http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability.
Front Cover -- Food Structure and Functionality -- Copyright Page -- Contents -- List of Contributors -- Preface -- 1 Structure and functionality of interfacial layers in food emulsions -- 1.1 Introduction -- 1.2 Interfacial magnitudes, systems, and methodologies -- 1.2.1 Surface and interfacial tension -- 1.2.2 Adsorption and dilatational rheology of interfacial layers -- 1.2.3 Experimental methods to study interfacial properties of amphiphiles -- 1.2.3.1 Pendant drop tensiometer: Dinaten -- 1.2.3.2 Pendant drop film balance for dynamic studies -- 1.2.4 Langmuir film balance -- 1.3 Interfacial properties of food emulsifiers -- 1.3.1 Interfacial tension and dilatational rheology -- 1.3.1.1 Adsorption of individual systems: proteins, surfactants, and polysaccharides -- 1.3.1.1.1 Proteins -- 1.3.1.1.2 Low-molecular-weight surfactants -- 1.3.1.1.3 Polysaccharides -- 1.3.1.1.4 Poloxamers -- 1.3.1.1.5 Particles -- 1.3.1.2 Mixed emulsifier layers obtained by simultaneous adsorption -- 1.3.1.2.1 Proteins and surfactants -- 1.3.1.2.2 Proteins and polysaccharides -- 1.3.1.2.3 Particles and emulsifiers -- 1.3.1.3 Mixed emulsifier layers obtained by sequential adsorption -- 1.3.2 Langmuir monolayers -- 1.4 Link between interfacial properties and stability of emulsions -- 1.5 Link between interfacial properties and digestibility of emulsions (Teresa) -- 1.5.1 Oral digestion -- 1.5.2 Gastric digestion -- 1.5.3 Intestinal digestion -- 1.6 Summary and future perspectives -- References -- 2 Rheology, structure, and sensory perception of hydrocolloids -- 2.1 Introduction -- 2.2 Modified starch -- 2.2.1 Physically modified starches -- 2.2.1.1 Resistant starch -- 2.2.2 Chemically modifies starches -- 2.2.2.1 Starch esters-octenyl succinic anhydride starch -- 2.2.2.2 Cross-linked starch -- 2.3 Modified cellulose and cellulose derivatives.
4.1.1 Reduction of protein-related allergenicity by high-pressure processing -- 4.2 Effects of pressure on proteins -- 4.2.1 General macromolecular structure -- 4.2.2 Secondary structure -- 4.2.3 Surface hydrophobicity -- 4.2.4 Sulfhydryl groups -- 4.3 Techno-functional properties of proteins -- 4.3.1 Solubility -- 4.3.2 Water holding capacity -- 4.3.3 Aggregation -- 4.3.4 Emulsifying and foaming properties -- 4.3.5 Gel formation -- 4.3.6 Texture -- 4.4 Conclusions -- Acknowledgments -- References -- 5 Effects of electric fields and electromagnetic wave on food structure and functionality -- 5.1 Introduction -- 5.1.1 Electric fields -- 5.1.2 Electromagnetic spectrum -- 5.2 Principal technologies -- 5.2.1 Electric fields -- 5.2.1.1 Pulsed electric field -- 5.2.1.2 Moderate electric field and ohmic heating -- 5.2.2 Electromagnetic radiation -- 5.2.2.1 Radiofrequency operating system -- 5.2.2.2 Microwave operating system -- 5.3 Effect of electric fields and electromagnetic radiation on proteins -- 5.3.1 Protein extraction -- 5.3.1.1 Electric field technologies -- 5.3.1.2 Electromagnetic technologies -- 5.3.2 Structural modification -- 5.3.2.1 Electric field -- 5.3.2.2 Electromagnetic -- 5.4 Healthy issues -- 5.4.1 Digestibility -- 5.4.2 Allergenicity -- 5.5 Future trends -- References -- 6 Microscopy and spectroscopy techniques applied to analyze the microstructure of food powders -- 6.1 Introduction -- 6.1.1 Definition and general characteristics of food powders -- 6.1.2 Main methods of obtaining food powders -- 6.1.2.1 Spray drying: Definition, characteristics, and process -- 6.1.3 Applications of food powders -- 6.2 Techniques used in the study and characterization of the powder structure -- 6.2.1 Microscopy techniques -- 6.2.1.1 Light microscopy -- 6.2.1.2 Scanning electron microscopy -- 6.2.1.3 Environmental scanning electron microscopy.
6.2.1.4 Confocal laser scanning microscopy -- 6.2.1.5 Atomic force microscopy -- 6.2.2 Spectroscopic techniques -- 6.2.2.1 X-ray photoelectron spectroscopy -- 6.2.2.2 Fourier-transform infrared and Raman microscopy -- 6.2.3 Other techniques used in the analysis of powder structure -- 6.3 Powder microstructure: Definition and characteristics -- 6.3.1 Structuring of powders obtained by spray drying -- 6.3.1.1 Effect of the operating conditions of the spray dryer -- 6.3.1.2 Effect of the physicochemical characteristics of the feed -- 6.3.1.2.1 Effect of solids concentration -- 6.3.1.2.2 Effect of feed composition -- 6.3.1.2.3 By materials (active agent, wall materials, and additives) -- 6.4 Quality and stability of powders and their relation to the structure -- 6.4.1 Quality-structure interaction in powders obtained by spray drying -- 6.4.1.1 Sensory properties -- 6.4.1.2 Nutritional properties -- 6.4.1.3 Functional properties -- 6.4.2 Stability-structure interaction in powders obtained by spray drying -- 6.5 Concluding remarks -- Acknowledgments -- Author contributions -- Conflict of interest -- References -- 7 Formulation of lipid nanocarriers for the food bioactive ingredients -- 7.1 Introduction -- 7.2 Solid lipid nanoparticles -- 7.2.1 Characteristics -- 7.2.2 Formulation -- 7.2.2.1 Solid lipids -- 7.2.2.2 Emulsifiers -- 7.2.2.3 Surface modifiers -- 7.2.3 Production -- 7.2.3.1 Hot homogenization -- 7.2.3.2 Hot melt ultrasonication -- 7.2.3.3 Other techniques -- 7.2.4 Applications -- 7.2.4.1 Curcumin -- 7.2.4.2 Plant pigments -- 7.2.4.3 Vitamins and minerals -- 7.2.4.4 Essential oil and flavor compounds -- 7.2.4.5 Polyphenols -- 7.3 Nanostructured lipid carriers -- 7.3.1 Characteristics -- 7.3.2 Formulation -- 7.3.2.1 Liquid lipids -- 7.3.2.2 Solid lipids -- 7.3.2.3 Emulsifiers -- 7.3.2.4 Surface modifiers -- 7.3.3 Production.