The Chemical Physics of Food 1st Edition by Peter Belton 978-1405121279 1405121279
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ISBN 10: 1405121279
ISBN 13: 978-1405121279
Author: Peter Belton
Chemical Physics of Food
Edited by Peter Belton
Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food.
Combining the applications of chemical and physical methods together with a clear quantitative consideration of data, The Chemical Physics of Food offers the food scientist and technologist:
• Coverage of major materials, including starch and gluten
• Consistent approach to the subject matter from a chemical physics viewpoint
• An esteemed team of international Authors
All those involved in research into food structure, including food scientists, food technologists, food chemists and physicists should find much of interest in this book which will also provide libraries in all universities, research establishments and food companies with a valuable reference for this important area.
About the Editor
Professor Peter Belton is based in the School of Chemical Sciences and Pharmacy at the University of East Anglia, Norwich, UK
Table of contents:
1 Emulsions
John N. Coupland
1.1 Introduction
12 Emulsion structure
1.21 Size
1.2.2 Concentration
1.2.3 Surfaceproperties
1.2.3.1 Modified surfaces
1.2.3.2 Types of interfacial material
1.2.4 Interdroplet potentials
1.3 Emulsion dynamics
1.3.1 Creaming
1.3.2 Flocculation
1.3.3 Coalescence
1.4 Emulsion functionality
1.4.1 Rheology
1.4.2 Chemical reactivity
1.5 References
2 Physicochemical Behaviour of Starch in Food Applications Alain Buleon and Paul Colonna
2.1 Introduction
2.2 Starch composition and chemical structure
2.2.1 Granular structure
2.2.2 Molecular composition
22.2.1 Amylose
2.2.2.2 Amylopectin
2.2.2.3 Intermediate materials
2224 Minor components
2.3 Modifications of starch by hydrothermal treatments and shearing
2.3.1 Gelatinization, pasting and melting
2.3.1.1 Structural changes
2.3.1.2 Mechanisms of gelatinization-melting
2.3.1.3 Functional properties
2.3.2 Gelation
2.3.2.1 Structural changes
2.32.2 Mechanisms
2.3.23 Functional properties
2.3.3 Glass transition and plasticization by water
2.3.4 Physical ageing
2.4 Interactions with other molecules
2.4.1 Hydrocolloids and proteins
2.4.2 Sugars
2.4.3 Amylosecomplexation with small molecules
2.43.1 Lipids
2.432 Alcohols, aroma and flavours
25 Starch as a nutrient
2.5.1 Classification
2.5.2 Resistant starch
2.6 Condusions
2.7 References
3 Water Transport and Dynamics in Food Brian Hills
3.1 Introduction
3.2 Statistical thermodynamics and the microscopic water distribution
3.3 Experimental probes of the microscopic water distribution
3.4 Thewater self-diffusion propagator
3.5 Experimental probes of the water self-diffusion propagator
3.6 Water transport in nonequilibrium microheterogeneous systems
3.7 The state of water in nanopores
3.8 Experimental probes of water-biopolymer interactions
3.9 Molecular dynamics simulations of water-biopolymer interactions
3.10 The dependence of water dynamics on state variables
3.10.1 Low-water-content systems
3.10.2 Nonfreezing water
3.10.3 Diffusion studies of surface water
3.10.4 Water dynamics under high pressure
3.11 Condusion
3.12 References
Roger Parker and Stephen G. Ring
4.1 Introduction
4.2 Glasstransitions
4.2.1 Low molecular weight liquids and glasses
4.2.2 Biopolymer glasses and plasticization
4.2.3 Colloidal glasses
4.3 Glassy state dynamics
4.4 Structural relaxation in low molecular weight organic liquids and biopolymers
45 Mechanical stability – colloidal systems
4.6 Chemical stability
4.6.1 Chemical kinetics and the glassy state in single-phase systems
4.6.2 Chemical kinetics and the glassy state in multiphase systems
4.7 Glassy carbohydrates as encapsulation matrices and solvents
4.7.1 Flavour encapsulation in glassy carbohydrates
4.7.2 Solvent properties of amorphous carbohydrates
4.8 Conduding remarks
4.9 References
5 Powders and Granular Materials
Gary C. Barker
5.1 Introduction
5.2 Packing
5.3 Segregation
5.4 Jamming
5.5 Discussion
5.6 References
6 Gels
Victor J. Morris
6.1 Introduction
6.2 Polysaccharide gels
6.2.1 What are polysaccharides?
6.2.2 How do polysaccharides form networks?
6.2.21 Pointcross-links
6.2.2.2 Block structures
6.2.2.3 Higher-order helical aggregates
6.2.3 are fluid gels?
6.2.4 Polysaccharide mixtures
6.2.5 Phase-separated networks
62.5.1 Starch
6.2.5.2 Semirefined carrageenans
6.2.6 Swollen networks
6.2.7 Interpenetrating networks
6.2.8 Coupled networks
6.2.8.1 Pectin-alginate gels
6.2.8.2 Xanthan-glucomannan gels
6.2.8.3 Xanthan-galactomaman gels
6.2.8.4 Algal polysaccharide glucomannan or galactomannan mixed gels
6.3 Proteingels
6.3.1 What are proteins?
6.3.2 How do proteins form networks?
6.32.1 Globular proteins
6.322 Fibrous proteins
6.323 Caseingels
6.3.3 Protein mixtures
6.3.4 Interfacial protein networks
6.3.4.1 Interfacial gelatin networks
6.3.4.2 Globular protein networks
6.3.5 Interfacial protein networks in foods
6.4 Polysaccharide-protein gels
6.5 Condusions
6.6 References
7 Wheat-Flour Dough Rheology
Robert S. Anderssen
7.1 Introduction
7.1.1 The two independent aspects of cereal science and technology: molecular biorheology and process biorheology
7.1.1.1 Genetics as the key to plant breeding: molecular biorheology
7.1.1.2 Process theology as the key to efficiently maximizing end-product quality: process biorheology
7.1.2 The pervasive nature of wheat-flour dough theology in cereal science and technology
7.1.3 Therheology perspective: the recovery of information from indirect measurements
7.2 Background, preliminaries and notation
73 The phenomenology of wheat-flour dough formation
7.4 Wheat-flourdough rheology modelling from an indirect measurement perspective: a plethora of models
75 The indirect measurement modalities that directly underpin the rheology of
wheat-flour dough formation
7.5.1 The walk-in-refrigerator experiments
7.5.2 Temperature measurements
7.5.3 Mixograms
7.5.3.1 Qualitative and quantitative summaries of the global stress-strain dynamics in a mixogram
7.5.3.2 The hysteretic nature of the local structure in a mixogram
7.5.3.3 A hysteretic summary of the global structure in a mixogram
7.5.4 Uniaxial and biaxial extensions
7.5.5 Themodalities that indirectly underpin the rheology
7.6 Modelling the viscoelasticity of wheat-flourdough formation
7.7 Some future challenges
Appendix 1: A brief literature summary
Appendix 2: Symbols and abbreviations
7.8 References
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Tags: Peter Belton, The Chemical, Physics of Food