Interactions of food components
1986
Birch, G. G (Gordon Gerard) | Lindley, M. G.
Abstract: The proceedings of a 1985 industry-university symposium for food scientists and technologists, food manufacturers, nutritionists, and psychophysicists, covers various aspects of the chemical and physical interactions of food components that impact on the production, processing, and storage of food. The 15 expert reviews comprising the text address: interactions of sensory and nutritional components of food that influence appetite; interactions of food components with water, sulfur dioxide, nitrites, and bacteria; interactions of iron and mineral complexes with carbohydrates, and of iron proteins and peptides; effects of food sterols on oxidative breakdown of heated oils; protein-phenol interactions and their influence on astringency; physico-chemical interactions affecting aroma transport; interactions between volatile and non-volatile food components; the functional properties of pectins in different foods; interactions of milk and confectionery components in foods; and lipid-protein interactions in bread doughs. Numerous illustrations and tabular data are presented throughout the text, and literature citations are appended to each of the review papers.
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