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· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780824757489
· 쪽수 : 576쪽
· 출판일 : 2005-12-20
목차
Interactions of Ingredients in Food Systems: An
Introduction, Arun Kilara
Microscopy: A Tool to Study Ingredient Interactions
in Foods, Kathy Groves
Probing Ingredient Functionalities in Food Systems
Using Rheological Methods, Sumana Chakrabarti
Interaction of Water with Food Components, Martine Le Meste, Gaelle Roudaut, Dominique Champion,
Genevieve Blond, and Denise Simatos
Starch Selection and Interaction in Foods, John J. Mitolo
Ingredient Interactions: Sweeteners, Scott Helstad
Protein Interactions in Muscle Foods, Rodrigo Tarte and Curtis M. Amundson
Protein-Protein Interactions in Food, Milena Corredig
Interaction of Proteins with Selected Small
Molecules, Nazlin K. Howell
Ingredient Interactions: Phospholipid-Protein
Interactions in Food Systems, Yoshinori Mine and Marc Anton
Macromolecular Interactions in Enzyme Applications
for Food Products, Hans Peter Heldt-Hansen
Interactions of Emulsifiers with Other Components
in Foods, Merete Faergemand and Niels Krog
Ingredient Interactions Affecting Texture and
Microstructure of Confectionery Chocolate, Tarek S. Awad and Alejandro G. Marangoni
Interactions of Flavor Components in Foods, Martin Preininger