Handbook of Food Science and Technology 1 Food Alteration and Food Quality [Hardcover]

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.

The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.

Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Introduction  ix
Gérard BRULÉ

Part 1. Water and Other Food Constituents  1

Chapter 1. Water 3
Pierre SCHUCK

1.1. Structure and state of water 3

1.2. Properties of water 7

1.2.1. Water activity (aw)  8

1.2.2. Glass transition  19

1.2.3. Phase diagram 25

Chapter 2. Other Food Constituents 27
Thomas CROGUENNEC

2.1. Carbohydrates 27

2.1.1. Structure of carbohydrates 28

2.1.2. Carbohydrates in solution  30

2.2. Proteins 36

2.2.1. Structure of proteins 36

2.2.2. Solubility of proteins 38

2.3. Lipids . 41

2.3.1. Composition of the lipid fraction  41

2.3.2. Thermal properties of lipids 47

2.4. Vitamins 51

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