Download e-book for kindle: Handbook of food science, technology, and engineering by Y. H. Hui, Frank Sherkat

By Y. H. Hui, Frank Sherkat

Advances in nutrition technological know-how, expertise, and engineering are happening at this kind of speedy cost that getting present, precise details is difficult at most sensible. whereas virtually every body engaged in those disciplines has amassed an unlimited number of info over the years, an equipped, entire source containing this knowledge will be worthy to have. The instruction manual of nutrition technological know-how, know-how, and Engineering, four quantity Set is that source, proposing the most recent info on hand in an intensive, common structure.

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This oxidation reaction has been successfully exploited either chemically (Fehling solution, Cu(OH)2; bromine solution; Tollens reagent) or enzymatically (glucose oxidase) to quantitatively determine sugars [1,2]. In contrast, ketoses must first be isomerized to an aldose (under alkaline conditions), which can then undergo oxidation. Reduction of an aldose or ketose results in the formation of an alditol or sugar alcohol (denoted by the -itol suffix). Commercial-scale operations typically use high-pressure hydrogenation in conjunction with nickel catalyst for such reductions.

Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) are additional ether derivatives that offer unique properties to food systems. 20c) [3]. Relative to CMC, significantly higher derivatization levels are required to achieve water-solubility of methylcellulose, which is only marginally enabled by the presence of ClCH2CO2− Na+ (a) Rcell-OH (b) Rcell-OH + CH3Cl + NaOH NaOH Rcell-OH + H2C C. GALACTOMANNANS: LOCUST BEAN AND GUAR GUMS Galactomannans of significance include guar and locust bean (carob) gums, which commercially are the ground crude flours of their respective seed endosperm [3].

The presence of “kinks” (occasional backbone structural irregularity) lends stability to the gel by limiting junction zone size and growth. Agar gels are believe to possess a similar gel mechanism and structure, except that potassium ions are not required to bring about gelation. 5%) compared to that of carrageenan (>20%) [30]. While heating (85°C) is required to bring about water solubility, the lack of consistent negative charge along the length of the agar backbone results in a fairly flexible, non-extended polymer chain of relatively low viscosity (in comparison to carrageenan) [29].

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