Handbook of Food Science and Technology 3 – Food Biochemistry and Technology

<p>Introduction&nbsp; xi<br />G&eacute;rard BRUL&Eacute;</p>
<p>Part 1. Food from Animal Sources&nbsp; 1</p>
<p>Chapter 1. From Milk to Dairy Products 3<br />Thomas CROGUENNEC, Romain JEANTET and Pierre SCHUCK</p>
<p>1.1. The biochemistry and physical chemistry of milk 3</p>
<p>1.1.1. Milk fat 4</p>
<p>1.1.2. Carbohydrates 8</p>
<p>1.1.3. Proteins 10</p>
<p>1.1.4. Milk minerals 15</p>
<p>1.2. Biological and physicochemical aspects of milk processing 17</p>
<p>1.2.1. The stability of fat globules 17</p>
<p>1.2.2. Protein stability 19</p>
<p>1.3. Dairy product technology 25</p>
<p>1.3.1. Liquid milk 25</p>
<p>1.3.2. Fermented milk products 29</p>
<p>1.3.3. Milk powder 32</p>
<p>1.3.4. Cheese 39</p>
<p>1.3.5. Cream and butter 58</p>
<p>Chapter 2. From Muscle to Meat and Meat Products 65<br />Catherine GU&Eacute;RIN</p>
<p>2.1. The biochemistry of muscle (land animals and fish) 65</p>
<p>2.1.1. The structure and composition of meat and fish muscle&nbsp; 66</p>
<p>2.1.2. Muscle structure 73</p>
<p>2.1.3. Proteins 78</p>
<p>2.1.4. Carbohydrates 88</p>
<p>2.1.5. Vitamins and minerals 88</p>
<p>2.2. Biological and physicochemical changes in muscle 89</p>
<p>2.2.1. Muscle contraction 89</p>
<p>2.2.2. Changes in muscle after death 91</p>
<p>2.3. Meat and fish processing technology 102</p>
<p>2.3.1. Meat processing technology 102</p>
<p>2.3.2. Fish processing technology 109</p>
<p>Chapter 3. From Eggs to Egg Products 115<br />Marc ANTON, Val&eacute;rie LECHEVALIER and Fran&ccedil;oise NAU</p>
<p>3.1. Chicken egg raw material in the egg industry 117</p>
<p>3.1.1. Structure and composition 117</p>
<p>3.1.2. Biochemical and physicochemical properties of the protein and lipid fractions of egg 120</p>
<p>3.2. Physicochemical properties of the different egg fractions 125</p>
<p>3.2.1. Interfacial properties 125</p>
<p>3.2.2. Gelling properties 131</p>
<p>3.3. The egg industry: technology and products 136</p>
<p>3.3.1. Decontamination of shells&nbsp; 138</p>
<p>3.3.2. Breaking and separation of the egg white and yolk 138</p>
<p>3.3.3. Primary processing of egg products decontamination and stabilization 139</p>
<p>3.3.4. Secondary processing of egg products 142</p>
<p>3.3.5. Egg extracts 143</p>
<p>Part 2. Food from Plant Sources 145</p>
<p>Chapter 4. From Wheat to Bread and Pasta 147<br />Hubert CHIRON and Philippe ROUSSEL</p>
<p>4.1. Biochemistry and physical chemistry of wheat 150</p>
<p>4.1.1. Overall composition 150</p>
<p>4.1.2. Structure and properties of the constituents 154</p>
<p>4.2. Biological and physicochemical factors of wheat processing 163</p>
<p>4.2.1. Development of texture 164</p>
<p>4.2.2. Development of color and flavor 170</p>
<p>4.3. The technology of milling, bread making and pasta making 172</p>
<p>4.3.1. Processing of wheat into flour and semolina 172</p>
<p>4.3.2. Bread making 180</p>
<p>4.3.3. Pasta making 195</p>
<p>Chapter 5. From Barley to Beer 205<br />Romain JEANTET and Ludivine PERROCHEAU</p>
<p>5.1. Biochemistry and structure of barley and malt 205</p>
<p>5.1.1. Morphology of barley grain 206</p>
<p>5.1.2. Biochemical composition of barley 207</p>
<p>5.1.3. Composition and structure of starch and protein 208</p>
<p>5.1.4. Effect of malting 209</p>
<p>5.2. Biological and physicochemical factors of processing 213</p>
<p>5.2.1. Enzymatic degradation of starch and protein 214</p>
<p>5.2.2. Fermentability of the wort 220</p>
<p>5.3. Brewing technology 221</p>
<p>5.3.1. Stages of malting 221</p>
<p>5.3.2. Stages of beer production 224</p>
<p>Chapter 6. From Fruit to Fruit Juice and Fermented Products 231<br />Alain BARON, Mohammad TURK and Jean–Michel Le QU&Eacute;R&Eacute;</p>
<p>6.1. Fruit development 231</p>
<p>6.1.1. Stages of development 231</p>
<p>6.1.2. Fruit ripening 233</p>
<p>6.2. Biochemistry of fruit juice&nbsp; 237</p>
<p>6.2.1. Pectins 238</p>
<p>6.2.2. Pectinolytic enzymes 241</p>
<p>6.2.3. Bitter and astringent compounds 245</p>
<p>6.3. Fruit juice processing 249</p>
<p>6.3.1. Preparation of fruit 249</p>
<p>6.3.2. Pre–treatment 250</p>
<p>6.3.3. Pressing 250</p>
<p>6.3.4. Treatment of fruit juice 253</p>
<p>6.3.5. Pasteurization, high–pressure treatment, pulsed electric fields and concentration 262</p>
<p>6.4. Cider 264</p>
<p>6.4.1. French cider 264</p>
<p>6.4.2. Fermentation process 265</p>
<p>6.4.3. Action of microorganisms 267</p>
<p>6.4.4. Fermentation and post–fermentation 271</p>
<p>Chapter 7. From Grape to Wine 275<br />Thomas CROGUENNEC</p>
<p>7.1. Raw materials 276</p>
<p>7.1.1. Grape variety 276</p>
<p>7.1.2. Composition of grapes 276</p>
<p>7.2. Winemaking techniques 280</p>
<p>7.2.1. State of the harvest and adjustments 281</p>
<p>7.2.2. Physicochemical processes involved in winemaking 282</p>
<p>7.2.3. Biological processes involved in winemaking: fermentation 285</p>
<p>7.3. Stabilization and maturation of wine 289</p>
<p>7.3.1. Biological stabilization 289</p>
<p>7.3.2. Physicochemical stabilization 290</p>
<p>7.3.3. Maturation of wine 291</p>
<p>7.4. Specific technology 292</p>
<p>7.4.1. Sparkling wines (traditional method) 292</p>
<p>7.4.2. Sweet wines 293</p>
<p>Chapter 8. From Fruit and Vegetables to Fresh–Cut Products 297<br />Florence CHARLES and Patrick VAROQUAUX</p>
<p>8.1. Respiratory activity of plants 298</p>
<p>8.1.1. Measurement and modeling of respiratory activity 299</p>
<p>8.1.2. Control of respiratory activity 301</p>
<p>8.2. Enzymatic browning 302</p>
<p>8.2.1. Mechanism and evaluation 302</p>
<p>8.2.2. Prevention of enzymatic browning 303</p>
<p>8.3. Unit operations in the production of fresh–cut products: main scientific and technical challenges 304</p>
<p>8.3.1. Raw materials: selection of varieties and cultivation methods 306</p>
<p>8.3.2. Raw material quality control: grading 307</p>
<p>8.3.3. Trimming and mixing 307</p>
<p>8.3.4. Cutting 308</p>
<p>8.3.5. Washing and disinfection 309</p>
<p>8.3.6. Draining and drying 312</p>
<p>8.3.7. Weighing 313</p>
<p>8.3.8. Bagging 313</p>
<p>8.4. Modified atmosphere packaging 314</p>
<p>8.4.1. Diffusion of gases through packaging 315</p>
<p>8.4.2. Change in gas content in modified atmosphere packaging 317</p>
<p>8.5. Conclusion 319</p>
<p>Part 3. Food Ingredients 321</p>
<p>Chapter 9. Functional Properties of Ingredients 323<br />G&eacute;rard BRUL&Eacute; and Thomas CROGUENNEC</p>
<p>9.1. Interactions with water: hydration and thickening properties 324</p>
<p>9.1.1. Types of interaction 324</p>
<p>9.1.2. Influence of hydrophilic components on water availability and mobility 325</p>
<p>9.1.3. Influence of hydration on the solubilization, structure and mobility of compounds 325</p>
<p>9.1.4. Effect of the hydration of components on rheological properties 326</p>
<p>9.2. Intermolecular interactions: texture properties 326</p>
<p>9.2.1. Aggregation/gelation by destabilization of macromolecules or particles 326</p>
<p>9.2.2. Aggregation/gelation by covalent cross–linking 327</p>
<p>9.2.3. Sol gel transitions 329</p>
<p>9.2.4. Influence of denaturation kinetics and molecular interactions 329</p>
<p>9.3. Interfacial properties: foaming and emulsification 330</p>
<p>9.3.1. Interfacial tension 330</p>
<p>9.3.2. Surfactants 332</p>
<p>9.3.3. Emulsification and foaming 332</p>
<p>Chapter 10. Separation Techniques 335<br />Thomas CROGUENNEC and Val&eacute;rie LECHEVALIER</p>
<p>10.1. Proteins and peptides 335</p>
<p>10.1.1. Milk proteins and peptides 335</p>
<p>10.1.2. Extraction of lysozyme from egg white 346</p>
<p>10.1.3. Extraction of gelatin 348</p>
<p>10.1.4. Plant proteins 349</p>
<p>10.2. Carbohydrates 351</p>
<p>10.2.1. Sucrose 351</p>
<p>10.2.2. Lactose 364</p>
<p>10.2.3. Polysaccharides 369</p>
<p>10.3. Lipids 378</p>
<p>10.3.1. Production of vegetable oils 379</p>
<p>10.3.2. Lipid modification 383</p>
<p>10.4. Pigments and flavorings 391</p>
<p>10.4.1. Types of pigments and flavorings 391</p>
<p>10.4.2. Extraction/concentration of colorings and flavors 397</p>
<p>10.4.3. Formulation 400</p>
<p>Bibliography 403</p>
<p>List of Authors 417</p>
<p>Index 419</p>