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Providing new opportunities for product development, Ingredient Interactions: Effects on Food Quality examines how major food ingredients such as water, starches, lipids, and proteins interact with other constituents and affect food quality. This second edition considers both real foods and model food systems, discussing rheological concepts and the application of microscopic techniques to study ingredient interactions. It describes the transformations mediated by water and the structure-function relationship of starches with different chemical classes of ingredients. The text also covers interactions involving sweeteners, proteins, enzymes, lipids, emulsifiers, and flavor components.
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