Ricardo A. Molins

Phosphates in Food (eBook, PDF)

• Format: PDF

Produktbeschreibung

Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 272
• Erscheinungstermin: 4. Mai 2018
• Englisch
• ISBN-13: 9781351425001
• Artikelnr.: 56889857

Autorenporträt

RicardoA. Molins

Inhaltsangabe

Chapter 1: Introduction: Phosphates and Phosphorous Compounds in Foods
Chapter 2: The Chemistry of Phosphates in Foods
Chapter 3: Interactions Between Phosphates and Food Components
Chapter 4: Phosphates in Milk and Dairy Products
Chapter 5: Phosphates in Muscle Foods
Chapter 6: Phosphates in Cereals and Bakery Products
Chapter 7: Phosphates in Vegetables
Legumes
Fruits
and Derivatives
Chapter 8: Applications of Phosphates in Miscellaneous Foods and Beverages
Chapter 9: Antimicrobial Uses of Food Phosphates
Chapter 10: Nutritional and Toxicological Aspects of Natural and Added Phosphatesin Foods and Feeds
Index