Phosphates in Food

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Phosphates in Food by RicardoA. Molins, CRC Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: RicardoA. Molins ISBN: 9781351424998
Publisher: CRC Press Publication: May 4, 2018
Imprint: Routledge Language: English
Author: RicardoA. Molins
ISBN: 9781351424998
Publisher: CRC Press
Publication: May 4, 2018
Imprint: Routledge
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from CRC Press

Cover of the book Medicinal Plants and Malaria by RicardoA. Molins
Cover of the book Basic Electrical Installation Work by RicardoA. Molins
Cover of the book Energy Harvesting with Functional Materials and Microsystems by RicardoA. Molins
Cover of the book Ovulation Induction by RicardoA. Molins
Cover of the book Behind Human Error by RicardoA. Molins
Cover of the book Stress Concentrations in Laminated Composites by RicardoA. Molins
Cover of the book Environmental Microbiology for Engineers by RicardoA. Molins
Cover of the book Reaction Detection in Liquid Chromatography by RicardoA. Molins
Cover of the book Counterparty Risk and Funding by RicardoA. Molins
Cover of the book Chemical Biology of Natural Products by RicardoA. Molins
Cover of the book Handbook of Geophysical Exploration at Sea by RicardoA. Molins
Cover of the book Embedded Software Development by RicardoA. Molins
Cover of the book GPU Pro 360 Guide to Rendering by RicardoA. Molins
Cover of the book Human Sectional Anatomy by RicardoA. Molins
Cover of the book Applications of Electrodynamics in Theoretical Physics and Astrophysics by RicardoA. Molins
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy