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Phosphates in food

Author: Ricardo A Molins
Publisher: Boca Raton : CRC Press, ©1991.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Electronic book
Additional Physical Format: Print version:
Molins, Ricardo A., 1948-
Phosphates in food.
Boca Raton : CRC Press, ©1991
(DLC) 90049396
(OCoLC)22507393
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ricardo A Molins
ISBN: 9780203743591 0203743598 9781351425001 1351425005
OCLC Number: 1035845813
Description: 1 online resource (261 pages) : illustrations.
Contents: Cover --
Title Page --
Copyright Page --
Dedication --
ACKNOWLEDGMENTS --
Table of Contents --
Chapter 1: Introduction: Phosphates and Phosphorous Compounds in Foods --
References --
Chapter 2: The Chemistry of Phosphates in Foods --
I. Phosphate Nomenclature --
II. Chemical Structure of Food Phosphates --
III. Phosphate Hydrolysis --
IV. Phosphate Ionization --
V. Metal Ion Chelation by Food Phosphates --
VI. Phosphate Acidifying and Buffering Properties --
VII. Miscellaneous Properties of Phosphates --
VIII. Analysis of Phosphates in Foods --
References --
Chapter 3: Interactions Between Phosphates and Food Components --
I. Interactions Between Phosphates and Proteins --
A. Protein Structure and Characteristics --
B. Phosphates in Protein Hydration --
C. Phosphates in Protein Precipitation and Protein-Phosphate Complex Formation --
D. Phosphates in Emulsification, Viscosity, and Gelation Characteristics of Proteins --
E. Phosphates in Eoaming and Dénaturation of Proteins --
F. Chemical Phosphorylation of Proteins --
II. Interactions Between Phosphates and Carbohydrates --
A. Effect of Phosphates on Viscosity and Gelation of Carbohydrate Solutions --
B. Phosphorylation of Starches and Other Polysaccharides --
III. Interactions Between Phosphates and Lipids --
References --
Chapter 4: Phosphates in Milk and Dairy Products --
I. Phosphates in Eluid Milk Products --
A. The Role of Calcium and Phosphates in Milk Protein Structure --
B. Effect of Added Phosphates on Milk Characteristics --
1. Phosphates and the Viscosity of Milk --
2. Phosphates and the Heat Stability of Milk --
3. Phosphates in Milk Refrigeration and Freezing --
C. Phosphates in Dehydrated Dairy Products --
D. Phosphates in Cheese Manufacture --
E. Phosphates in Cream, Butter, and Dairy Dessert Compositions --
References --
Chapter 5: Phosphates in Muscle Foods --
I. Introduction. II. Effects of Phosphate Addition on Muscle Chemistry --
A. Basic Muscle Composition --
B. Phosphates and the Water-Holding Capacity of Meats: pH, Ionic Strength, Metal Ion Chelation, and Protein Solubilization --
C. Hydrolysis of Added Phosphates in Muscle Foods --
III. Effects of Added Phosphates in Meat and Poultry Products --
A. Phosphates and Lipid Oxidation in Meat and Poultry Products --
B. Extraction of Muscle Proteins by Phosphates and Its Effect on Binding and Emulsification in Restructured and Comminuted Meat and Poultry Products --
1. Formed and Restructured Products --
2. Comminuted Meat Products --
C. Phosphates in Noncomminuted Cooked Meat and Poultry Products --
D. Phosphates in Fresh Meat and Poultry --
1. Phosphates in Tenderization of Fresh Meat and Poultry --
2. Phosphates and Color of Fresh Meat and Poultry --
3. Effect of Phosphates on Weight Changes and Miscellaneous Quality Characteristics in Fresh Meat and Poultry --
E. Phosphates in Meat and Poultry Byproducts --
IV. Phosphates in Fish and Seafoods --
A. Phosphates in Fresh Fish and Seafoods --
B. Phosphates in Frozen Fish and Seafoods --
C. Phosphates in Thermal Processing, Smoking, and Canning of Fish and Seafoods --
D. Phosphates in Dried Fish and Seafoods --
References --
Chapter 6: Phosphates in Cereals and Bakery Products --
I. Phosphates as Dough Leavening Acids --
II. Phosphates in Dough Conditioning --
III. Phosphates in Cereal Foods for Prevention of Teeth Decay --
IV. Phosphates in Quick-Cooking Cereals --
V. Miscellaneous Uses of Phosphates in Cereal Foods --
References --
Chapter 7: Phosphates in Vegetables, Legumes, Fruits, and Derivatives --
I. Introduction --
II. Phosphates in Vegetables and Legumes --
A. Applications of Phosphates in Vegetables --
B. Occurrence and Applications of Phosphates in Soybean and Other Legumes --
III. Phosphates in Fruits. Chapter 10: Nutritional and Toxicological Aspects of Natural and Added Phosphatesin Foods and Feeds --
I. Introduction --
II. Nutritional and Toxicological Effects of Natural and Added Phosphates in the Human Diet --
A. Recommended Daily Intake of Phosphorus and Ca/P Ratio --
B. Naturally Occurring Phosphates: Phytic Acid and Phytates --
C. Physiological Effects of Added Phosphates --
D. Phosphates in Mineral Supplementation of Human Diets --
III. Nutritional and Toxicological Effects of Phosphates in Animals --
A. Phosphates in Human-Related Animal Studies --
B. Nutritional and Toxicological Effects of Added Phosphates in Animal Eeeds --
References --
Index.
Responsibility: author, Ricardo A. Molins.
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