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RAMEAU , Nom commun , Antioxydants
AntioxydantsSynonyme(s)Anti-oxydants ;Anti-oxygènes Antioxygènes |
Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesAdditifs et auxiliaires de fabrication dans les industries agro-alimentaires / Jean-Louis Multon (1992)
A pour autre édition, sur le même support
- Additifs et auxiliaires de fabrication dans les industries agroalimentaires : à l'exclusion des produits utilisés au niveau de l'agriculture et de l'élevage : pesticides, hormones, etc. / Béatrice de Reynal (2017)
- Additifs et auxiliaires de fabrication dans les industries agroalimentaires : à l'exclusion des produits utilisés au niveau de l'agriculture et de l'élevage : pesticides, hormones, etc. (2009)
- Additifs et auxiliaires de fabrication dans les industries agro-alimentaires : à l'exclusion des produits utilisés au niveau de l'agriculture et de l'élevage : pesticides, hormones etc. (2002)
- Additifs et auxiliaires de fabrication dans les industries agro-alimentaires. / Jean-Louis Multon (1984)
- Aditivos y auxiliares de fabricacion en las industrias agroalimentarias. / Jean-Louis Multon (1988)
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Titre : Les antioxydants : élixir de jeunesse ? Type de document : texte imprimé Auteurs : Marie Millet, Auteur Editeur : Paris : Vuibert Année de publication : 2009 Importance : 158 p. Présentation : illustrations en noir et blanc Format : 21 x 14 cm ISBN/ISSN/EAN : 978-2-7117-6410-5 Prix : 13.00 EUR Note générale : Lexique. Sites web. Bibliogr. Index
Tout publicLangues : Français (fre) Catégories : RAMEAU
Antioxydants
Liste Plan de classement
613 (Promotion de la santé) [Classement Paris Grignon]Résumé : Une approche des antioxydants, de leurs bienfaits sur l'organisme à la convoitise marketing qu'ils suscitent en passant par les recherches scientifiques qu'ils engendrent. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=53509 Les antioxydants : élixir de jeunesse ? [texte imprimé] / Marie Millet, Auteur . - Paris : Vuibert, 2009 . - 158 p. : illustrations en noir et blanc ; 21 x 14 cm.
ISBN : 978-2-7117-6410-5 : 13.00 EUR
Lexique. Sites web. Bibliogr. Index
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Langues : Français (fre)
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Antioxydants
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613 (Promotion de la santé) [Classement Paris Grignon]Résumé : Une approche des antioxydants, de leurs bienfaits sur l'organisme à la convoitise marketing qu'ils suscitent en passant par les recherches scientifiques qu'ils engendrent. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=53509 Réservation
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Titre : Confectionery science and technology Type de document : texte imprimé Auteurs : Richard W. Hartel ; Joachim H. von Elbe ; Randy Hofberger Editeur : Cham [Switzerland] : Springer International Publishing AG Année de publication : 2018 Importance : 1 vol. (XXI - 536 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-3-319-61740-4 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
AGAR ; PECTINE ; REGLISSE ; CARAMEL ; MONO DISACCHARIDE ; CARRAGHENATE ; ALGINATE ; SOLUBILITE ; VISCOSITE ; SIROP DE GLUCOSE ; SUCRE INVERTI ; PRODUIT DE CONFISERIE ; GOMME NATURELLE
Liste Plan de classement
18.4 (CONFISERIE-CHOCOLATERIE) [Classement Massy]
RAMEAU
Aliments -- Activité de l'eau ; Aliments -- Couleur ; Aliments -- Saveur et odeur ; Aliments -- Teneur en eau ; Amidon de pomme de terre ; Antioxydants ; Cacao ; Chocolat ; Confiserie ; Corps gras ; Corps gras comestibles ; Cristallisation ; Eau ; Édulcorants ; Emulsifiants ; Fruits ; Gelées (confiserie) ; Noisettes ; Oses ; Polysaccharides ; Protéines ; Sucre ; Glucose ; Miel ; Colorants dans les aliments ; Aromatisants ; Fruits déshydratésRésumé : This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.
Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.Type de document : Livre Table des matières : Part I Ingredient Chemistry and Functionality
1 Chemistry of Bulk Sweeteners
1.1 Monosaccharides
1.1.1 Glucose/Dextrose
1.1.2 Fructose
1.1.3 Galactose
1.2 Disaccharides
1.2.1 Sucrose
1.2.2 Maltose
1.2.3 Lactose
1.3 Invert Sugar
1.3.1 Acid Hydrolysis
1.3.2 Enzyme Hydrolysis
1.4 Sugar Reactions
1.4.1 Hydrogen Bonding
1.4.2 Reducing Sugars and Mutarotation
1.4.3 Browning Reactions
1.5 Glucose (Corn) Syrup
1.5.1 Glucose Syrup Specifications
1.5.2 Production of Glucose Syrups
1.5.3 Composition
1.5.4 Properties
1.6 Polysaccharides
1.6.1 Maltodextrin
1.6.2 Polydextrose
1.6.3 Inulin
1.7 Other Natural Sweeteners
1.7.1 Honey
1.7.2 Maple Syrup
1.7.3 Molasses
1.7.4 Malt Extract
1.8 Alternative Sweeteners
1.8.1 Sugar Alcohols
1.8.2 Monosaccharide Alcohols
1.8.3 Disaccharide Alcohols
1.8.4 Hydrogenated Starch Hydrolysate (HSH) and Maltitol Syrups
1.9 High Intensity Sweeteners
1.9.1 Sucralose
1.9.2 Aspartame
1.9.3 Acesulfame-Potassium
1.9.4 Alitame
1.9.5 Thaumatin or Talin
1.9.6 Neotame
1.9.7 Stevia
1.9.8 Luo Han Guo (Monk Fruit) Concentrates
2 Physico-chemical Properties of Sweeteners in Confections
2.1 Sweetness
2.2 Viscosity
2.3 Heat of Solution
2.4 Specific Optical Rotation
2.5 Refractive Index
2.6 Density/Specific Gravity
2.7 Boiling Point Elevation
2.8 Solubility
2.8.1 Solubility of Sugars
2.8.2 Solubility of Polyols
2.8.3 Solubility in Mixed Confectionery Syrups
2.9 Glass Transition Temperature
2.10 Crystallization Propensity
2.10.1 Generating Supersaturation
2.10.2 Crystallization
2.10.3 Seeding
2.11 State of Sugars in Confections
2.11.1 Crystal or Glass
2.11.2 Cotton Candy
3 Water
3.1 Properties of Water Important in Confections
3.1.1 Water Hardness: Dissolved Minerals
3.1.2 Metals
3.1.3 pH
3.1.4 Microbial Content
3.2 Water Content in Confections
3.2.1 Cook Temperature and Water Content
3.2.2 Measuring Water Content
3.3 Water Activity and Equilibrium Relative Humidity (ERH)
3.3.1 Measurement of Water Activity
3.3.2 Prediction of Water Activity
3.3.3 Water Activity and Microbial Stability
3.4 Moisture Absorption or Desorption Profiles
3.4.1 Measuring Absorption or Desorption Curves
3.4.2 Temperature Effects
3.5 Moisture Migration and Shelf Life
3.5.1 Moisture Migration
3.5.2 Shelf Life
4 Fats, Oils and Emulsifiers
4.1 Introduction
4.2 Chemistry of Fats and Oils
4.2.1 Chemical Structures
4.2.2 Chemical Properties
4.2.3 Lipid Oxidation
4.3 Physical Properties
4.3.1 Polymorphism
4.3.2 Phase Behavior
4.4 Crystallization of Fats
4.4.1 Nucleation
4.4.2 Growth
4.4.3 Polymorphic Transition
4.5 Modification Technologies
4.5.1 Hydrogenation
4.5.2 Fractionation
4.5.3 Interesterification
4.6 Emulsifiers
4.6.1 Use of Emulsifiers in Confections
4.6.2 Emulsifier Types and Characterization
5 Starches, Proteins, Pectin and Gums
5.1 Starch
5.1.1 Description, Size and Chape
5.1.2 Separation of Starches
5.1.3 Property of Starches
5.1.4 Modified Starches
5.2 Proteins
5.2.1 Protein Chemistry
5.2.2 Functional Properties
5.2.3 Proteins Used in Confections
5.3 Pectin
5.3.1 Pectin Chemistry
5.3.2 Testing Pectins
5.4 Gums
5.4.1 Agar: Agar
5.4.2 Alginates
5.4.3 Carrageenan (Irish Moss)
5.4.4 Gum Arabic
5.4.5 Gum Tragacanth
5.4.6 Guar Gum
6 Other Ingredients
6.1 Colors
6.1.1 Regulatory Aspects
6.1.2 Properties of Certified Dyes
6.1.3 Colors Exempt from Certification
6.2 Flavor and Flavoring Materials
6.2.1 Sources of Flavors
6.2.2 Flavor Balance
6.2.3 Flavor Sensation
6.2.4 Flavoring Materials
6.2.5 Storage of Flavoring Materials
6.3 Acids in Candies
6.3.1 Acids Used as Acidulants
6.3.2 Sourness
6.3.3 Buffer Salts
6.4 Antioxidants
6.4.1 Mechanism of Oxidative Rancidity
6.4.2 Action of Antioxidants
6.5 Glazes and Waxes
6.5.1 Glazes or Lacquers
6.5.2 Waxes
6.6 Fruit and Fruit Products
6.6.1 Composition of Fruits
6.6.2 Jams, Preserves and Purèes
6.6.3 Candied and Preserved Fruits
6.6.4 Dried Fruits
6.7 Nuts
6.7.1 Composition
6.7.2 Varieties of Nuts
6.7.3 Summary
Part II Sugar-Based Confections
7 Compressed Tablets and Lozenges
7.1 Introduction
7.2 Formulations and Ingredients
7.2.1 Base
7.2.2 Binder
7.2.3 Lubricant
7.2.4 Disintegrant
7.2.5 Acids
7.2.6 Flavors
7.2.7 Colors
7.2.8 Actives
7.3 Processing
7.3.1 Lozenges/Wafers
7.3.2 Tablets
7.4 Product Characteristics
7.4.1 Microstructure
7.4.2 Porosity and Density
7.4.3 Mechanical Properties
7.4.4 Stability
7.5 Problems and Trouble Shooting
7.5.1 Pitting
7.5.2 Capping
7.5.3 Scoring
7.5.4 Variations in Size or Shape
8 Hard Candy
8.1 Introduction
8.2 Formulations and Ingredients
8.2.1 Sweeteners
8.2.2 Flavors
8.2.3 Colors
8.2.4 Organic Acids
8.2.5 Fats
8.2.6 Fruit Juice
8.2.7 Dairy Ingredients
8.3 Processing
8.3.1 Typical Process Steps
8.3.2 Other Hard Candy Technologies
8.3.3 Rework
8.4 Product Characteristics
8.4.1 Chemical Changes
8.4.2 Microstructure
8.4.3 Stability/Shelf Life
8.5 Trouble Shooting
8.5.1 Appearance
8.5.2 Eating Quality
9 Fondants and Creams
9.1 Introduction
9.2 Formulations and Ingredients
9.2.1 Crystalline Sweetener
9.2.2 Doctoring Agent/Crystallization Control Additive
9.2.3 Humectants, Texture and Shelf Life Enhancers
9.2.4 Flavors
9.2.5 Colors
9.2.6 Frappé
9.2.7 Fats
9.2.8 Preservatives
9.2.9 Invertase
9.3 Manufacturing
9.3.1 Fondant
9.3.2 Powdered Fondant
9.3.3 Creams
9.4 Product Characteristics
9.4.1 Microstructure and Product Properties
9.4.2 Invertase
9.4.3 Stability and Shelf Life of Fondants and Creams
9.Potential Problems and Trouble Shooting
9.5.1 Hard Fondant or Cream
9.5.2 Soft Fondant/Cream
9.5.3 Sticky Fondant/Cream
9.5.4 Coarse Fondant/Cream
9.5.5 White Surface Discoloration
Appendix A.9.1 Calculation of Crystalline and Liquid Phases of Fondant
10 Caramel, Fudge and Toffee
10.1 Introduction
10.2 Formulations and Ingredients
10.2.1 Sweeteners
10.2.2 Dairy Ingredients
10.2.3 Fats
10.2.4 Emulsifiers
10.2.5 Hydrocolloids
10.2.6 Salts
10.2.7 Added Flavors
10.2.8 Added Colors
10.2.9 Inclusions
10.3 Processing
10.3.1 Mixing and Emulsification
10.3.2 Cooking and Browning
10.3.3 Cooling and Forming
10.4 Product Characteristics
10.4.1 Color and Flavor Generation
10.4.2 Microstructure
10.4.3 Shelf Life
10.5 Troubleshooting
10.5.1 Cold Flow
10.5.2 Stickiness
10.5.3 Hardness
10.5.4 Oil Separation
10.5.5 Sugar Graining
10.5.6 Protein Graining
11 Aerated Confections
11.1 Introduction
11.1.1 Aerated Confections
11.2 Formulations and Ingredients
11.2.1 Air
11.2.2 Sweeteners
11.2.3 Stabilizers
11.2.4 Humectants
11.2.5 Fats
11.2.6 Emulsifiers
11.2.7 Texture Modifiers
11.2.8 Fruit Juice
11.2.9 Organic Acids
11.2.10 Flavors
11.2.11 Colors
11.2.12 Gelation Aids
11.2.13 Active Ingredients
11.2.14 Inclusions
11.3 Processing
11.3.1 Dissolving and Cooking
11.3.2 Stabilizer Addition
11.3.3 Cooling
11.3.4 Aeration
11.3.5 Final Ingredient Addition
11.3.6 Cooling and Forming
11.4 Product Characteristics
11.4.1 Microstructure
11.4.2 Physical Properties
11.4.3 Shelf Life
11.5 Troubleshooting
11.5.1 Improper Density
11.5.2 Product Too Hard or Rubbery
11.5.3Product Too Sticky
11.5.4 Graining During Storage
11.5.5 Mold Growth
11.5.6 Weeping
11.5.7 Shrinkage
11.5.8 Problems in Starch Deposited Marshmallows
11.5.9 Cold Flow
12 Jellies, Gummies and Licorices
12.1 Introduction
12.2 Formulations and Ingredients
12.2.1 Sweeteners
12.2.2 Stabilizers or Hydrocolloids
12.2.3 Organic Acids
12.2.4 Flavors
12.2.5 Colors
12.2.6 Others
12.3 Processing
12.3.1 Gummies and Jellies
12.3.2 Licorice
12.4 Product Characteristics
12.4.1 Microstructure
12.4.2 Flavor Release
12.4.3 Shelf Life
12.5 Troubleshooting
12.5.1 Gummies and Jellies
12.5.2 Flour-Based Candy (Licorice and Fruit Twists)
12.5.3 Problems with the Starch Mogul
13 Sugar and Sugar-Free Panned Confections
13.1 Introduction
13.2 Formulations and Ingredients
13.2.1 Centers
13.2.2 Pre-coat Material
13.2.3 Sugar Shell
13.2.4 Colors
13.2.5 Flavors
13.2.6 Acids
13.2.7 Polish and Glaze
13.3 Processing
13.3.1 Sugar Shell Application
13.3.2 Polishing and Glazing
13.3.3 Special Decorations
13.3.4 Multicomponent Layering
13.4 Product Characteristics
13.4.1 Microstructure of Panned Sugar Shells
13.4.2 Moisture Migration
13.4.3 Shelf Life
13.5 Troubleshooting
13.5.1 Soft-Panned Candies
13.5.2 Hard-Panned Candies
13.5.3 Polishing and Glazing
14 Chewing and Bubble Gum
14.1 Introduction
14.2 Formulations and Ingredients
14.2.1 Gum Base
14.2.2 Sweeteners
14.2.3 Acid
14.2.4 Humectants/Softeners
14.2.5 Flavors
14.2.6 Colors
14.2.7 High-Intensity Sweeteners
14.2.8 Active Ingredients
14.3 Gum Manufacture
14.3.1 Mixing
14.3.2 Forming
14.4 Product Characteristics
14.4.1 Gum Microstructure and Physical Properties
14.4.2 Flavor Release
14.4.3 Shelf Life
14.5 Troubleshooting
14.5.1 Imperfect Shape
14.5.2 Gritty Texture
14.5.3 Gum Too Hard or Too Soft
14.5.4 Cud Too Small or Large
14.5.5 Poor Bubble Blowing Capability
14.5.6 Poor Flavor Release/Retention
14.5.7 Loses Color/Fades
14.5.8 Sweating Gum
14.5.9 Sticky Gum
Part III Chocolate and Compound Coatings
15 Chocolate
15.1 Introduction
15.2 Cocoa Bean Production
15.2.1 Fermentation
15.2.2 Drying
15.3 Cocoa Bean Composition and Quality Aspects
15.4 Chocolate Processing
15.4.1 Cleaning and Sorting
15.4.2 Winnowing
15.4.3 Alkalization (Dutching)
15.4.4 Roasting
15.4.5 Nib Grinding
15.4.6 Cocoa Butter and Cocoa Powder Production
15.4.7 Milk Processing for Chocolate
15.4.8 Mixing and Refining of Chocolate Mass
15.4.9 Conching
15.5 Tempering
15.5.1 Tempering Methods
15.5.2 Tempermeters
15.6 Forming
15.6.1 Depositing/Molding
15.6.2 Enrobing
15.6.3 Cold Forming Shell Technology
15.6.4 Extrusion Forming
15.6.5 Aeration
15.6.6 Panning
15.7 Cooling Tunnels
15.8 Chocolate Characteristics
15.8.1 Flavor
15.8.2 Polyphenols and Flavanols in Cocoa and Chocolate
15.8.3 Chocolate Rheology
15.8.4 Melting Profile
15.8.5 Crystallization, Polymorphism and Tempering
15.9 Chocolate Stability and Shelf Life
15.9.1 Sugar Bloom
15.9.2 Bloom on Untempered Chocolate
15.9.3 Bloom on Undertempered Chocolate
15.9.4 Storage Bloom on Tempered Chocolate
15.9.5 Lipid Migration and Fat Bloom
15.9.6 Off Flavors
15.9.7 Oxidative Deterioration
15.10 Rework of Chocolate and Chocolate Confections
15.10.1 Reworking Chocolate
15.10.2 Reworking Chocolate Confections
16 Compound Coatings
16.1 Introduction
16.2 Formulations and Ingredients
16.2.1 Ingredients
16.2.2 Coating Formulations
16.3 Manufacturing
16.4 Applications
16.5 Compound Coating Characteristics
16.5.1 Melting Profile and Fat Modification
16.5.2 Phase Behavior
16.5.3 Viscosity and Flow Properties
16.6 Shelf Life
16.6.1 Sugar Bloom
16.6.2 Storage Bloom
16.6.3 Moisture Uptake
16.6.4 Rancidity
16.6.5 Off-Flavors
17 Chocolate Panning
17.1 Panning Operations
17.1.1 Centers
17.1.2 Chocolates and Coatings
17.1.3 Pre-coating
17.1.4 Chocolate Coating Application
17.2 Pan Types
17.3 Finishing
17.3.1 Polishing Glaze Coat
17.3.2 Glaze Coat
17.3.3 Hard Sugar Shell
17.3.4 Powdered Finishes
17.4 Storage and Handling
17.5 Trouble Shooting
17.5.1 Incomplete Coverage
17.5.2 Poor Coverage
17.5.3 Bumpy/Rough Surface
17.5.4 Chocolate Not Sticking/Peeling
17.5.5 Doubles
17.5.6 Crushed Centers
17.5.7 Bloomed PiecesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195331 Confectionery science and technology [texte imprimé] / Richard W. Hartel ; Joachim H. von Elbe ; Randy Hofberger . - Cham (Switzerland) : Springer International Publishing AG, 2018 . - 1 vol. (XXI - 536 p.) : ill. en noir et en coul., couv. ill. en coul. ; 26 cm.
ISBN : 978-3-319-61740-4
Bibliogr. Index. Annexes
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
AGAR ; PECTINE ; REGLISSE ; CARAMEL ; MONO DISACCHARIDE ; CARRAGHENATE ; ALGINATE ; SOLUBILITE ; VISCOSITE ; SIROP DE GLUCOSE ; SUCRE INVERTI ; PRODUIT DE CONFISERIE ; GOMME NATURELLE
Liste Plan de classement
18.4 (CONFISERIE-CHOCOLATERIE) [Classement Massy]
RAMEAU
Aliments -- Activité de l'eau ; Aliments -- Couleur ; Aliments -- Saveur et odeur ; Aliments -- Teneur en eau ; Amidon de pomme de terre ; Antioxydants ; Cacao ; Chocolat ; Confiserie ; Corps gras ; Corps gras comestibles ; Cristallisation ; Eau ; Édulcorants ; Emulsifiants ; Fruits ; Gelées (confiserie) ; Noisettes ; Oses ; Polysaccharides ; Protéines ; Sucre ; Glucose ; Miel ; Colorants dans les aliments ; Aromatisants ; Fruits déshydratésRésumé : This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.
Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.Type de document : Livre Table des matières : Part I Ingredient Chemistry and Functionality
1 Chemistry of Bulk Sweeteners
1.1 Monosaccharides
1.1.1 Glucose/Dextrose
1.1.2 Fructose
1.1.3 Galactose
1.2 Disaccharides
1.2.1 Sucrose
1.2.2 Maltose
1.2.3 Lactose
1.3 Invert Sugar
1.3.1 Acid Hydrolysis
1.3.2 Enzyme Hydrolysis
1.4 Sugar Reactions
1.4.1 Hydrogen Bonding
1.4.2 Reducing Sugars and Mutarotation
1.4.3 Browning Reactions
1.5 Glucose (Corn) Syrup
1.5.1 Glucose Syrup Specifications
1.5.2 Production of Glucose Syrups
1.5.3 Composition
1.5.4 Properties
1.6 Polysaccharides
1.6.1 Maltodextrin
1.6.2 Polydextrose
1.6.3 Inulin
1.7 Other Natural Sweeteners
1.7.1 Honey
1.7.2 Maple Syrup
1.7.3 Molasses
1.7.4 Malt Extract
1.8 Alternative Sweeteners
1.8.1 Sugar Alcohols
1.8.2 Monosaccharide Alcohols
1.8.3 Disaccharide Alcohols
1.8.4 Hydrogenated Starch Hydrolysate (HSH) and Maltitol Syrups
1.9 High Intensity Sweeteners
1.9.1 Sucralose
1.9.2 Aspartame
1.9.3 Acesulfame-Potassium
1.9.4 Alitame
1.9.5 Thaumatin or Talin
1.9.6 Neotame
1.9.7 Stevia
1.9.8 Luo Han Guo (Monk Fruit) Concentrates
2 Physico-chemical Properties of Sweeteners in Confections
2.1 Sweetness
2.2 Viscosity
2.3 Heat of Solution
2.4 Specific Optical Rotation
2.5 Refractive Index
2.6 Density/Specific Gravity
2.7 Boiling Point Elevation
2.8 Solubility
2.8.1 Solubility of Sugars
2.8.2 Solubility of Polyols
2.8.3 Solubility in Mixed Confectionery Syrups
2.9 Glass Transition Temperature
2.10 Crystallization Propensity
2.10.1 Generating Supersaturation
2.10.2 Crystallization
2.10.3 Seeding
2.11 State of Sugars in Confections
2.11.1 Crystal or Glass
2.11.2 Cotton Candy
3 Water
3.1 Properties of Water Important in Confections
3.1.1 Water Hardness: Dissolved Minerals
3.1.2 Metals
3.1.3 pH
3.1.4 Microbial Content
3.2 Water Content in Confections
3.2.1 Cook Temperature and Water Content
3.2.2 Measuring Water Content
3.3 Water Activity and Equilibrium Relative Humidity (ERH)
3.3.1 Measurement of Water Activity
3.3.2 Prediction of Water Activity
3.3.3 Water Activity and Microbial Stability
3.4 Moisture Absorption or Desorption Profiles
3.4.1 Measuring Absorption or Desorption Curves
3.4.2 Temperature Effects
3.5 Moisture Migration and Shelf Life
3.5.1 Moisture Migration
3.5.2 Shelf Life
4 Fats, Oils and Emulsifiers
4.1 Introduction
4.2 Chemistry of Fats and Oils
4.2.1 Chemical Structures
4.2.2 Chemical Properties
4.2.3 Lipid Oxidation
4.3 Physical Properties
4.3.1 Polymorphism
4.3.2 Phase Behavior
4.4 Crystallization of Fats
4.4.1 Nucleation
4.4.2 Growth
4.4.3 Polymorphic Transition
4.5 Modification Technologies
4.5.1 Hydrogenation
4.5.2 Fractionation
4.5.3 Interesterification
4.6 Emulsifiers
4.6.1 Use of Emulsifiers in Confections
4.6.2 Emulsifier Types and Characterization
5 Starches, Proteins, Pectin and Gums
5.1 Starch
5.1.1 Description, Size and Chape
5.1.2 Separation of Starches
5.1.3 Property of Starches
5.1.4 Modified Starches
5.2 Proteins
5.2.1 Protein Chemistry
5.2.2 Functional Properties
5.2.3 Proteins Used in Confections
5.3 Pectin
5.3.1 Pectin Chemistry
5.3.2 Testing Pectins
5.4 Gums
5.4.1 Agar: Agar
5.4.2 Alginates
5.4.3 Carrageenan (Irish Moss)
5.4.4 Gum Arabic
5.4.5 Gum Tragacanth
5.4.6 Guar Gum
6 Other Ingredients
6.1 Colors
6.1.1 Regulatory Aspects
6.1.2 Properties of Certified Dyes
6.1.3 Colors Exempt from Certification
6.2 Flavor and Flavoring Materials
6.2.1 Sources of Flavors
6.2.2 Flavor Balance
6.2.3 Flavor Sensation
6.2.4 Flavoring Materials
6.2.5 Storage of Flavoring Materials
6.3 Acids in Candies
6.3.1 Acids Used as Acidulants
6.3.2 Sourness
6.3.3 Buffer Salts
6.4 Antioxidants
6.4.1 Mechanism of Oxidative Rancidity
6.4.2 Action of Antioxidants
6.5 Glazes and Waxes
6.5.1 Glazes or Lacquers
6.5.2 Waxes
6.6 Fruit and Fruit Products
6.6.1 Composition of Fruits
6.6.2 Jams, Preserves and Purèes
6.6.3 Candied and Preserved Fruits
6.6.4 Dried Fruits
6.7 Nuts
6.7.1 Composition
6.7.2 Varieties of Nuts
6.7.3 Summary
Part II Sugar-Based Confections
7 Compressed Tablets and Lozenges
7.1 Introduction
7.2 Formulations and Ingredients
7.2.1 Base
7.2.2 Binder
7.2.3 Lubricant
7.2.4 Disintegrant
7.2.5 Acids
7.2.6 Flavors
7.2.7 Colors
7.2.8 Actives
7.3 Processing
7.3.1 Lozenges/Wafers
7.3.2 Tablets
7.4 Product Characteristics
7.4.1 Microstructure
7.4.2 Porosity and Density
7.4.3 Mechanical Properties
7.4.4 Stability
7.5 Problems and Trouble Shooting
7.5.1 Pitting
7.5.2 Capping
7.5.3 Scoring
7.5.4 Variations in Size or Shape
8 Hard Candy
8.1 Introduction
8.2 Formulations and Ingredients
8.2.1 Sweeteners
8.2.2 Flavors
8.2.3 Colors
8.2.4 Organic Acids
8.2.5 Fats
8.2.6 Fruit Juice
8.2.7 Dairy Ingredients
8.3 Processing
8.3.1 Typical Process Steps
8.3.2 Other Hard Candy Technologies
8.3.3 Rework
8.4 Product Characteristics
8.4.1 Chemical Changes
8.4.2 Microstructure
8.4.3 Stability/Shelf Life
8.5 Trouble Shooting
8.5.1 Appearance
8.5.2 Eating Quality
9 Fondants and Creams
9.1 Introduction
9.2 Formulations and Ingredients
9.2.1 Crystalline Sweetener
9.2.2 Doctoring Agent/Crystallization Control Additive
9.2.3 Humectants, Texture and Shelf Life Enhancers
9.2.4 Flavors
9.2.5 Colors
9.2.6 Frappé
9.2.7 Fats
9.2.8 Preservatives
9.2.9 Invertase
9.3 Manufacturing
9.3.1 Fondant
9.3.2 Powdered Fondant
9.3.3 Creams
9.4 Product Characteristics
9.4.1 Microstructure and Product Properties
9.4.2 Invertase
9.4.3 Stability and Shelf Life of Fondants and Creams
9.Potential Problems and Trouble Shooting
9.5.1 Hard Fondant or Cream
9.5.2 Soft Fondant/Cream
9.5.3 Sticky Fondant/Cream
9.5.4 Coarse Fondant/Cream
9.5.5 White Surface Discoloration
Appendix A.9.1 Calculation of Crystalline and Liquid Phases of Fondant
10 Caramel, Fudge and Toffee
10.1 Introduction
10.2 Formulations and Ingredients
10.2.1 Sweeteners
10.2.2 Dairy Ingredients
10.2.3 Fats
10.2.4 Emulsifiers
10.2.5 Hydrocolloids
10.2.6 Salts
10.2.7 Added Flavors
10.2.8 Added Colors
10.2.9 Inclusions
10.3 Processing
10.3.1 Mixing and Emulsification
10.3.2 Cooking and Browning
10.3.3 Cooling and Forming
10.4 Product Characteristics
10.4.1 Color and Flavor Generation
10.4.2 Microstructure
10.4.3 Shelf Life
10.5 Troubleshooting
10.5.1 Cold Flow
10.5.2 Stickiness
10.5.3 Hardness
10.5.4 Oil Separation
10.5.5 Sugar Graining
10.5.6 Protein Graining
11 Aerated Confections
11.1 Introduction
11.1.1 Aerated Confections
11.2 Formulations and Ingredients
11.2.1 Air
11.2.2 Sweeteners
11.2.3 Stabilizers
11.2.4 Humectants
11.2.5 Fats
11.2.6 Emulsifiers
11.2.7 Texture Modifiers
11.2.8 Fruit Juice
11.2.9 Organic Acids
11.2.10 Flavors
11.2.11 Colors
11.2.12 Gelation Aids
11.2.13 Active Ingredients
11.2.14 Inclusions
11.3 Processing
11.3.1 Dissolving and Cooking
11.3.2 Stabilizer Addition
11.3.3 Cooling
11.3.4 Aeration
11.3.5 Final Ingredient Addition
11.3.6 Cooling and Forming
11.4 Product Characteristics
11.4.1 Microstructure
11.4.2 Physical Properties
11.4.3 Shelf Life
11.5 Troubleshooting
11.5.1 Improper Density
11.5.2 Product Too Hard or Rubbery
11.5.3Product Too Sticky
11.5.4 Graining During Storage
11.5.5 Mold Growth
11.5.6 Weeping
11.5.7 Shrinkage
11.5.8 Problems in Starch Deposited Marshmallows
11.5.9 Cold Flow
12 Jellies, Gummies and Licorices
12.1 Introduction
12.2 Formulations and Ingredients
12.2.1 Sweeteners
12.2.2 Stabilizers or Hydrocolloids
12.2.3 Organic Acids
12.2.4 Flavors
12.2.5 Colors
12.2.6 Others
12.3 Processing
12.3.1 Gummies and Jellies
12.3.2 Licorice
12.4 Product Characteristics
12.4.1 Microstructure
12.4.2 Flavor Release
12.4.3 Shelf Life
12.5 Troubleshooting
12.5.1 Gummies and Jellies
12.5.2 Flour-Based Candy (Licorice and Fruit Twists)
12.5.3 Problems with the Starch Mogul
13 Sugar and Sugar-Free Panned Confections
13.1 Introduction
13.2 Formulations and Ingredients
13.2.1 Centers
13.2.2 Pre-coat Material
13.2.3 Sugar Shell
13.2.4 Colors
13.2.5 Flavors
13.2.6 Acids
13.2.7 Polish and Glaze
13.3 Processing
13.3.1 Sugar Shell Application
13.3.2 Polishing and Glazing
13.3.3 Special Decorations
13.3.4 Multicomponent Layering
13.4 Product Characteristics
13.4.1 Microstructure of Panned Sugar Shells
13.4.2 Moisture Migration
13.4.3 Shelf Life
13.5 Troubleshooting
13.5.1 Soft-Panned Candies
13.5.2 Hard-Panned Candies
13.5.3 Polishing and Glazing
14 Chewing and Bubble Gum
14.1 Introduction
14.2 Formulations and Ingredients
14.2.1 Gum Base
14.2.2 Sweeteners
14.2.3 Acid
14.2.4 Humectants/Softeners
14.2.5 Flavors
14.2.6 Colors
14.2.7 High-Intensity Sweeteners
14.2.8 Active Ingredients
14.3 Gum Manufacture
14.3.1 Mixing
14.3.2 Forming
14.4 Product Characteristics
14.4.1 Gum Microstructure and Physical Properties
14.4.2 Flavor Release
14.4.3 Shelf Life
14.5 Troubleshooting
14.5.1 Imperfect Shape
14.5.2 Gritty Texture
14.5.3 Gum Too Hard or Too Soft
14.5.4 Cud Too Small or Large
14.5.5 Poor Bubble Blowing Capability
14.5.6 Poor Flavor Release/Retention
14.5.7 Loses Color/Fades
14.5.8 Sweating Gum
14.5.9 Sticky Gum
Part III Chocolate and Compound Coatings
15 Chocolate
15.1 Introduction
15.2 Cocoa Bean Production
15.2.1 Fermentation
15.2.2 Drying
15.3 Cocoa Bean Composition and Quality Aspects
15.4 Chocolate Processing
15.4.1 Cleaning and Sorting
15.4.2 Winnowing
15.4.3 Alkalization (Dutching)
15.4.4 Roasting
15.4.5 Nib Grinding
15.4.6 Cocoa Butter and Cocoa Powder Production
15.4.7 Milk Processing for Chocolate
15.4.8 Mixing and Refining of Chocolate Mass
15.4.9 Conching
15.5 Tempering
15.5.1 Tempering Methods
15.5.2 Tempermeters
15.6 Forming
15.6.1 Depositing/Molding
15.6.2 Enrobing
15.6.3 Cold Forming Shell Technology
15.6.4 Extrusion Forming
15.6.5 Aeration
15.6.6 Panning
15.7 Cooling Tunnels
15.8 Chocolate Characteristics
15.8.1 Flavor
15.8.2 Polyphenols and Flavanols in Cocoa and Chocolate
15.8.3 Chocolate Rheology
15.8.4 Melting Profile
15.8.5 Crystallization, Polymorphism and Tempering
15.9 Chocolate Stability and Shelf Life
15.9.1 Sugar Bloom
15.9.2 Bloom on Untempered Chocolate
15.9.3 Bloom on Undertempered Chocolate
15.9.4 Storage Bloom on Tempered Chocolate
15.9.5 Lipid Migration and Fat Bloom
15.9.6 Off Flavors
15.9.7 Oxidative Deterioration
15.10 Rework of Chocolate and Chocolate Confections
15.10.1 Reworking Chocolate
15.10.2 Reworking Chocolate Confections
16 Compound Coatings
16.1 Introduction
16.2 Formulations and Ingredients
16.2.1 Ingredients
16.2.2 Coating Formulations
16.3 Manufacturing
16.4 Applications
16.5 Compound Coating Characteristics
16.5.1 Melting Profile and Fat Modification
16.5.2 Phase Behavior
16.5.3 Viscosity and Flow Properties
16.6 Shelf Life
16.6.1 Sugar Bloom
16.6.2 Storage Bloom
16.6.3 Moisture Uptake
16.6.4 Rancidity
16.6.5 Off-Flavors
17 Chocolate Panning
17.1 Panning Operations
17.1.1 Centers
17.1.2 Chocolates and Coatings
17.1.3 Pre-coating
17.1.4 Chocolate Coating Application
17.2 Pan Types
17.3 Finishing
17.3.1 Polishing Glaze Coat
17.3.2 Glaze Coat
17.3.3 Hard Sugar Shell
17.3.4 Powdered Finishes
17.4 Storage and Handling
17.5 Trouble Shooting
17.5.1 Incomplete Coverage
17.5.2 Poor Coverage
17.5.3 Bumpy/Rough Surface
17.5.4 Chocolate Not Sticking/Peeling
17.5.5 Doubles
17.5.6 Crushed Centers
17.5.7 Bloomed PiecesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195331 Réservation
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Titre : Dietary fiber functionality in food and nutraceuticals : from plant to gut Type de document : texte imprimé Auteurs : Farah Hosseinian, Editeur scientifique ; B. Dave Oomah, Editeur scientifique ; Rocio Campos-Vega, Editeur scientifique Editeur : CHICHESTER : John Wiley & Sons, Ltd Année de publication : 2017 Collection : Functional food science and technology series Importance : 1 vol. (XVI-308 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-119-13805-1 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
COMPOSE PHENOLIQUE
Liste Plan de classement
8.5 (FIBRES) [Classement Massy]
RAMEAU
Aliments -- Additifs ; Aliments diététiques ; Aliments fonctionnels ; Aloès ; Amidon de pomme de terre ; Antioxydants ; Appareil cardiovasculaire -- Maladies ; Boissons ; Cancer ; Céréales ; Phénols ; Confitures ; Diabète ; Fermentation ; Fibres dans l'alimentation ; Haricot commun ; Maladies ; Malnutrition ; Amidons ; Pain ; Pasteurisation ; Pâtes alimentaires ; Peptides ; Polyphénols ; Polysaccharides ; Produits laitiers ; Protéines ; Santé ; Séchage ; Glucides ; Viande ; Prébiotiques ; intestins -- maladies ; Côlon -- TumeursType de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192664 Dietary fiber functionality in food and nutraceuticals : from plant to gut [texte imprimé] / Farah Hosseinian, Editeur scientifique ; B. Dave Oomah, Editeur scientifique ; Rocio Campos-Vega, Editeur scientifique . - CHICHESTER : John Wiley & Sons, Ltd, 2017 . - 1 vol. (XVI-308 p.) : ill., couv. ill. en coul. ; 25 cm. - (Functional food science and technology series) .
ISBN : 978-1-119-13805-1
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
COMPOSE PHENOLIQUE
Liste Plan de classement
8.5 (FIBRES) [Classement Massy]
RAMEAU
Aliments -- Additifs ; Aliments diététiques ; Aliments fonctionnels ; Aloès ; Amidon de pomme de terre ; Antioxydants ; Appareil cardiovasculaire -- Maladies ; Boissons ; Cancer ; Céréales ; Phénols ; Confitures ; Diabète ; Fermentation ; Fibres dans l'alimentation ; Haricot commun ; Maladies ; Malnutrition ; Amidons ; Pain ; Pasteurisation ; Pâtes alimentaires ; Peptides ; Polyphénols ; Polysaccharides ; Produits laitiers ; Protéines ; Santé ; Séchage ; Glucides ; Viande ; Prébiotiques ; intestins -- maladies ; Côlon -- TumeursType de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192664 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CONSTITUANTS ET ADDITIFS ALIMENTAIRES HOS 8.5 Papier 33004000619406 Empruntable
Titre : Essential oils in food processing : chemistry, safety and applications Type de document : texte imprimé Auteurs : Seyed Mohammad Bagher Hashemi, Editeur scientifique ; Amin Mousavi Khaneghah, Editeur scientifique ; Anderson de Souza Sant'Ana, Editeur scientifique Editeur : CHICHESTER : John Wiley & Sons, Ltd Année de publication : 2018 Autre Editeur : Chicago [United States] : IFT Press Collection : IFT Press series Importance : 1 vol. (XVIII-373 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-119-14934-7 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy]
RAMEAU
Huiles essentielles ; Extraction (chimie) ; Épices ; Composition ; Antioxydants ; Sécurité ; Plantes ; Antibactériens ; Analyse sensorielle ; RéglementationRésumé : A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications
Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances.
The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a:
- Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications
- Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products
- Review of the use of essential oils as natural flavour ingredients
- Summary of relevant food regulations as pertaining to essential oils
Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.Type de document : Livre Table des matières : 1 Essential Oils and Their Characteristics
M.C.T. Duarte, R.M.T. Duarte, R.A.F. Rodrigues and M.V.N. Rodrigues
1.1 Introduction
1.1.1 Chemical Characteristics of Essential Oils
1.1.2 Factors Influencing the Quantity and Quality of Essential Oil in Plants
1.1.3 Pathogens Attack
1.1.4 Environmental Factors
1.1.5 Hydric Stress
1.1.6 Plant Nutrition
1.1.7 Genetic Factors and Chemical Diversity
1.2 Conclusions
2 Extraction Methods of Essential Oils From Herbs and Spices 21
Shahin Roohinejad, Mohamed Koubaa, Francisco J. Barba, Sze Ying Leong, Anissa Khelfa, Ralf Greiner and Farid Chemat
2.1 Introduction
2.2 Conventional Methods of Extraction
2.2.1 Hydrodistillation
2.2.2 Steam Distillation
2.2.3 Solvent Extraction
2.3 Novel Extraction Methods
2.3.1 Supercritical Fluid Extraction
2.3.2 Ultrasound‐Assisted Extraction
2.3.2.1 Ultrasound‐Assisted Solvent Extraction
2.3.2.2 Combination of UAE with Other Techniques
2.3.3 Ohmic‐Assisted Hydrodistillation
2.3.4 Pulsed Electrical‐Assisted Extraction
2.3.5 Microwave‐Assisted Extraction
2.3.5.1 Vacuum Microwave Hydrodistillation (VWHD)
2.3.5.2 Microwave Hydrodiffusion and Gravity (MHG)
2.3.5.3 Solvent‐Free Microwave Extraction (SFME)
2.4 Conclusions
3 Identification of Essential Oil Components
Elena E. Stashenko and Jairo Rene Martinez
3.1 Introduction
3.2 Essential Oils as Multicomponent Complex Mixtures
3.2.1 Classification and Main Components
3.2.2 Compositional Variation and Dependence on Internal and External Factors
3.2.3 Essential Oil Isolation and Preparation for Chromatographic Analysis
3.3 Essential Oil Component Identification
3.3.1 Gas Chromatography
3.3.1.1 Columns
3.3.1.2 Injection Systems
3.3.1.3 Detection Systems
3.3.2 Retention Indices
3.3.3 Mass Spectrometry
3.3.3.1 Ionisation Processes
3.3.3.2 Ion Types and Fragmentation Patterns
3.3.3.3 Mass Spectra Interpretation
3.3.4 Hyphenated Techniques
3.4 GC‐MS
3.4.1 Tandem Methods
3.4.2 Multidimensional and Comprehensive Techniques
3.5 Isolation of Individual Components or Enriched Fractions
3.6 Conclusions
4 Chemical Composition of Essential Oils
Hassan Eslahi, Nafiseh Fahimi and Ali Reza Sardarian
4.1 Introduction
4.2 Chemical Composition of Essential Oils
4.2.1 Terpenes and Terpenoids
4.2.2 Aromatic Compounds
4.3 Synthesis and Biosynthesis of Essential Oils
4.3.1 Terpenes and Terpenoids
4.3.2 Sesquiterpenes and Sesquiterpenoids
4.3.3 Aromatic Compounds
4.4 Effective Factors on the Composition of Essential Oils
5 Basic Structure, Nomenclature, Classification and Properties of Organic Compounds of Essential Oil 173
Iuliana Vintilă
5.1 Introduction
5.1.1 Antioxidant Properties
5.1.1.1 DPPH Assay
5.1.1.2 The Bleaching Assay
5.1.2 Anti‐Microbial and Anti‐Viral Activity
5.1.3 Anti‐Aflatoxigenic Activity
5.1.4 Anti‐Inflammatory, Analgesic, Antipyretic, Pro‐Kinetic and Pro‐Immunity Activity (Pharmacologic Properties)
5.1.5 Anti‐Carcinogenic and Cytotoxicity Activity
5.2 Final
6 Antimicrobial Activity of Essential Oil
Saeedeh Shojaee‐Aliabadi, Seyede Marzieh Hosseini and Liela Mirmoghtadaie
6.1 Chemical Composition of Essential Oils
6.1.1 Terpene Origin Compounds
6.1.2 Aromatic Compounds
6.2 Antimicrobial Activity of Essential Oils
6.3 Synergistic and Antagonism Effect of Essential Oils with Other Antimicrobials
6.4 Interaction Between Essential Oils and Essential Oils with Other Food Antimicrobials
6.5 Food Packaging Containing Essential Oils
6.5.1 Antimicrobial Activity of Packaging Containing Essential Oils
6.5.1.1 Biopolymers
6.5.1.2 Synthetic Polymers
6.5.2 Antimicrobial Activity of Packaging in Vapor Phase
6.5.3 Release Properties of Essential Oils From Packaging
6.6 Encapsulation of Essential Oils
6.7 Application of Essential Oils as Antimicrobial Agents in Different Food Products
6.7.1 Bakery Products
6.7.2 Dairy Products
6.7.3 Meat Products
6.7.4 Fruits and Vegetables
6.7.5 Others
7 Bioactivity of Essential Oils Towards Fungi and Bacteria: Mode of Action and Mathematical Tools 231
Antonio Bevilacqua, Barbara Speranza, Marianne Perricone, Milena Sinigaglia and Maria Rosaria Corbo
7.1 The Main Traits of Essential Oils
7.2 Antibacterial Activity of EOs
7.2.1 Effect on Cell Morphology
7.2.2 Disruption of the Outer Membrane of Gram‐Negative Bacteria
7.2.3 Effect on the Cytoplasmatic Membrane
7.2.4 Homeostasis, Enzymes and Other Activities
7.2.5 Changes in Proteome and Transcriptome
7.2.6 EOs and Bacterial Spores
7.3 Antifungal Activity of EOs
7.4 Mathematical Tools
7.4.1 Bacteria and Yeasts
7.4.2 Filamentous Fungi
7.4.3 Fractional Inhibitory Index
8 Antioxidant Activity of Essential Oils in Foods
Seyed Mohammad Bagher Hashemi, Shima Bazgir Khorram and Maryam Sohrabi
8.1 Introduction
8.2 In Vitro Antioxidant Activity of Essential Oils
8.3 Edible Oils and Fats
8.4 Meat and Poultry Products
8.5 Dairy Products
8.6 Conclusions
9 Mode of Antioxidant Action of Essential Oils
Riccardo Amorati and Mario C. Foti
9.1 Introduction
9.2 Lipid Oxidation and Antioxidant Activity of Chemical Compounds
9.3 Methods for Determining the Antioxidant Properties of Chemicals
9.3.1 Autoxidation of a Substrate
9.3.2 TBARS (Thiobarbituric Acid Reactive Species)
9.3.3 The Rancimat Test
9.3.4 ORAC Assay
9.3.5 DPPH Test
9.4 Antioxidant Activity of Essential Oils
9.4.1 Essential Oils Components
9.4.2 Antioxidant Activity of Essential Oils
9.4.3 Antioxidant Activity of Films, Edible Coatings and Nanomaterials Containing EOs
9.5 Antioxidant Activity of EOs in Real Food Samples
9.5.1 EOs Directly Added to Food
9.5.1.1 Fish
9.5.1.2 Meat
9.5.1.3 Oil
9.5.2 EOs in Modified Atmosphere Packaging
9.5.3 Edible Coatings
9.6 Conclusions
10 Principles of Sensory Evaluation in Foods Containing Essential Oil
Emma Mani‐Lopez, Ana Cecilia Lorenzo‐Leal, Enrique Palou and Aurelio Lopez‐Malo
10.1 Introduction
10.2 Sensory Aspects of Essential Oils
10.2.1 Selected Examples
10.3 Desirable Applications of Essential Oils and Their Relation with Sensory Analysis
10.3.1 Antimicrobial Applications
10.3.2 Antioxidant Applications
10.3.3 Other Applications
10.4 The Relationship Between Composition of Essential Oils and Sensory Properties
10.5 Factors Influencing Sensory Measurements 300
10.5.1 Physiological Factors
10.5.2 Psychological Considerations
10.5.3 Other Factors
10.6 Selection and Training of Panelists
10.6.1 Panelists for Descriptive Testing
10.6.2 Trained Descriptive Panel
10.6.3 Selection and Training of Panelists for Discrimination Tests
10.7 Sample Preparation
10.8 Sensory Analysis Methods
10.9 Descriptive Tests
10.10 Discrimination Tests
10.11 Time‐Intensity Methods
10.12 Preference Tests
10.13 Sensory Analysis Reports
10.14 New Approaches to Reduce Undesirable Sensory Effects of Essential Oils
11 Global Regulation of Essential Oils
Ismail Es, Amin Mousavi Khaneghah and Hamid Akbariirad
11.1 Introduction
11.2 Global Institutions Involved in Essential Oil Regulation
11.2.1 World Health Organisation (WHO)
11.2.2 Food and Agriculture Organisation of the United Nations (FAO)
11.2.3 FAO/WHO Codex Alimentarius Commission (CAC)
11.2.4 International Organisation for Standardisation (ISO)
11.2.5 Food and Drug Administration (FDA)
11.2.6 EU Commission
11.2.7 United States Department of Agriculture (USDA)
11.2.8 Essential Oil Association of the United States (EOA)
11.2.9 Australian Regulatory
11.2.10 Canadian Food and Drug Regulation
11.2.11 The American Essential Oil Trade Association (AEOTA)
11.2.12 The International Federation of Essential Oils and Aroma Trades (IFEOAT)
11.3 Conclusion
12 Safety Evaluation of Essential Oils
Ramadasan Kuttan and Vijayasteltar B. Liju
12.1 Introduction
12.1.1 Use and Applications of Essential Oils
12.2 Essential Oils and General Safety
12.3 Safety of Essential Oils Used in Cosmetics and Industrial Applications
12.4 Safety of Essential Oils Used in Agriculture
12.5 Topical Administration of Essential Oils — Safety Issues
12.5.1 Essential Oils and Aromatherapy
12.6 Essential Oils and Eye Safety
12.7 Phototoxicity of Essential Oils
12.8 Acute and Sub‐Chronic Oral Toxicity of Essential Oils
12.9 Constituents‐Based Toxicity Evaluation of Essential Oils
12.10 Genotoxicity and Carcinogenicity of the Essential Oils
12.11 ConclusionPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197627 Essential oils in food processing : chemistry, safety and applications [texte imprimé] / Seyed Mohammad Bagher Hashemi, Editeur scientifique ; Amin Mousavi Khaneghah, Editeur scientifique ; Anderson de Souza Sant'Ana, Editeur scientifique . - CHICHESTER : John Wiley & Sons, Ltd : Chicago (United States) : IFT Press, 2018 . - 1 vol. (XVIII-373 p.) : ill., couv. ill. en coul. ; 25 cm. - (IFT Press series) .
ISBN : 978-1-119-14934-7
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy]
RAMEAU
Huiles essentielles ; Extraction (chimie) ; Épices ; Composition ; Antioxydants ; Sécurité ; Plantes ; Antibactériens ; Analyse sensorielle ; RéglementationRésumé : A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications
Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances.
The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a:
- Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications
- Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products
- Review of the use of essential oils as natural flavour ingredients
- Summary of relevant food regulations as pertaining to essential oils
Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.Type de document : Livre Table des matières : 1 Essential Oils and Their Characteristics
M.C.T. Duarte, R.M.T. Duarte, R.A.F. Rodrigues and M.V.N. Rodrigues
1.1 Introduction
1.1.1 Chemical Characteristics of Essential Oils
1.1.2 Factors Influencing the Quantity and Quality of Essential Oil in Plants
1.1.3 Pathogens Attack
1.1.4 Environmental Factors
1.1.5 Hydric Stress
1.1.6 Plant Nutrition
1.1.7 Genetic Factors and Chemical Diversity
1.2 Conclusions
2 Extraction Methods of Essential Oils From Herbs and Spices 21
Shahin Roohinejad, Mohamed Koubaa, Francisco J. Barba, Sze Ying Leong, Anissa Khelfa, Ralf Greiner and Farid Chemat
2.1 Introduction
2.2 Conventional Methods of Extraction
2.2.1 Hydrodistillation
2.2.2 Steam Distillation
2.2.3 Solvent Extraction
2.3 Novel Extraction Methods
2.3.1 Supercritical Fluid Extraction
2.3.2 Ultrasound‐Assisted Extraction
2.3.2.1 Ultrasound‐Assisted Solvent Extraction
2.3.2.2 Combination of UAE with Other Techniques
2.3.3 Ohmic‐Assisted Hydrodistillation
2.3.4 Pulsed Electrical‐Assisted Extraction
2.3.5 Microwave‐Assisted Extraction
2.3.5.1 Vacuum Microwave Hydrodistillation (VWHD)
2.3.5.2 Microwave Hydrodiffusion and Gravity (MHG)
2.3.5.3 Solvent‐Free Microwave Extraction (SFME)
2.4 Conclusions
3 Identification of Essential Oil Components
Elena E. Stashenko and Jairo Rene Martinez
3.1 Introduction
3.2 Essential Oils as Multicomponent Complex Mixtures
3.2.1 Classification and Main Components
3.2.2 Compositional Variation and Dependence on Internal and External Factors
3.2.3 Essential Oil Isolation and Preparation for Chromatographic Analysis
3.3 Essential Oil Component Identification
3.3.1 Gas Chromatography
3.3.1.1 Columns
3.3.1.2 Injection Systems
3.3.1.3 Detection Systems
3.3.2 Retention Indices
3.3.3 Mass Spectrometry
3.3.3.1 Ionisation Processes
3.3.3.2 Ion Types and Fragmentation Patterns
3.3.3.3 Mass Spectra Interpretation
3.3.4 Hyphenated Techniques
3.4 GC‐MS
3.4.1 Tandem Methods
3.4.2 Multidimensional and Comprehensive Techniques
3.5 Isolation of Individual Components or Enriched Fractions
3.6 Conclusions
4 Chemical Composition of Essential Oils
Hassan Eslahi, Nafiseh Fahimi and Ali Reza Sardarian
4.1 Introduction
4.2 Chemical Composition of Essential Oils
4.2.1 Terpenes and Terpenoids
4.2.2 Aromatic Compounds
4.3 Synthesis and Biosynthesis of Essential Oils
4.3.1 Terpenes and Terpenoids
4.3.2 Sesquiterpenes and Sesquiterpenoids
4.3.3 Aromatic Compounds
4.4 Effective Factors on the Composition of Essential Oils
5 Basic Structure, Nomenclature, Classification and Properties of Organic Compounds of Essential Oil 173
Iuliana Vintilă
5.1 Introduction
5.1.1 Antioxidant Properties
5.1.1.1 DPPH Assay
5.1.1.2 The Bleaching Assay
5.1.2 Anti‐Microbial and Anti‐Viral Activity
5.1.3 Anti‐Aflatoxigenic Activity
5.1.4 Anti‐Inflammatory, Analgesic, Antipyretic, Pro‐Kinetic and Pro‐Immunity Activity (Pharmacologic Properties)
5.1.5 Anti‐Carcinogenic and Cytotoxicity Activity
5.2 Final
6 Antimicrobial Activity of Essential Oil
Saeedeh Shojaee‐Aliabadi, Seyede Marzieh Hosseini and Liela Mirmoghtadaie
6.1 Chemical Composition of Essential Oils
6.1.1 Terpene Origin Compounds
6.1.2 Aromatic Compounds
6.2 Antimicrobial Activity of Essential Oils
6.3 Synergistic and Antagonism Effect of Essential Oils with Other Antimicrobials
6.4 Interaction Between Essential Oils and Essential Oils with Other Food Antimicrobials
6.5 Food Packaging Containing Essential Oils
6.5.1 Antimicrobial Activity of Packaging Containing Essential Oils
6.5.1.1 Biopolymers
6.5.1.2 Synthetic Polymers
6.5.2 Antimicrobial Activity of Packaging in Vapor Phase
6.5.3 Release Properties of Essential Oils From Packaging
6.6 Encapsulation of Essential Oils
6.7 Application of Essential Oils as Antimicrobial Agents in Different Food Products
6.7.1 Bakery Products
6.7.2 Dairy Products
6.7.3 Meat Products
6.7.4 Fruits and Vegetables
6.7.5 Others
7 Bioactivity of Essential Oils Towards Fungi and Bacteria: Mode of Action and Mathematical Tools 231
Antonio Bevilacqua, Barbara Speranza, Marianne Perricone, Milena Sinigaglia and Maria Rosaria Corbo
7.1 The Main Traits of Essential Oils
7.2 Antibacterial Activity of EOs
7.2.1 Effect on Cell Morphology
7.2.2 Disruption of the Outer Membrane of Gram‐Negative Bacteria
7.2.3 Effect on the Cytoplasmatic Membrane
7.2.4 Homeostasis, Enzymes and Other Activities
7.2.5 Changes in Proteome and Transcriptome
7.2.6 EOs and Bacterial Spores
7.3 Antifungal Activity of EOs
7.4 Mathematical Tools
7.4.1 Bacteria and Yeasts
7.4.2 Filamentous Fungi
7.4.3 Fractional Inhibitory Index
8 Antioxidant Activity of Essential Oils in Foods
Seyed Mohammad Bagher Hashemi, Shima Bazgir Khorram and Maryam Sohrabi
8.1 Introduction
8.2 In Vitro Antioxidant Activity of Essential Oils
8.3 Edible Oils and Fats
8.4 Meat and Poultry Products
8.5 Dairy Products
8.6 Conclusions
9 Mode of Antioxidant Action of Essential Oils
Riccardo Amorati and Mario C. Foti
9.1 Introduction
9.2 Lipid Oxidation and Antioxidant Activity of Chemical Compounds
9.3 Methods for Determining the Antioxidant Properties of Chemicals
9.3.1 Autoxidation of a Substrate
9.3.2 TBARS (Thiobarbituric Acid Reactive Species)
9.3.3 The Rancimat Test
9.3.4 ORAC Assay
9.3.5 DPPH Test
9.4 Antioxidant Activity of Essential Oils
9.4.1 Essential Oils Components
9.4.2 Antioxidant Activity of Essential Oils
9.4.3 Antioxidant Activity of Films, Edible Coatings and Nanomaterials Containing EOs
9.5 Antioxidant Activity of EOs in Real Food Samples
9.5.1 EOs Directly Added to Food
9.5.1.1 Fish
9.5.1.2 Meat
9.5.1.3 Oil
9.5.2 EOs in Modified Atmosphere Packaging
9.5.3 Edible Coatings
9.6 Conclusions
10 Principles of Sensory Evaluation in Foods Containing Essential Oil
Emma Mani‐Lopez, Ana Cecilia Lorenzo‐Leal, Enrique Palou and Aurelio Lopez‐Malo
10.1 Introduction
10.2 Sensory Aspects of Essential Oils
10.2.1 Selected Examples
10.3 Desirable Applications of Essential Oils and Their Relation with Sensory Analysis
10.3.1 Antimicrobial Applications
10.3.2 Antioxidant Applications
10.3.3 Other Applications
10.4 The Relationship Between Composition of Essential Oils and Sensory Properties
10.5 Factors Influencing Sensory Measurements 300
10.5.1 Physiological Factors
10.5.2 Psychological Considerations
10.5.3 Other Factors
10.6 Selection and Training of Panelists
10.6.1 Panelists for Descriptive Testing
10.6.2 Trained Descriptive Panel
10.6.3 Selection and Training of Panelists for Discrimination Tests
10.7 Sample Preparation
10.8 Sensory Analysis Methods
10.9 Descriptive Tests
10.10 Discrimination Tests
10.11 Time‐Intensity Methods
10.12 Preference Tests
10.13 Sensory Analysis Reports
10.14 New Approaches to Reduce Undesirable Sensory Effects of Essential Oils
11 Global Regulation of Essential Oils
Ismail Es, Amin Mousavi Khaneghah and Hamid Akbariirad
11.1 Introduction
11.2 Global Institutions Involved in Essential Oil Regulation
11.2.1 World Health Organisation (WHO)
11.2.2 Food and Agriculture Organisation of the United Nations (FAO)
11.2.3 FAO/WHO Codex Alimentarius Commission (CAC)
11.2.4 International Organisation for Standardisation (ISO)
11.2.5 Food and Drug Administration (FDA)
11.2.6 EU Commission
11.2.7 United States Department of Agriculture (USDA)
11.2.8 Essential Oil Association of the United States (EOA)
11.2.9 Australian Regulatory
11.2.10 Canadian Food and Drug Regulation
11.2.11 The American Essential Oil Trade Association (AEOTA)
11.2.12 The International Federation of Essential Oils and Aroma Trades (IFEOAT)
11.3 Conclusion
12 Safety Evaluation of Essential Oils
Ramadasan Kuttan and Vijayasteltar B. Liju
12.1 Introduction
12.1.1 Use and Applications of Essential Oils
12.2 Essential Oils and General Safety
12.3 Safety of Essential Oils Used in Cosmetics and Industrial Applications
12.4 Safety of Essential Oils Used in Agriculture
12.5 Topical Administration of Essential Oils — Safety Issues
12.5.1 Essential Oils and Aromatherapy
12.6 Essential Oils and Eye Safety
12.7 Phototoxicity of Essential Oils
12.8 Acute and Sub‐Chronic Oral Toxicity of Essential Oils
12.9 Constituents‐Based Toxicity Evaluation of Essential Oils
12.10 Genotoxicity and Carcinogenicity of the Essential Oils
12.11 ConclusionPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197627 Réservation
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