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RAMEAU , Nom commun , Colorants dans les aliments
Colorants dans les alimentsSynonyme(s)Colorants alimentaires |
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 : 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. Type de document : texte imprimé Auteurs : Jean-Louis Multon (1938-....), Coordinateur Mention d'édition : 3e éd. Editeur : Paris [France] : Editions Tec & Doc Année de publication : 2002 Collection : Collection Sciences et techniques agroalimentaires Importance : 1 vol. (XXXIV-746 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-2-7430-0436-1 Prix : 175 EUR Note générale : Notes bibliogr. Index. Annexes Langues : Français (fre) Catégories : RAMEAU
Aliments -- Additifs ; Biotechnologie ; Colorants dans les aliments
Thésaurus Agro-alimentaire
ADDITIF ALIMENTAIRE ; AGENT DE CONSERVATION ; AGENT DE TEXTURE ; ANTIOXYGENE ; AROMATISANT ; COLORANT ; EDULCORANT ; EMULSIFIANT ; EXHAUSTEUR DE GOUT ; ALIMENTATION ANIMALE ; BOISSON ; BIERE ; VIN ; PAIN ; PATISSERIE ; CHARCUTERIE SALAISON ; CONSERVE ; CORPS GRAS ; PLAT CUISINE ; PRODUIT DE LA MER ; PRODUIT LAITIER ; POISSON ; ENZYME ; VITAMINE ; SELS MINERAUX ; OLIGOELEMENT ; RISQUE ; CONSOMMATION ; CONSOMMATEUR ; TOXICOLOGIE ; CLASSIFICATION ; PROPRIETE ORGANOLEPTIQUE ; CLARIFICATION ; VIANDE ; REGLEMENTATION ; SECURITE ; TECHNOLOGIE ALIMENTAIRE
Liste Plan de classement
8.6 (ADDITIFS) [Classement Massy]Résumé : Le point sur les additifs, auxiliaires et autres colorants alimentaires : définition, classement, utilisation et risques toxicologiques, législation française et européenne, procédures légales d'autorisation d'emploi, etc. Type de document : Livre Table des matières : Introduction
Les additifs alimentaires
Définitions, réglementation et consommation des additifs et auxiliaires technologiques
Additifs à finalité nutritionnelle
Additifs de conservation
Additifs améliorant les propriétés sensorielles
Auxiliaires technologiques de fabrication
Utilisation des additifs et adjuvants par les principales industries agroalimentaires
IndexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=39684 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. [texte imprimé] / Jean-Louis Multon (1938-....), Coordinateur . - 3e éd. . - Paris (France) : Editions Tec & Doc, 2002 . - 1 vol. (XXXIV-746 p.) : ill., couv. ill. en coul. ; 25 cm. - (Collection Sciences et techniques agroalimentaires) .
ISBN : 978-2-7430-0436-1 : 175 EUR
Notes bibliogr. Index. Annexes
Langues : Français (fre)
Catégories : RAMEAU
Aliments -- Additifs ; Biotechnologie ; Colorants dans les aliments
Thésaurus Agro-alimentaire
ADDITIF ALIMENTAIRE ; AGENT DE CONSERVATION ; AGENT DE TEXTURE ; ANTIOXYGENE ; AROMATISANT ; COLORANT ; EDULCORANT ; EMULSIFIANT ; EXHAUSTEUR DE GOUT ; ALIMENTATION ANIMALE ; BOISSON ; BIERE ; VIN ; PAIN ; PATISSERIE ; CHARCUTERIE SALAISON ; CONSERVE ; CORPS GRAS ; PLAT CUISINE ; PRODUIT DE LA MER ; PRODUIT LAITIER ; POISSON ; ENZYME ; VITAMINE ; SELS MINERAUX ; OLIGOELEMENT ; RISQUE ; CONSOMMATION ; CONSOMMATEUR ; TOXICOLOGIE ; CLASSIFICATION ; PROPRIETE ORGANOLEPTIQUE ; CLARIFICATION ; VIANDE ; REGLEMENTATION ; SECURITE ; TECHNOLOGIE ALIMENTAIRE
Liste Plan de classement
8.6 (ADDITIFS) [Classement Massy]Résumé : Le point sur les additifs, auxiliaires et autres colorants alimentaires : définition, classement, utilisation et risques toxicologiques, législation française et européenne, procédures légales d'autorisation d'emploi, etc. Type de document : Livre Table des matières : Introduction
Les additifs alimentaires
Définitions, réglementation et consommation des additifs et auxiliaires technologiques
Additifs à finalité nutritionnelle
Additifs de conservation
Additifs améliorant les propriétés sensorielles
Auxiliaires technologiques de fabrication
Utilisation des additifs et adjuvants par les principales industries agroalimentaires
IndexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=39684
- 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 / Jean-Louis Multon (1992)
- 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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Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Grignon Bibliothèque IAA-TECHNOLOGIE (Blanc) G2002/493 Papier 33004000191331 Empruntable Massy Bibliothèque CONSTITUANTS ET ADDITIFS ALIMENTAIRES MUL 8.6 Papier 33004000501398 Empruntable Massy Biochimie Alimentaire CONSTITUANTS ET ADDITIFS ALIMENTAIRES MUL 8.6 Papier MAS-11755-2 Consultable sur place Massy Bibliothèque CONSTITUANTS ET ADDITIFS ALIMENTAIRES MUL 8.6 Papier 33004000501406 Empruntable sous conditions
Titre : Bioprocessing for biomolecules production Type de document : texte imprimé Auteurs : Gustavo Molina, Editeur scientifique ; Vijai Kumar Gupta, Editeur scientifique ; Brahma N. Singh, Editeur scientifique ; Nicholas Gathergood, Editeur scientifique Editeur : CHICHESTER : John Wiley & Sons, Ltd Année de publication : 2020 Importance : 1 vol. (XXV-506 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-119-43432-0 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
2.1 (BIOTECHNOLOGIE) [Classement Massy]
RAMEAU
Biotechnologie ; Industries agroalimentaires ; Industrie pharmaceutique ; Enzymes ; Biocarburants ; Acides organiques ; Polymères ; Probiotiques ; Biomolécules ; Bioéthanol ; Fruits ; Légumes ; Déchets ; Microalgues -- Biotechnologie ; Colorants dans les aliments ; Aromatisants ; Fermentation ; Polysaccharides ; Acides gras insaturés ; Microorganismes -- Biotechnologie ; Microorganismes d'intérêt industriel ; Manioc -- Applications industrielles ; Hydrogène (combustible)
Thésaurus Agro-alimentaire
AGENT DE SURFACERésumé : This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale.
Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and biofuel industries; research and production of microbial PUFAs; organic acids and their potential for industry; second and third generation biofuels; the fermentative production of beta-glucan; and extremophiles for hydrolytic enzymes productions. The book also looks at bioethanol production from fruit and vegetable wastes; bioprocessing of cassava stem to bioethanol using soaking in aqueous ammonia pretreatment; bioprospecting of microbes for bio-hydrogen production; and more.Type de document : Livre Table des matières : Part I : General Overview of Biotechnology for Industrial Segments: An Industrial Approach
1 An Overview of Biotechnological Processes in the Food Industry
Bianca M.P. Silveira, Mayara C.S. Barcelos, Kele A.C. Vespermann, Franciele M. Pelissari, and Gustavo Molina
1.1 Introduction
1.2 Biotechnological Process Applied to Food Products
1.2.1 Organic Acids
1.2.2 Flavors
1.2.3 Polysaccharides
1.2.4 Amino Acids
1.2.5 Enzymes
1.2.6 Surfactants
1.2.7 Pigments
1.3 Genetically Modified Organisms (GMO)
1.4 Future Perspectives of Biotechnological Processes in the Food Industry
1.5 Concluding Remarks and Perspectives
2 Status of Biotechnological Processes in the Pharmaceutical Industry
Natalia Videira, Robson Tramontina, Victoria Ramos Sodré, and Fabiano Jares Contesini
2.1 Introduction
2.2 Main Biotechnological Products in the Pharmaceutical Industry
2.2.1 Antibiotics in the Pharmaceutical Industry
2.2.2 Enzymes in the Pharmaceutical Industry
2.2.3 Antibodies in the Pharmaceutical Industry
2.3 Prospects for Area Development
2.3.1 Patent Generation
2.3.2 Perspectives for Biotechnology in the Pharmaceutical Sector
2.4 Conclusion
3 Current Status of Biotechnological Processes in the Biofuel Industries
Gustavo Pagotto Borin, Rafael Ferraz Alves,and Antônio Djalma Nunes Ferraz Júnior
3.1 Introduction
3.2 Biofuels and an Overview of the Industrial Processes
3.2.1 Bioethanol
3.2.2 Biodiesel
3.2.3 Biobutanol
3.2.4 Biogas
3.2.5 Microalgal Biomass for Biofuels Production
3.3 Conclusion
Part II : Biotechnological Research and Production of Food Ingredients
4 Research, Development, and Production of Microalgal and Microbial Biocolorants
Laurent Dufossé
4.1 Introduction
4.2 Carotenoids
4.2.1 Lutein and Zeaxanthin
4.2.2 Aryl Carotenoids (Orange Colors and Highly Active Antioxidants) are Specific to Some Microorganisms
4.2.3 C50 Carotenoids (Sarcinaxanthin, Decaprenoxanthin)
4.2.4 Techniques for the Production of Novel Carotenoids with Improved Color Strength/Stability/Antioxidant Properties
4.3 Azaphilones
4.3.1 Toward Mycotoxin-Free Monascus Red
4.3.2 Monascus-Like Pigments from Nontoxigenic Fungal Strains
4.4 Anthraquinones
4.4.1 Fungal Natural Red
4.4.2 Other Fungal Anthraquinones
4.5 Phycobiliproteins
5 Prospective Research and Current Technologies for Bioflavor Production
Marina Gabriel Pessôa, Bruno Nicolau Paulino, Gustavo Molina, and Glaucia Maria Pastore
5.1 Introduction
5.2 Microbial Production of Bioflavors
5.2.1 Biotransformation of Terpenes
5.2.2 De Novo Synthesis
5.3 Enzymatic Production of Bioflavors
5.4 Conclusion
6 Research and Production of Biosurfactants for the Food Industry
Eduardo J. Gudiña Lígia and R. Rodrigues
6.1 Introduction
6.2 Biosurfactants as Food Additives
6.3 Biosurfactants as Powerful Antimicrobial and Anti-Adhesive Weapons for the Food Industry
6.4 Potential Role of Biosurfactants in New Nano-Solutions for the Food Industry
6.5 Conclusions and Future Perspectives
7 Fermentative Production of Microbial Exopolysaccharides
Jochen Schmid and Volker Sieber
7.1 Introduction
7.2 Cultivation Media and Renewable Resources
7.3 Bioreactor Geometries and Design
7.4 Fermentation Strategies for Microbial Exopolysaccharide Production
7.5 Approaches to Reduce Fermentation Broth Viscosity
7.6 Polymer Byproducts and Purity
7.7 Downstream Processing of Microbial Exopolysaccharides
7.7.1 Removal of Cell Biomass
7.7.2 Precipitation of the Polysaccharides
7.7.3 Dewatering/Drying of the Polysaccharides
7.8 Conclusions
8 Research and Production of Microbial Polyunsaturated Fatty Acids
Gwendoline Christophe, Pierre Fontanille, and Christian Larroche
8.1 Introduction
8.2 Lipids Used for Food Supplement
8.2.1 PUFAs: Omega-3 and Omega-6 Families
8.2.2 Role of PUFAs in Health
8.3 Microbial Lipids
8.3.1 Biosynthesis in Oleaginous Microorganisms
8.3.2 Microorganisms Involved in PUFAs Production
8.4 Production Strategies
8.4.1 Culture Conditions
8.5 Process Strategies
8.5.1 Modes of Culture
8.5.2 Substrates
8.5.3 Metabolic Engineering
8.6 Conclusions
9 Research and Production of Organic Acids and Industrial Potential
Sandeep Kumar Panda, Lopamudra Sahu, Sunil Kumar Behera, and Ramesh Chandra Ray
9.1 Introduction: History and Current Trends
9.2 Current and Future Markets for Organic Acids
9.3 Types of Organic Acids
9.3.1 Citric Acid
9.3.2 Acetic Acid
9.3.3 Propionic Acid (PA)
9.3.4 Succinic Acid
9.3.5 Lactic Acid
9.3.6 Other Organic Acids
9.4 Metabolic/Genetic Engineering: Trends in Organic Acid Technology
9.5 Research Gaps and Techno-Economic Feasibility
9.6 Conclusion
10 Research and Production of Microbial Polymers for Food Industry
Sinem Selvin Selvi, Edina Eminagic, Muhammed Yusuf Kandur, Emrah Ozcan, Ceyda Kasavi, and Ebru Toksoy Oner
10.1 Introduction
10.1.1 Biosynthesis of Microbial Polymers
10.2 Levan
10.2.1 General Properties of Levan
10.2.2 Production Processes for Levan
10.2.3 Food Applications of Levan
10.3 Pullulan
10.3.1 General Properties of Pullulan
10.3.2 Production Processes of Pullulan
10.3.3 Food Applications of Pullulan
10.4 Alginate
10.4.1 General Properties of Alginate
10.4.2 Production Processes for Alginate
10.4.3 Food Applications of Alginate
10.5 Curdlan
10.5.1 General Properties of Curdlan
10.5.2 Production Processes for Curdlan
10.5.3 Food Applications of Curdlan
10.6 Gellan Gum
10.6.1 General Properties of Gellan Gum
10.6.2 Production Processes for Gellan Gum
10.6.3 Food Applications of Gellan Gum
10.7 Polyhydroxyalkanoates (PHAs)
10.7.1 General Properties of PHAs
10.7.2 Food Applications of PHAs
10.8 Scleroglucan
10.8.1 General Properties of Scleroglucan
10.8.2 Production Processes for Scleroglucan
10.8.3 Food Applications of Scleroglucans
10.9 Xanthan Gum
10.9.1 General Properties of Xanthan Gum
10.9.2 Production Processes of Xanthan Gum
10.9.3 Food Applications of Xanthan Gum
10.10 Dextran
10.10.1 General Properties of Dextran
10.10.2 Production Processes of Dextran
10.10.3 Food Applications of Dextran
10.11 Conclusions
11 Research and Production of Microbial Functional Sugars and Their Potential for Industry
Helen Treichel, Simone Maria Golunski, Aline Frumi Camargo, Thamarys Scapini, Tatiani Andressa Modkovski, Bruno Venturin, Eduarda Roberta Bordin, Vanusa Rossetto,and Altemir José Mossi
11.1 Introduction
11.2 Bioactive Compounds
11.2.1 Probiotics
11.2.2 Prebiotics
11.3 Production Technology for Probiotic Strains
11.4 Stabilization Technology for Probiotic Strains
11.4.1 Microencapsulation
11.4.2 Spray Drying
11.4.3 Freeze Drying
11.4.4 Fluidized Bed and Vacuum Drying
11.4.5 Other Technologies
11.5 Study of Scale-Up Process: Advances, Difficulties, and Limitations Achieved
11.6 Potential Development of the Area and Future Prospects
11.7 Conclusion
12 Research and Production of Ingredients Using Unconventional Raw Materials as Alternative Substrates
Susana Rodríguez‐Couto
12.1 Introduction
12.2 Solid-State Fermentation (SSF)
12.3 Production of Food Ingredients from Unconventional Raw Materials by SSF
12.3.1 Organic Acids
12.3.2 Phenolic Compounds
12.3.3 Flavor and Aroma Compounds
12.3.4 Pigments
12.4 Outlook
Part III : Biotechnological Research and Production of Biomolecules
13 Genetic Engineering as a Driver for Biotechnological Developments and Cloning Tools to Improve Industrial Microorganisms
Cíntia Lacerda Ramos, Leonardo de Figueiredo Vilela, and Rosane Freitas Schwan
13.1 Introduction
13.2 Microorganisms and Metabolites of Industrial Interest
13.2.1 Primary Metabolites
13.2.2 Secondary Metabolites
13.2.3 Microbial Enzymes
13.3 The Culture-Independent Method for Biotechnological Developments
13.4 Tools and Methodologies Applied to GMOs Generation
13.5 Conclusion
14 Advances in Biofuel Production by Strain Development in Yeast from Lignocellulosic Biomass
Aravind Madhavan, Raveendran Sindhu, K.B. Arun, Ashok Pandey, Parameswaran Binod, and Edgard Gnansounou
14.1 Introduction
14.2 Improvement of Ethanol Tolerance in Saccharomyces cerevisiae
14.3 Engineering of Substrate Utilization in Saccharomyces cerevisiae
14.4 Engineering Tolerance Against Inhibitors, Temperature, and Solvents
14.5 Future Perspectives and Conclusions
15 Fermentative Production of Beta‐Glucan: Properties and Potential Applications
Rafael Rodrigues Philippini, Sabrina Evelin Martiniano, Júlio César dos Santos, Silvio Silvério da Silva and Anuj Kumar Chandel
15.1 Introduction
15.2 Beta-Glucan Structure and Properties
15.3 Microorganisms: Assets in Beta-Glucan Production
15.4 Strain Improvement Methods for Beta-Glucan Production
15.5 Fermentation: Methods and New Formulations
15.5.1 Carbon Sources
15.5.2 Nitrogen Sources
15.5.3 Micronutrients, Additives, and Vitamins
15.5.4 pH, Temperature, and Fermentation Time
15.5.5 Fermentation Methods
15.6 Beta-Glucan Recovery Methods
15.7 Potential Applications of Beta-Glucan
15.7.1 Food Applications
15.7.2 Chemical Applications
15.7.3 Pharmaceutical Applications
15.7.4 Utilization of Agroindustrial Byproducts as Carbon and Nitrogen Sources
15.7.5 Future Commercial Prospects
15.8 Conclusions
16 Extremophiles for Hydrolytic Enzymes Productions: Biodiversity and Potential Biotechnological Applications
Divjot Kour, Kusam Lata Rana, Tanvir Kaur, Bhanumati Singh, Vinay Singh Chauhan, Ashok Kumar, Ali A. Rastegari, Neelam Yadav, Ajar Nath Yadav,and Vijai Kumar Gupta
16.1 Introduction
16.2 Enumeration and Characterization of Extremophiles
16.3 Biodiversity and Abundance of Extremophiles
16.4 Diversity of Extremozymes and Their Biotechnological Applications
16.4.1 Amylase
16.4.2 Proteases
16.4.3 Pectinase
16.4.4 Cellulase
16.4.5 Xylanases
16.4.6 Lipases
16.4.7 L-Glutaminase
16.4.8 β-Galactosidase
16.4.9 Tannases
16.4.10 Aminopeptidases
16.4.11 Polysaccharide Lyases
16.4.12 Phytases
16.5 Conclusion and Future Scope
17 Recent Development in Ferulic Acid Esterase for Industrial Production
Surabhi Singh, Om Prakash Dwivedi, and Shashank Mishra
17.1 Introduction
17.2 Microbial Production of Ferulic Acid Esterase
17.3 Microbial Assay for FAE Production
17.4 Worldwide Demand and Production of FAE
17.5 Process Optimization for FAE Production
17.6 Recent Development and Genetic Engineering for the Enhancement of FAE Production
17.7 Conclusion
18 Research and Production of Second‐Generation Biofuels
H.L. Raghavendra, Shashank Mishra, Shivaleela P. Upashe, and Juliana F. Floriano
18.1 Introduction
18.1.1 Second-Generation Biofuels
18.1.2 Feedstocks for Biofuels
18.1.2.5 Energy Crops
18.1.3 Feedstocks for Biodiesel
18.1.4 Types of Second-Generation Biofuels
18.1.5 Research on Second-Generation Biofuels
18.1.6 Production of Second-Generation Biofuels
18.1.7 The Impact on the Environment During the Production of Second-Generation Biofuels
18.1.8 Conclusions
19 Research and Production of Third‐Generation Biofuels
Saurabh Singh, Arthur P.A. Pereira, and Jay Prakash Verma
19.1 Introduction
19.2 Cultivation of Algal Cells
19.3 Strain Selection
19.4 Types of Micro-Algae Used to Produce Third-Generation Biofuels
19.5 Biomass Preparation for Third-Generation Biofuel
19.6 Photobioreactors
19.6.1 Open Ponds
19.6.2 Vertical Column Photobioreactors
19.6.3 Flat-Plate Photobioreactors
19.6.4 Tubular Photobioreactors
19.6.5 Internally Illuminated Photobioreactors
19.7 Production of Biofuels from Algal Cultures
19.7.1 Biochemical Conversion
19.7.2 Thermochemical Conversion
19.7.3 Chemical Conversion
19.8 Factors Governing the Production of Third-Generation Biofuels
19.9 Advantages of Third-Generation Biofuel Production
19.10 Conclusions and Future Perspectives
20 Bioethanol Production from Fruit and Vegetable Wastes
Meganathan Bhuvaneswari and Nallusamy Sivakumar
20.1 Introduction
20.2 Importance of Biofuels
20.3 Bioethanol as a Promising Biofuel
20.4 Bioethanol from Wastes
20.5 General Mechanism of Production of Bioethanol
20.6 Ethanol Production Using Fruit Wastes
20.6.1 Bioethanol from Banana Wastes
20.6.2 Bioethanol from Citrus Fruit Wastes
20.6.3 Bioethanol from Pineapple Wastes
20.6.4 Bioethanol from Pomegranate
20.6.5 Bioethanol from Mango Wastes
20.6.6 Bioethanol from Jackfruit Wastes
20.6.7 Bioethanol from Date Palm Fruit Wastes
20.6.8 Pistachio-Wastes as Potential Raw Material
20.6.9 Bioethanol from Other Fruit Wastes
20.7 Bioethanol from Vegetable Wastes
20.8 Conclusion
21 Bioprocessing of Cassava Stem to Bioethanol Using Soaking in Aqueous Ammonia Pretreatment
Ashokan Anushya, Moorthi Swathika, Selvaraju Sivamani, and Nallusamy Sivakumar
21.1 Introduction
21.2 Characterization of Cassava Stem
21.3 SAA Pretreatment of Cassava Stem
21.3.1 Effect of Temperature
21.3.2 Effect of Ammonia Concentration
21.3.3 Effect of SLR
21.4 Ethanol Fermentation
21.5 Conclusion
22 Bioprospecting of Microbes for Biohydrogen Production: Current Status and Future Challenges
Sunil Kumar, Sushma Sharma, Sapna Thakur, Tanuja Mishra, Puneet Negi, Shashank Mishra, Abd El‐Latif Hesham, Ali A. Rastegari, Neelam Yadav, and Ajar Nath Yadav
22.1 Introduction
22.2 Biohydrogen Production Process
22.2.1 Photofermentation
22.2.2 Dark Fermentation
22.2.3 Biophotolysis
22.2.4 Microbial Electrolysis Cells
22.3 Molecular Aspects of Hydrogen Production
22.4 Biotechnological Tools Involved in the Process
22.5 Reactors for Biohydrogen Production
22.5.1 Tubular Reactor
22.5.2 Flat Panel Reactor
22.6 Scientific Advancements and Major Challenges in Biohydrogen Production Processes
22.7 Conclusions and Future ProspectsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200492 Bioprocessing for biomolecules production [texte imprimé] / Gustavo Molina, Editeur scientifique ; Vijai Kumar Gupta, Editeur scientifique ; Brahma N. Singh, Editeur scientifique ; Nicholas Gathergood, Editeur scientifique . - CHICHESTER : John Wiley & Sons, Ltd, 2020 . - 1 vol. (XXV-506 p.) : ill., couv. ill. en coul. ; 25 cm.
ISBN : 978-1-119-43432-0
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
2.1 (BIOTECHNOLOGIE) [Classement Massy]
RAMEAU
Biotechnologie ; Industries agroalimentaires ; Industrie pharmaceutique ; Enzymes ; Biocarburants ; Acides organiques ; Polymères ; Probiotiques ; Biomolécules ; Bioéthanol ; Fruits ; Légumes ; Déchets ; Microalgues -- Biotechnologie ; Colorants dans les aliments ; Aromatisants ; Fermentation ; Polysaccharides ; Acides gras insaturés ; Microorganismes -- Biotechnologie ; Microorganismes d'intérêt industriel ; Manioc -- Applications industrielles ; Hydrogène (combustible)
Thésaurus Agro-alimentaire
AGENT DE SURFACERésumé : This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale.
Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and biofuel industries; research and production of microbial PUFAs; organic acids and their potential for industry; second and third generation biofuels; the fermentative production of beta-glucan; and extremophiles for hydrolytic enzymes productions. The book also looks at bioethanol production from fruit and vegetable wastes; bioprocessing of cassava stem to bioethanol using soaking in aqueous ammonia pretreatment; bioprospecting of microbes for bio-hydrogen production; and more.Type de document : Livre Table des matières : Part I : General Overview of Biotechnology for Industrial Segments: An Industrial Approach
1 An Overview of Biotechnological Processes in the Food Industry
Bianca M.P. Silveira, Mayara C.S. Barcelos, Kele A.C. Vespermann, Franciele M. Pelissari, and Gustavo Molina
1.1 Introduction
1.2 Biotechnological Process Applied to Food Products
1.2.1 Organic Acids
1.2.2 Flavors
1.2.3 Polysaccharides
1.2.4 Amino Acids
1.2.5 Enzymes
1.2.6 Surfactants
1.2.7 Pigments
1.3 Genetically Modified Organisms (GMO)
1.4 Future Perspectives of Biotechnological Processes in the Food Industry
1.5 Concluding Remarks and Perspectives
2 Status of Biotechnological Processes in the Pharmaceutical Industry
Natalia Videira, Robson Tramontina, Victoria Ramos Sodré, and Fabiano Jares Contesini
2.1 Introduction
2.2 Main Biotechnological Products in the Pharmaceutical Industry
2.2.1 Antibiotics in the Pharmaceutical Industry
2.2.2 Enzymes in the Pharmaceutical Industry
2.2.3 Antibodies in the Pharmaceutical Industry
2.3 Prospects for Area Development
2.3.1 Patent Generation
2.3.2 Perspectives for Biotechnology in the Pharmaceutical Sector
2.4 Conclusion
3 Current Status of Biotechnological Processes in the Biofuel Industries
Gustavo Pagotto Borin, Rafael Ferraz Alves,and Antônio Djalma Nunes Ferraz Júnior
3.1 Introduction
3.2 Biofuels and an Overview of the Industrial Processes
3.2.1 Bioethanol
3.2.2 Biodiesel
3.2.3 Biobutanol
3.2.4 Biogas
3.2.5 Microalgal Biomass for Biofuels Production
3.3 Conclusion
Part II : Biotechnological Research and Production of Food Ingredients
4 Research, Development, and Production of Microalgal and Microbial Biocolorants
Laurent Dufossé
4.1 Introduction
4.2 Carotenoids
4.2.1 Lutein and Zeaxanthin
4.2.2 Aryl Carotenoids (Orange Colors and Highly Active Antioxidants) are Specific to Some Microorganisms
4.2.3 C50 Carotenoids (Sarcinaxanthin, Decaprenoxanthin)
4.2.4 Techniques for the Production of Novel Carotenoids with Improved Color Strength/Stability/Antioxidant Properties
4.3 Azaphilones
4.3.1 Toward Mycotoxin-Free Monascus Red
4.3.2 Monascus-Like Pigments from Nontoxigenic Fungal Strains
4.4 Anthraquinones
4.4.1 Fungal Natural Red
4.4.2 Other Fungal Anthraquinones
4.5 Phycobiliproteins
5 Prospective Research and Current Technologies for Bioflavor Production
Marina Gabriel Pessôa, Bruno Nicolau Paulino, Gustavo Molina, and Glaucia Maria Pastore
5.1 Introduction
5.2 Microbial Production of Bioflavors
5.2.1 Biotransformation of Terpenes
5.2.2 De Novo Synthesis
5.3 Enzymatic Production of Bioflavors
5.4 Conclusion
6 Research and Production of Biosurfactants for the Food Industry
Eduardo J. Gudiña Lígia and R. Rodrigues
6.1 Introduction
6.2 Biosurfactants as Food Additives
6.3 Biosurfactants as Powerful Antimicrobial and Anti-Adhesive Weapons for the Food Industry
6.4 Potential Role of Biosurfactants in New Nano-Solutions for the Food Industry
6.5 Conclusions and Future Perspectives
7 Fermentative Production of Microbial Exopolysaccharides
Jochen Schmid and Volker Sieber
7.1 Introduction
7.2 Cultivation Media and Renewable Resources
7.3 Bioreactor Geometries and Design
7.4 Fermentation Strategies for Microbial Exopolysaccharide Production
7.5 Approaches to Reduce Fermentation Broth Viscosity
7.6 Polymer Byproducts and Purity
7.7 Downstream Processing of Microbial Exopolysaccharides
7.7.1 Removal of Cell Biomass
7.7.2 Precipitation of the Polysaccharides
7.7.3 Dewatering/Drying of the Polysaccharides
7.8 Conclusions
8 Research and Production of Microbial Polyunsaturated Fatty Acids
Gwendoline Christophe, Pierre Fontanille, and Christian Larroche
8.1 Introduction
8.2 Lipids Used for Food Supplement
8.2.1 PUFAs: Omega-3 and Omega-6 Families
8.2.2 Role of PUFAs in Health
8.3 Microbial Lipids
8.3.1 Biosynthesis in Oleaginous Microorganisms
8.3.2 Microorganisms Involved in PUFAs Production
8.4 Production Strategies
8.4.1 Culture Conditions
8.5 Process Strategies
8.5.1 Modes of Culture
8.5.2 Substrates
8.5.3 Metabolic Engineering
8.6 Conclusions
9 Research and Production of Organic Acids and Industrial Potential
Sandeep Kumar Panda, Lopamudra Sahu, Sunil Kumar Behera, and Ramesh Chandra Ray
9.1 Introduction: History and Current Trends
9.2 Current and Future Markets for Organic Acids
9.3 Types of Organic Acids
9.3.1 Citric Acid
9.3.2 Acetic Acid
9.3.3 Propionic Acid (PA)
9.3.4 Succinic Acid
9.3.5 Lactic Acid
9.3.6 Other Organic Acids
9.4 Metabolic/Genetic Engineering: Trends in Organic Acid Technology
9.5 Research Gaps and Techno-Economic Feasibility
9.6 Conclusion
10 Research and Production of Microbial Polymers for Food Industry
Sinem Selvin Selvi, Edina Eminagic, Muhammed Yusuf Kandur, Emrah Ozcan, Ceyda Kasavi, and Ebru Toksoy Oner
10.1 Introduction
10.1.1 Biosynthesis of Microbial Polymers
10.2 Levan
10.2.1 General Properties of Levan
10.2.2 Production Processes for Levan
10.2.3 Food Applications of Levan
10.3 Pullulan
10.3.1 General Properties of Pullulan
10.3.2 Production Processes of Pullulan
10.3.3 Food Applications of Pullulan
10.4 Alginate
10.4.1 General Properties of Alginate
10.4.2 Production Processes for Alginate
10.4.3 Food Applications of Alginate
10.5 Curdlan
10.5.1 General Properties of Curdlan
10.5.2 Production Processes for Curdlan
10.5.3 Food Applications of Curdlan
10.6 Gellan Gum
10.6.1 General Properties of Gellan Gum
10.6.2 Production Processes for Gellan Gum
10.6.3 Food Applications of Gellan Gum
10.7 Polyhydroxyalkanoates (PHAs)
10.7.1 General Properties of PHAs
10.7.2 Food Applications of PHAs
10.8 Scleroglucan
10.8.1 General Properties of Scleroglucan
10.8.2 Production Processes for Scleroglucan
10.8.3 Food Applications of Scleroglucans
10.9 Xanthan Gum
10.9.1 General Properties of Xanthan Gum
10.9.2 Production Processes of Xanthan Gum
10.9.3 Food Applications of Xanthan Gum
10.10 Dextran
10.10.1 General Properties of Dextran
10.10.2 Production Processes of Dextran
10.10.3 Food Applications of Dextran
10.11 Conclusions
11 Research and Production of Microbial Functional Sugars and Their Potential for Industry
Helen Treichel, Simone Maria Golunski, Aline Frumi Camargo, Thamarys Scapini, Tatiani Andressa Modkovski, Bruno Venturin, Eduarda Roberta Bordin, Vanusa Rossetto,and Altemir José Mossi
11.1 Introduction
11.2 Bioactive Compounds
11.2.1 Probiotics
11.2.2 Prebiotics
11.3 Production Technology for Probiotic Strains
11.4 Stabilization Technology for Probiotic Strains
11.4.1 Microencapsulation
11.4.2 Spray Drying
11.4.3 Freeze Drying
11.4.4 Fluidized Bed and Vacuum Drying
11.4.5 Other Technologies
11.5 Study of Scale-Up Process: Advances, Difficulties, and Limitations Achieved
11.6 Potential Development of the Area and Future Prospects
11.7 Conclusion
12 Research and Production of Ingredients Using Unconventional Raw Materials as Alternative Substrates
Susana Rodríguez‐Couto
12.1 Introduction
12.2 Solid-State Fermentation (SSF)
12.3 Production of Food Ingredients from Unconventional Raw Materials by SSF
12.3.1 Organic Acids
12.3.2 Phenolic Compounds
12.3.3 Flavor and Aroma Compounds
12.3.4 Pigments
12.4 Outlook
Part III : Biotechnological Research and Production of Biomolecules
13 Genetic Engineering as a Driver for Biotechnological Developments and Cloning Tools to Improve Industrial Microorganisms
Cíntia Lacerda Ramos, Leonardo de Figueiredo Vilela, and Rosane Freitas Schwan
13.1 Introduction
13.2 Microorganisms and Metabolites of Industrial Interest
13.2.1 Primary Metabolites
13.2.2 Secondary Metabolites
13.2.3 Microbial Enzymes
13.3 The Culture-Independent Method for Biotechnological Developments
13.4 Tools and Methodologies Applied to GMOs Generation
13.5 Conclusion
14 Advances in Biofuel Production by Strain Development in Yeast from Lignocellulosic Biomass
Aravind Madhavan, Raveendran Sindhu, K.B. Arun, Ashok Pandey, Parameswaran Binod, and Edgard Gnansounou
14.1 Introduction
14.2 Improvement of Ethanol Tolerance in Saccharomyces cerevisiae
14.3 Engineering of Substrate Utilization in Saccharomyces cerevisiae
14.4 Engineering Tolerance Against Inhibitors, Temperature, and Solvents
14.5 Future Perspectives and Conclusions
15 Fermentative Production of Beta‐Glucan: Properties and Potential Applications
Rafael Rodrigues Philippini, Sabrina Evelin Martiniano, Júlio César dos Santos, Silvio Silvério da Silva and Anuj Kumar Chandel
15.1 Introduction
15.2 Beta-Glucan Structure and Properties
15.3 Microorganisms: Assets in Beta-Glucan Production
15.4 Strain Improvement Methods for Beta-Glucan Production
15.5 Fermentation: Methods and New Formulations
15.5.1 Carbon Sources
15.5.2 Nitrogen Sources
15.5.3 Micronutrients, Additives, and Vitamins
15.5.4 pH, Temperature, and Fermentation Time
15.5.5 Fermentation Methods
15.6 Beta-Glucan Recovery Methods
15.7 Potential Applications of Beta-Glucan
15.7.1 Food Applications
15.7.2 Chemical Applications
15.7.3 Pharmaceutical Applications
15.7.4 Utilization of Agroindustrial Byproducts as Carbon and Nitrogen Sources
15.7.5 Future Commercial Prospects
15.8 Conclusions
16 Extremophiles for Hydrolytic Enzymes Productions: Biodiversity and Potential Biotechnological Applications
Divjot Kour, Kusam Lata Rana, Tanvir Kaur, Bhanumati Singh, Vinay Singh Chauhan, Ashok Kumar, Ali A. Rastegari, Neelam Yadav, Ajar Nath Yadav,and Vijai Kumar Gupta
16.1 Introduction
16.2 Enumeration and Characterization of Extremophiles
16.3 Biodiversity and Abundance of Extremophiles
16.4 Diversity of Extremozymes and Their Biotechnological Applications
16.4.1 Amylase
16.4.2 Proteases
16.4.3 Pectinase
16.4.4 Cellulase
16.4.5 Xylanases
16.4.6 Lipases
16.4.7 L-Glutaminase
16.4.8 β-Galactosidase
16.4.9 Tannases
16.4.10 Aminopeptidases
16.4.11 Polysaccharide Lyases
16.4.12 Phytases
16.5 Conclusion and Future Scope
17 Recent Development in Ferulic Acid Esterase for Industrial Production
Surabhi Singh, Om Prakash Dwivedi, and Shashank Mishra
17.1 Introduction
17.2 Microbial Production of Ferulic Acid Esterase
17.3 Microbial Assay for FAE Production
17.4 Worldwide Demand and Production of FAE
17.5 Process Optimization for FAE Production
17.6 Recent Development and Genetic Engineering for the Enhancement of FAE Production
17.7 Conclusion
18 Research and Production of Second‐Generation Biofuels
H.L. Raghavendra, Shashank Mishra, Shivaleela P. Upashe, and Juliana F. Floriano
18.1 Introduction
18.1.1 Second-Generation Biofuels
18.1.2 Feedstocks for Biofuels
18.1.2.5 Energy Crops
18.1.3 Feedstocks for Biodiesel
18.1.4 Types of Second-Generation Biofuels
18.1.5 Research on Second-Generation Biofuels
18.1.6 Production of Second-Generation Biofuels
18.1.7 The Impact on the Environment During the Production of Second-Generation Biofuels
18.1.8 Conclusions
19 Research and Production of Third‐Generation Biofuels
Saurabh Singh, Arthur P.A. Pereira, and Jay Prakash Verma
19.1 Introduction
19.2 Cultivation of Algal Cells
19.3 Strain Selection
19.4 Types of Micro-Algae Used to Produce Third-Generation Biofuels
19.5 Biomass Preparation for Third-Generation Biofuel
19.6 Photobioreactors
19.6.1 Open Ponds
19.6.2 Vertical Column Photobioreactors
19.6.3 Flat-Plate Photobioreactors
19.6.4 Tubular Photobioreactors
19.6.5 Internally Illuminated Photobioreactors
19.7 Production of Biofuels from Algal Cultures
19.7.1 Biochemical Conversion
19.7.2 Thermochemical Conversion
19.7.3 Chemical Conversion
19.8 Factors Governing the Production of Third-Generation Biofuels
19.9 Advantages of Third-Generation Biofuel Production
19.10 Conclusions and Future Perspectives
20 Bioethanol Production from Fruit and Vegetable Wastes
Meganathan Bhuvaneswari and Nallusamy Sivakumar
20.1 Introduction
20.2 Importance of Biofuels
20.3 Bioethanol as a Promising Biofuel
20.4 Bioethanol from Wastes
20.5 General Mechanism of Production of Bioethanol
20.6 Ethanol Production Using Fruit Wastes
20.6.1 Bioethanol from Banana Wastes
20.6.2 Bioethanol from Citrus Fruit Wastes
20.6.3 Bioethanol from Pineapple Wastes
20.6.4 Bioethanol from Pomegranate
20.6.5 Bioethanol from Mango Wastes
20.6.6 Bioethanol from Jackfruit Wastes
20.6.7 Bioethanol from Date Palm Fruit Wastes
20.6.8 Pistachio-Wastes as Potential Raw Material
20.6.9 Bioethanol from Other Fruit Wastes
20.7 Bioethanol from Vegetable Wastes
20.8 Conclusion
21 Bioprocessing of Cassava Stem to Bioethanol Using Soaking in Aqueous Ammonia Pretreatment
Ashokan Anushya, Moorthi Swathika, Selvaraju Sivamani, and Nallusamy Sivakumar
21.1 Introduction
21.2 Characterization of Cassava Stem
21.3 SAA Pretreatment of Cassava Stem
21.3.1 Effect of Temperature
21.3.2 Effect of Ammonia Concentration
21.3.3 Effect of SLR
21.4 Ethanol Fermentation
21.5 Conclusion
22 Bioprospecting of Microbes for Biohydrogen Production: Current Status and Future Challenges
Sunil Kumar, Sushma Sharma, Sapna Thakur, Tanuja Mishra, Puneet Negi, Shashank Mishra, Abd El‐Latif Hesham, Ali A. Rastegari, Neelam Yadav, and Ajar Nath Yadav
22.1 Introduction
22.2 Biohydrogen Production Process
22.2.1 Photofermentation
22.2.2 Dark Fermentation
22.2.3 Biophotolysis
22.2.4 Microbial Electrolysis Cells
22.3 Molecular Aspects of Hydrogen Production
22.4 Biotechnological Tools Involved in the Process
22.5 Reactors for Biohydrogen Production
22.5.1 Tubular Reactor
22.5.2 Flat Panel Reactor
22.6 Scientific Advancements and Major Challenges in Biohydrogen Production Processes
22.7 Conclusions and Future ProspectsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200492 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque MICROBIOLOGIE-BIOTECHNOLOGIE MOL 2.1 Papier 33004001027518 Empruntable
Titre : Chemical and functional properties of food components Type de document : texte imprimé Auteurs : Zdzisław E. Sikorski, Editeur scientifique Mention d'édition : 3rd ed. Editeur : Boca Raton : CRC Press Année de publication : 2019 Collection : Chemical and functional properties of food components series Importance : 1 vol. (532 p.) Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-0-367-39006-8 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : RAMEAU
Aliments -- Composition ; Mutation (biologie) ; Aliments -- Activité de l'eau ; Aliments -- Additifs ; Minéraux ; Glucides ; Lipides ; Protéines ; Rhéologie ; Colorants dans les aliments ; Aliments -- Mesures de sécurité ; Enfants -- Alimentation ; Prébiotiques ; Probiotiques ; Nutrition ; Aliments -- Qualité ; Aliments -- Aspect médical ; Allergie alimentaire ; Aromatisants ; Système nerveux central ; Appareil cardiovasculaire -- Maladies -- Prévention ; Eau en bouteille ; Cancer -- Aspect nutritionnel
Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]Résumé : Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and biochemistry behind food components and their behavior in the face of various stressors aids in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, and the best use of food raw materials.
Chemical and Functional Properties of Foods, Third Edition draws from the personal research and teaching experience of experts from universities and research institutions around the world. Beginning with an examination of food components both natural and added, this volume, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality.
New in the third edition—
The rheological behavior and the interactions among different food constituents
The interactions of food components in storage and processing and their effects on product quality
The safety and biological aspects of foods
Discussions of allergenic activity, pre- and probiotics, children’s nutrition, and the effect of food on mood and health
The biological effects of food components on human health and chronic disease
Complete revisions of nearly every chapter with references to the most current publications
Emphasizing the role of the chemical properties of different foods and the reactions that take place during processing and storage, Chemical and Functional Properties of Foods, Third Edition reviews the current knowledge of the resulting effect on the sensory, nutritional, and safety aspects of food quality.Type de document : Livre Table des matières : Chapter 1 Food Components and Quality - Zdzisław E. Sikorski and Barbara Piotrowska
Chapter 2 Chemical Composition and Structure of Foods - Krystyna Palka
Chapter 3 Water and Food Quality - Emilia Barbara Cybulska and Peter Edward Doe
Chapter 4 Mineral Components - Michał Nabrzyski
Chapter 5 Saccharides - Piotr Tomasik
Chapter 6 The Role of Proteins in Food - Zdzisław E. Sikorski
Chapter 7 Lipids and Food Quality - Andrzej Stołyhwo
Chapter 8 Rheological Properties of Food Systems - Anna Pruska-Kędzior and Zenon Kędzior
Chapter 9 Food Colorants - Jadwiga Wilska-Jeszka
Chapter 10 Food Allergens - Barbara Wróblewska
Chapter 11 Flavor Compounds in Foods - Bonnie Sun-Pan, Jen-Min Kuo, and Chung-May Wu
Chapter 12 Interactions of Food Components - Zdzisław E. Sikorski and Norman F. Haard
Chapter 13 Main Food Additives - Adriaan Ruiter and Alphons G.J. Voragen
Chapter 14 Food Safety - Julie Miller Jones
Chapter 15 Prebiotics - Bob Rastall
Chapter 16 Probiotics in Food - Maria Bielecka
Chapter 17 Mood Food - Maria H. Borawska
Chapter 18 Food Components in the Protection of the Cardiovascular System - Piotr Siondalski and Wiesława Łysiak-Szydłowska
Chapter 19 Mutagenic, Carcinogenic, and Chemopreventive Compounds in Foods - Agnieszka Bartoszek
Chapter 20 The Role of Food Components in Children’s Nutrition - Grażyna Sikorska-Wiśniewska and Małgorzata SzumeraPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=201010 Chemical and functional properties of food components [texte imprimé] / Zdzisław E. Sikorski, Editeur scientifique . - 3rd ed. . - Boca Raton : CRC Press, 2019 . - 1 vol. (532 p.) : ill. ; 24 cm. - (Chemical and functional properties of food components series) .
ISBN : 978-0-367-39006-8
Bibliogr. Index
Langues : Anglais (eng)
Catégories : RAMEAU
Aliments -- Composition ; Mutation (biologie) ; Aliments -- Activité de l'eau ; Aliments -- Additifs ; Minéraux ; Glucides ; Lipides ; Protéines ; Rhéologie ; Colorants dans les aliments ; Aliments -- Mesures de sécurité ; Enfants -- Alimentation ; Prébiotiques ; Probiotiques ; Nutrition ; Aliments -- Qualité ; Aliments -- Aspect médical ; Allergie alimentaire ; Aromatisants ; Système nerveux central ; Appareil cardiovasculaire -- Maladies -- Prévention ; Eau en bouteille ; Cancer -- Aspect nutritionnel
Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]Résumé : Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and biochemistry behind food components and their behavior in the face of various stressors aids in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, and the best use of food raw materials.
Chemical and Functional Properties of Foods, Third Edition draws from the personal research and teaching experience of experts from universities and research institutions around the world. Beginning with an examination of food components both natural and added, this volume, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality.
New in the third edition—
The rheological behavior and the interactions among different food constituents
The interactions of food components in storage and processing and their effects on product quality
The safety and biological aspects of foods
Discussions of allergenic activity, pre- and probiotics, children’s nutrition, and the effect of food on mood and health
The biological effects of food components on human health and chronic disease
Complete revisions of nearly every chapter with references to the most current publications
Emphasizing the role of the chemical properties of different foods and the reactions that take place during processing and storage, Chemical and Functional Properties of Foods, Third Edition reviews the current knowledge of the resulting effect on the sensory, nutritional, and safety aspects of food quality.Type de document : Livre Table des matières : Chapter 1 Food Components and Quality - Zdzisław E. Sikorski and Barbara Piotrowska
Chapter 2 Chemical Composition and Structure of Foods - Krystyna Palka
Chapter 3 Water and Food Quality - Emilia Barbara Cybulska and Peter Edward Doe
Chapter 4 Mineral Components - Michał Nabrzyski
Chapter 5 Saccharides - Piotr Tomasik
Chapter 6 The Role of Proteins in Food - Zdzisław E. Sikorski
Chapter 7 Lipids and Food Quality - Andrzej Stołyhwo
Chapter 8 Rheological Properties of Food Systems - Anna Pruska-Kędzior and Zenon Kędzior
Chapter 9 Food Colorants - Jadwiga Wilska-Jeszka
Chapter 10 Food Allergens - Barbara Wróblewska
Chapter 11 Flavor Compounds in Foods - Bonnie Sun-Pan, Jen-Min Kuo, and Chung-May Wu
Chapter 12 Interactions of Food Components - Zdzisław E. Sikorski and Norman F. Haard
Chapter 13 Main Food Additives - Adriaan Ruiter and Alphons G.J. Voragen
Chapter 14 Food Safety - Julie Miller Jones
Chapter 15 Prebiotics - Bob Rastall
Chapter 16 Probiotics in Food - Maria Bielecka
Chapter 17 Mood Food - Maria H. Borawska
Chapter 18 Food Components in the Protection of the Cardiovascular System - Piotr Siondalski and Wiesława Łysiak-Szydłowska
Chapter 19 Mutagenic, Carcinogenic, and Chemopreventive Compounds in Foods - Agnieszka Bartoszek
Chapter 20 The Role of Food Components in Children’s Nutrition - Grażyna Sikorska-Wiśniewska and Małgorzata SzumeraPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=201010 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE SIK 4.4 Papier 33004001027872 Empruntable
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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