Handbook of Food Science and Technology 3

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.

Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Romain Jeantet is Deputy Director at the STLO joint research unit INRA-Agrocampus Ouest, as well as Professor at Agrocampus Ouest in Rennes, France. His research focuses on food engineering with a special interest in dairy products. Thomas Croguennec is Professor at Agrocampus Ouest in Rennes, France as well as a Research Scientist at STLO, with research focused on physical chemistry and dairy technology. Pierre Schuck is a research engineer and Partnership Officer at STLO INRA in Rennes, France. He has extensive experience in the dairy industries and his research has largely focused on concentration and drying. Gérard Brulé was Professor Emeritus at Agrocampus Ouest in Rennes, France before he retired in 2010.

Autorentext
Romain Jeantet is Deputy Director at the STLO joint research unit INRA-Agrocampus Ouest, as well as Professor at Agrocampus Ouest in Rennes, France. His research focuses on food engineering with a special interest in dairy products. Thomas Croguennec is Professor at Agrocampus Ouest in Rennes, France as well as a Research Scientist at STLO, with research focused on physical chemistry and dairy technology. Pierre Schuck is a research engineer and Partnership Officer at STLO INRA in Rennes, France. He has extensive experience in the dairy industries and his research has largely focused on concentration and drying. Gérard Brulé was Professor Emeritus at Agrocampus Ouest in Rennes, France before he retired in 2010.

Zusammenfassung
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.

Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Inhalt

Introduction xi
Gérard Brulé

Part 1 Food from Animal Sources 1

**Chapter 1 From Milk to Dairy Products 3
Thomas Croguennec, Romain Jeantet and Pierre Schuck

1.1 The biochemistry and physical chemistry of milk 3

1.1.1 Milk fat 4

1.1.2 Carbohydrates 8

1.1.3 Proteins 10

1.1.4 Milk minerals 15

1.2 Biological and physicochemical aspects of milk processing 17

1.2.1 The stability of fat globules 17

1.2.2 Protein stability 19

1.3 Dairy product technology 25

1.3.1 Liquid milk 25

1.3.2 Fermented milk products 29

1.3.3 Milk powder 32

1.3.4 Cheese 39

1.3.5 Cream and butter 58

**Chapter 2 From Muscle to Meat and Meat Products 65
Catherine Guérin

2.1 The biochemistry of muscle (land animals and fish) 65

2.1.1 The structure and composition of meat and fish muscle 66

2.1.2 Muscle structure 73

2.1.3 Proteins 78

2.1.4 Carbohydrates 88

2.1.5 Vitamins and minerals 88

2.2 Biological and physicochemical changes in muscle 89

2.2.1 Muscle contraction 89

2.2.2 Changes in muscle after death 91

2.3 Meat and fish processing technology 102

2.3.1 Meat processing technology 102

2.3.2 Fish processing technology 109

**Chapter 3 From Eggs to Egg Products 115
Marc Anton, Valérie Lechevalier and Françoise Nau

3.1 Chicken egg raw material in the egg industry 117

3.1.1 Structure and composition 117

3.1.2 Biochemical and physicochemical properties of the protein and lipid fractions of egg 120

3.2 Physicochemical properties of the different egg fractions 125

3.2.1 Interfacial properties 125

3.2.2 Gelling properties 131

3.3 The egg industry: technology and products 136

3.3.1 Decontamination of shells 138

3.3.2 Breaking and separation of the egg white and yolk 138

3.3.3 Primary processing of egg products decontamination and stabilization 139

3.3.4 Secondary processing of egg products 142

3.3.5 Egg extracts 143

Part 2 Food from Plant Sources 145

**Chapter 4 From Wheat to Bread and Pasta 147
Hubert Chiron and Philippe Roussel

4.1 Biochemistry and physical chemistry of wheat 150

4.1.1 Overall composition 150

4.1.2 Structure and properties of the constituents 154

4.2 Biological and physicochemical factors of wheat processing 163

4.2.1 Development of texture 164

4.2.2 Development of color and flavor 170

4.3 The technology of milling, bread making and pasta making 172

4.3.1 Processing of wheat into flour and semolina 172

4.3.2 Bread making 180

4.3.3 Pasta making 195

**Chapter 5 From Barley to Beer 205
Romain Jeantet and Ludivine Perrocheau

5.1 Biochemistry and structure of barley and malt 205

5.1.1 Morphology of barley grain 206

5.1.2 Biochemical composition of barley 207

5.1.3 Composition and structure of starch and protein 208

5.1.4 Effect of malting 209

5.2 Biological and physicochemical factors of processing 213

5.2.1 Enzymatic degradation of starch and protein 214

5.2.2 Fermentability of the wort 220

5.3 Brewing technology 221

5.3.1 Stages of malting 221

5.3.2 Stages of beer production 224

**Chapter 6 From Fruit to Fruit Juice and Fermented Products 231
Alain Baron, Mohammad Turk and Jean-Michel Le Quéré

6.1 Fruit development 231

6.1.1 Stages of development 231

6.1.2 Fruit ripening 233

6.2 Biochemistry of fruit juice 237

6.2.1 Pectins 238

6.2.2 Pectinolytic enzymes 241 6.2.3 Bitter and astringent compound...