MACROMOLECULAR INTERACTIONS IN FOOD TECHNOLOGY

Discusses structure-property relationships of macromolecules in foods. Reviews the identification of gelation and aggregation in food systems. Addresses the interactions of biopolymers in emulsion systems. Covers the uses of chemical and enzymatic modifications of food proteins. Examines macromolecular interactions in film formation.

"One of the first characteristics of food is texture and the second is flavor . . . Texture depends on the presence, in food, of macromolecules--especially proteins and polysaccharides. . . . The texture and structure of food are determined mainly by two classes of macromolecular compounds, namely: proteins and polysaccharides. Some complex aspects, such as compatibility and co-solubility determine the physico-chemical, rheological and finally the structure of all food systems. . . . This book is a valuable source of new data and information on the complex subject of macromolecular interactions occurring in the large diversity of food. The results presented are based on the latest advances and findings of the physico-chemical theories and methods. Such studies become more and more important for the technological developments and for improving the quality of foods. Most of the papers are completed with rich up-to-date references lists."--Cellulose Chemistry and Technology