Index page for: Ingredient Interactions: Effects on Food Quality, Second Edition

Table of Contents Interactions of Ingredients in Food Systems: AnIntroduction, Arun KilaraMicroscopy: A Tool to Study Ingredient Interactionsin Foods, Kathy GrovesProbing Ingredient Functionalities in Food SystemsUsing Rheological Methods, Sumana ChakrabartiInteraction of Water with Food Components, Martine Le Meste, Gaelle Roudaut, Dominique Champion,Genevieve Blond, and Denise SimatosStarch Selection and Interaction in Foods, John J. MitoloIngredient Interactions: Sweeteners, Scott HelstadProtein Interactions in Muscle Foods, Rodrigo Tart? and Curtis M. AmundsonProtein-Protein Interactions in Food, Milena CorredigInteraction of Proteins with Selected SmallMolecules, Nazlin K. HowellIngredient Interactions: Phospholipid-ProteinInteractions in Food Systems, Yoshinori Mine and Marc AntonMacromolecular Interactions in Enzyme Applicationsfor Food Products, Hans Peter Heldt-HansenInteractions of Emulsifiers with Other Componentsin Foods, Merete Faergemand and Niels KrogIngredient Interactions Affecting Texture andMicrostructure of Confectionery Chocolate, Tarek S. Awad and Alejandro G. MarangoniInteractions of Flavor Components in Foods, Martin Preininger