Handbook of Food Science and Technology 3

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.

• Introduction xiGérard BruléPart 1 Food from Animal Sources 1Chapter 1 From Milk to Dairy Products 3Thomas Croguennec, Romain Jeantet and Pierre Schuck1.1 The biochemistry and physical chemistry of milk 31.1.1 Milk fat 41.1.2 Carbohydrates 81.1.3 Proteins 101.1.4 Milk minerals 151.2 Biological and physicochemical aspects of milk processing 171.2.1 The stability of fat globules 171.2.2 Protein stability 191.3 Dairy product technology 251.3.1 Liquid milk 251.3.2 Fermented milk products 291.3.3 Milk powder 321.3.4 Cheese 391.3.5 Cream and butter 58Chapter 2 From Muscle to Meat and Meat Products 65Catherine Guérin2.1 The biochemistry of muscle (land animals and fish) 652.1.1 The structure and composition of meat and fish muscle 662.1.2 Muscle structure 732.1.3 Proteins 782.1.4 Carbohydrates 882.1.5 Vitamins and minerals 882.2 Biological and physicochemical changes in muscle 892.2.1 Muscle contraction 892.2.2 Changes in muscle after death 912.3 Meat and fish processing technology 1022.3.1 Meat processing technology 1022.3.2 Fish processing technology 109Chapter 3 From Eggs to Egg Products 115Marc Anton, Valérie Lechevalier and Françoise Nau3.1 Chicken egg – raw material in the egg industry 1173.1.1 Structure and composition 1173.1.2 Biochemical and physicochemical properties of the protein and lipid fractions of egg 1203.2 Physicochemical properties of the different egg fractions 1253.2.1 Interfacial properties 1253.2.2 Gelling properties 1313.3 The egg industry: technology and products 1363.3.1 Decontamination of shells 1383.3.2 Breaking and separation of the egg white and yolk 1383.3.3 Primary processing of egg products – decontamination and stabilization 1393.3.4 Secondary processing of egg products 1423.3.5 Egg extracts 143Part 2 Food from Plant Sources 145Chapter 4 From Wheat to Bread and Pasta 147Hubert Chiron and Philippe Roussel4.1 Biochemistry and physical chemistry of wheat 1504.1.1 Overall composition 1504.1.2 Structure and properties of the constituents 1544.2 Biological and physicochemical factors of wheat processing 1634.2.1 Development of texture 1644.2.2 Development of color and flavor 1704.3 The technology of milling, bread making and pasta making 1724.3.1 Processing of wheat into flour and semolina 1724.3.2 Bread making 1804.3.3 Pasta making 195Chapter 5 From Barley to Beer 205Romain Jeantet and Ludivine Perrocheau5.1 Biochemistry and structure of barley and malt 2055.1.1 Morphology of barley grain 2065.1.2 Biochemical composition of barley 2075.1.3 Composition and structure of starch and protein 2085.1.4 Effect of malting 2095.2 Biological and physicochemical factors of processing 2135.2.1 Enzymatic degradation of starch and protein 2145.2.2 Fermentability of the wort 2205.3 Brewing technology 2215.3.1 Stages of malting 2215.3.2 Stages of beer production 224Chapter 6 From Fruit to Fruit Juice and Fermented Products 231Alain Baron, Mohammad Turk and Jean-Michel Le Quéré6.1 Fruit development 2316.1.1 Stages of development 2316.1.2 Fruit ripening 2336.2 Biochemistry of fruit juice 2376.2.1 Pectins 2386.2.2 Pectinolytic enzymes 2416.2.3 Bitter and astringent compounds 2456.3 Fruit juice processing 2496.3.1 Preparation of fruit 2496.3.2 Pre-treatment 2506.3.3 Pressing 2506.3.4 Treatment of fruit juice 2536.3.5 Pasteurization, high-pressure treatment, pulsed electric fields and concentration 2626.4 Cider 2646.4.1 French cider 2646.4.2 Fermentation process 2656.4.3 Action of microorganisms 2676.4.4 Fermentation and post-fermentation 271Chapter 7 From Grape to Wine 275Thomas Croguennec7.1 Raw materials 2767.1.1 Grape variety 2767.1.2 Composition of grapes 2767.2 Winemaking techniques 2807.2.1 State of the harvest and adjustments 2817.2.2 Physicochemical processes involved in winemaking 2827.2.3 Biological processes involved in winemaking: fermentation 2857.3 Stabilization and maturation of wine 2897.3.1 Biological stabilization 2897.3.2 Physicochemical stabilization 2907.3.3 Maturation of wine 2917.4 Specific technology 2927.4.1 Sparkling wines (traditional method) 2927.4.2 Sweet wines 293Chapter 8 From Fruit and Vegetables to Fresh-Cut Products 297Florence Charles and Patrick Varoquaux8.1 Respiratory activity of plants 2988.1.1 Measurement and modeling of respiratory activity 2998.1.2 Control of respiratory activity 3018.2 Enzymatic browning 3028.2.1 Mechanism and evaluation 3028.2.2 Prevention of enzymatic browning 3038.3 Unit operations in the production of fresh-cut products: main scientific and technical challenges 3048.3.1 Raw materials: selection of varieties and cultivation methods 3068.3.2 Raw material quality control: grading 3078.3.3 Trimming and mixing 3078.3.4 Cutting 3088.3.5 Washing and disinfection 3098.3.6 Draining and drying 3128.3.7 Weighing 3138.3.8 Bagging 3138.4 Modified atmosphere packaging 3148.4.1 Diffusion of gases through packaging 3158.4.2 Change in gas content in modified atmosphere packaging 3178.5 Conclusion 319Part 3 Food Ingredients 321Chapter 9 Functional Properties of Ingredients 323Gérard Brulé and Thomas Croguennec9.1 Interactions with water: hydration and thickening properties 3249.1.1 Types of interaction 3249.1.2 Influence of hydrophilic components on water availability and mobility 3259.1.3 Influence of hydration on the solubilization, structure and mobility of compounds 3259.1.4 Effect of the hydration of components on rheological properties 3269.2 Intermolecular interactions: texture properties 3269.2.1 Aggregation/gelation by destabilization of macromolecules or particles 3269.2.2 Aggregation/gelation by covalent cross-linking 3279.2.3 Sol–gel transitions 3299.2.4 Influence of denaturation kinetics and molecular interactions 3299.3 Interfacial properties: foaming and emulsification 3309.3.1 Interfacial tension 3309.3.2 Surfactants 3329.3.3 Emulsification and foaming 332Chapter 10 Separation Techniques 335Thomas Croguennec and Valérie Lechevalier10.1 Proteins and peptides 33510.1.1 Milk proteins and peptides 33510.1.2 Extraction of lysozyme from egg white 34610.1.3 Extraction of gelatin 34810.1.4 Plant proteins 34910.2 Carbohydrates 35110.2.1 Sucrose 35110.2.2 Lactose 36410.2.3 Polysaccharides 36910.3 Lipids 37810.3.1 Production of vegetable oils 37910.3.2 Lipid modification 38310.4 Pigments and flavorings 39110.4.1 Types of pigments and flavorings 39110.4.2 Extraction/concentration of colorings and flavors 39710.4.3 Formulation 400Bibliography 403List of Authors 417Index 419