Technology of reduced-additive foods

목차 (Table of Contents)

• CONTENTS
• 1. Starter cultures / G. NOGENSEN = 1
• 1.1 Introduction = 1
• 1.2 Dairy products = 1
• 1.2.1 Additives used in dairy products = 1
• 1.2.2 Starter cultures for dairy products = 3
• 1.2.3 Starters as substitutes for additives = 3
• 1.2.4 Future aspects = 10
• 1.3 Meat products = 10
• 1.3.1 Additives used in fermented meat products = 10
• 1.3.2 Starter cultures for meat products = 12
• 1.3.3 Starters cultures as substitutes for meat additives = 13
• 1.3.4 Future aspects = 15
• 1.4 Bread products = 15
• 1.4.1 Additives used in wheat bread products = 15
• 1.4.2 Additives used in rye bread products = 17
• 1.4.3 Microbiology applied in bread production = 17
• 1.4.4 Starters cultures as substitutes for meat additives = 18
• 1.4.5 Future aspects = 20
• 1.5 Genetic stability of lactic acid bacteria = 20
• 1.6 Possibilities in classical and modern biotechnology = 21
• References = 22
• 2. New animal-derived ingredients / P. A. WHITEHEAD ; P. N. CHURCH ; M. K. KNIGHT = 26
• 2.1 Introduction = 26
• 2.2 Mechanical upgrading of underutilised carcass meat = 28
• 2.3 Surimi = 31
• 2.3.1 Surimi from fish = 31
• 2.3.2 Red meat and poultry surimi = 33
• 2.4 Upgrading of meats using fractionation techniques = 40
• 2.5 Ingredients from blood = 47
• 2.6 Potential techniques for the production of animal-derived ingredients = 49
• 2.6.1 Ultrafiltration = 49
• 2.6.2 Membrane and membraneless osmosis = 50
• 2.6.3 Solvent extraction = 51
• 2.6.4 Supercritical extraction = 51
• 2.6.5 Enzyme modification = 52
• 2.6.6 Spray drying = 54
• 2.6.7 Fluidised-bed drying = 54
• 2.6.8 Thermoplastic extrusion = 55
• 2.7 Conclusions = 55
• References = 56
• 3. New marine-derived ingredients / T. BØRRESEN = 60
• 3.1 Introduction = 60
• 3.2 Characteristics of marine foods = 60
• 3.2.1 Fresh fish = 61
• 3.2.2 Preserved fish = 62
• 3.2.3 Fermentation = 62
• 3.2.4 The basis for new marine-derived ingredients = 63
• 3.3 Specific marine-derived compounds = 63
• 3.3.1 Examples of potential new marine ingredients or additives = 64
• 3.3.2 Marine-derived ingredients as an integral part of the food = 67
• 3.4 Additive or ingredient? = 75
• References = 76
• 4. Reduced-additive breadmaking technology / P. A. VOYSEY ; J. C. HAMMOND = 80
• 4.1 Introduction = 80
• 4.2 Bread improvers = 80
• 4.2.1 Effect of oxygen on bread production = 82
• 4.2.2 Wholemcal bread = 85
• 4.2.3 Other breads = 86
• 4.2.4 Conclusion = 86
• 4.3 Antimicrobial additives = 86
• 4.3.1 Use of preservatives to prevent rope = 87
• 4.3.2 Propionic acid and acetic acid as bread preservatives = 89
• 4.3.3 Future prospects = 93
• References = 94
• 5. Novel food packaging / M. S. ROONEY = 95
• 5.1 Introduction = 95
• 5.2 Scope for avoidance of additives = 95
• 5.2.1 Food degradation processes = 95
• 5.2.2 Characteristic needs of foods = 97
• 5.3 Properties of packaging materials = 100
• 5.4 Packaging processes = 101
• 5.4.1 Gas atmosphere treatments = 101
• 5.4.2 Thermal treatments = 105
• 5.4.3 Active packaging = 109
• 5.5 Future opportunities = 117
• 5.6 Technological capacity to take up opportunities = 118
• References = 119
• 6. Antimicrobial preservative-reduced foods / J. SMITH = 123
• 6.1 Introduction = 123
• 6.2 Control of microorganisms in foods = 124
• 6.2.1 Antimicrobial preservatives in foods = 125
• 6.2.2 Hurdle concept = 126
• 6.2.3 Formulations = 126
• 6.2.4 Processing environment = 126
• 6.2.5 Processing methods = 129
• 6.2.6 Packaging methods = 131
• 6.3 Nitrite alternatives = 131
• 6.4 Sulphite alternatives = 132
• 6.5 Low-sodium products = 133
• 6.7 Lactic acid bacteria and their products as preservatives = 133
• 6.8 Alternative preservatives = 136
• References = 136
• Further reading = 138
• 7. New plant-derived ingredients / N. HAQ = 139
• 7.1 Introduction = 139
• 7.2 High protein species = 140
• 7.3 Fruits and nuts = 143
• 7.4 Culinary herbs and spices = 150
• 7.5 Essential oils = 153
• 7.6 Beverages and drinks = 155
• 7.7 Sugars and sweeteners = 156
• 7.8 Gums and starches = 157
• 7.9 New technology = 157
• 7.10 Conclusion = 158
• References = 158
• Further reading = 159
• 8. Food from supplement-fed animals / C. FAUSTMAN = 160
• 8.1 Introduction = 160
• 8.2 Vitamin E supplementation = 161
• 8.2.1 Forms of vitamin E = 161
• 8.2.2 Vitamin E absorption = 162
• 8.2.3 Distribution of vitamin E within muscle = 163
• 8.2.4 Vitamin E and reduced lipid oxidation in muscle foods and milk = 165
• 8.2.5 Vitamin E supplementation and improved oxymyoglobin stability = 168
• 8.2.6 Effective antioxidant concentration of vitamin E in muscle foods = 170
• 8.2.7 Additional potential benefits of vitamin E to muscle foods = 171
• 8.2.8 Interaction between vitamin E and other nutrients in foods = 172
• 8.2.9 Cholesterol oxide formation and vitamin E = 173
• 8.2.10 Exogenous addition of vitamin E to meat products = 173
• 8.2.11 Potential for vitamin E toxicity in meat-producing animals = 173
• 8.3 Carotenoids = 174
• 8.3.1 Introduction = 174
• 8.3.2 Carotenoid supplementation in fish-husbandry = 174
• 8.3.3 Carotenoid supplementation in fish-food science concerns = 177
• 8.3.4 Carotenoid supplementation in poultry = 178
• 8.4 Vitamin C = 179
• 8.5 Cholesterol reduction = 181
• 8.6 Alteration of fatty acid profile = 181
• 8.7 Competitive exclusion = 184
• 8.8 Summary = 186
• References = 187
• 9. Reduced-additive brewing and winemaking / C. S. STOCKLEY ; T. N. SNEYD ; T. H. LEE = 195
• 9.1 Introduction : quality is a perception rather than a measurable parameter = 195
• 9.1.1 Winemaking = 196
• 9.1.2 Brewing = 199
• 9.1.3 Definition of an additive = 200
• 9.2 Antimicrobial agents = 202
• 9.2.1 Microbial spoilage in brewing = 203
• 9.2.2 Microbial spoilage in winemaking = 203
• 9.2.3 Addition of sulphur dioxide in winemaking = 203
• 9.2.4 Alternative additives to sulphur dioxide in winemaking = 211
• 9.2.5 Technological methods to reduce the amount of sulphur dioxide added = 214
• 9.2.6 Use of nisin in brewing = 217
• 9.3 Antioxidants = 221
• 9.3.1 Oxidation in brewing = 221
• 9.3.2 Oxidation in winemaking = 223
• References = 231
• Further reading = 237
• Index = 239