Composite foods

The changes that occur after the heat processing of food systems are often monitored by different parameters, such as total carotenoid content (and therefore isomerization and oxidation are underestimated), individual carotenoids (overall changes may be missed), and CIELAB color parameters (no information on carotenoid degradation mechanism). The data given in Table 12.3 reflects the influence of matrix composition, food state (liquid or solid), and measured parameter on the carotenoid degradation kinetics. 

Moisture content values estimated from the composite food isotherm (Figure 17) for 0.25 and 0.75 a, values. 

Typically, sorption isotherms are constructed for a single food ingredient or food system. An alternative approach is to plot the moisture content versus water activity (or relative vapor pressure) values for a variety of as is food ingredients and food systems. The result is a composite food isotherm (Figure 17). The composite isotherm fits the typical shape observed for a sorption isotherm for an individual food system, with a few products falling above or below the isotherm curve (chewing gum, honey, raisins, bread, and colby and cheddar cheeses). Slade and Levine (1991) were the first to construct such a plot using moisture content and aw values from van den... 

Gamble, M. H. and Rice, P. (1988). The effect of slice thickness on potato crisp yield and composition. ]. Food Eng. 8, 31-46. 

Norton, I.T, Frith, W.J. (2001). Microstructure design in mixed biopolymer composites. Food Hydrocolloids, 15, 543-553. 

Langley, K.R. and Marshall, R.J. (1993). Jaw movement during mastication of fibrous and non-fibrous composite foods by adult subjects. J. Texture Studies 24, 11-25. 

Langley, K.R. (1990). Functional aspects of particle-matrix interactions in composite foods. Food Qual. Pref. 2, 111-115. 

Phillips, K.M., Tarrago-Trani, M.T., and Stewart, K.K. 1999. Phytosterol content of experimental diets differing in fatty acid composition. Food Chem. 64, 415-422. 

Del Barrio-Galan, R., Perez-Magarifio, S., and Ortega-Heras, M. (2011). Techniques for improving or replacing ageing on lees of oak aged red wines The effects on polysaccharides and the phenolic composition. Food Chem. 127, 528-540. 

Besides their general flavor forming potential peptides are also reported to be unique precursors of composite food aromas. Peptides formed in the fermentative stage of cacao processing have been linked to roast generated chocolate aroma (5). Also, a methionine rich polypeptide has been associated vith roasted peanut volatiles (15). 

Parcerisa, J., Boatella, R., Codony, R., Farran, A., Garcia, J., Lopez, A., Rafecas, M. and Romero, A. (1993) Influence of variety and geographical origin on die lipid fraction of hazelnut from Spain. 1. Fatty acid composition. Food Chem., 48, 411-414. 

M. J. Baxter, H. M. Crews, M. J. Dennis, I. Goodall, D. Anderson, The determination of the authenticity of wine from its trace element composition, Food Chem., 60 (1997), 443-450. 

Different problems may arise in composite foods, such as soup mixes, where several distinct ingredients are packaged together. In Figure 1-32, for example, substance B with the steep isotherm is more sensitive to moisture, and is mixed in equal quantities with substance A in an impermeable package. ... 

Lambeth, V.N., et al. 1969. Detinning by canned spinach as related to oxalic acid, nitrates and mineral composition. Food Technol. 23, no. 6 132-134. 

Tittlemier, S. A., Pepper, K., Edwards, L. Concentrations of perfluorooctanesulfonamides in Canadian total diet study composite food samples collected between 1992 and 2004. J. Agric. Food Chem., 54 8385-8389 (2006). 

We note from all this prior work that structure at the macro, micro, nano and molecular levels of organisation will all be important. Secondly, the properties of the composite food product will not be related simply to a list of its components (the recipe), since different structural forms can be assembled from the same components by different processes. Emphasis on structure and its origin discriminates food materials science from the former descriptive approach of formulation/process empiricism embodied in most recipes. 

Gels are of central importance for most semisolid food products. A gel can contain more than 99% water and still retain the characteristics of a solid. The network structure will determine whether the water will be firmly held or whether the gel will behave more like a sponge, where water is easily squeezed out. The gel structure will also have a major impaet on the texture as well as diffusion of water and soluble compounds. Many food matrixes are based on colloidal gels such as yoghurts, cheeses, many desserts, sausages etc (see also Chapters 19 and 20). In whole foods, there is often a combination of colloidal structures and fragments of biological tissues or gel structures in combination with particles, emulsion and foam structures. This level of complexity of composite food structures will not be dealt with here. 

Plucknett, K.P., Pomfret, S.J., Normand, V., Ferdinando, D., Veerman, C., Frith, W.J., and Norton, I.T. (2000). Dynamic experimentation on the comfocal laser scanning microscope application on soft-solid composite food materials. J. Microscopy, 201,279-290. 

In addition, the coating has to resist to the conditions of storage and of preparation of the food product, for example, storage temperature, oven or microwave heating. Many ready-to-eat composite food products to which edible moisture barriers are... 

Guillard, V., Broyart, B., Bonazzi, C., Guilbert, S., and Gontard, N. (2004b). Effect of temperature on moisture barrier efficiency of monoglyceride edible films in cereal-based composite foods. Cereal Chem. 81, 767-771. 

Heuvel, W.M., Lewis, S.D., and Povey, K.J. (1997). Composite food product with moisture barrier. Patent W09715198. 

Grembecka, M., Szefer, P. Quality of confectionery products in view of their mineral composition. Food Anal. Methods (2011). doi 10.1007/sl2161-011-9234-0... 

Furch, K., and W. J. Junk. 1997a. Chemical composition, food value and decomposition of herbaceous plants leaves and leaf litter of the floodplain forest." In The Central Amazon Floodplain, ed. W. J. Junk (Ecological Studies, Springer-Verlag, Berlin), pp. 187-203. 

Debbasch C, Ebenhahn C, Dami N, Pericoi M, Van den Berghe C, Cottin M, Nohynek GK (2005) Eye irritation of low-irritant cosmetic formulations correlation of in vitro results with clinical data and product composition. Food Chem Toxicol 43 155-165... 

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