Phosphates in Food / Edition 1

by Ricardo A. Molins

Overview

Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.

Product Details

ISBN-13:	9780849345883
Publisher:	Taylor & Francis
Publication date:	11/21/1990
Pages:	272
Product dimensions:	7.00(w) x 10.00(h) x (d)

Table of Contents

Chapter 1: Introduction: Phosphates and Phosphorous Compounds in Foods, Chapter 2: The Chemistry of Phosphates in Foods, Chapter 3: Interactions Between Phosphates and Food Components, Chapter 4: Phosphates in Milk and Dairy Products, Chapter 5: Phosphates in Muscle Foods, Chapter 6: Phosphates in Cereals and Bakery Products, Chapter 7: Phosphates in Vegetables, Legumes, Fruits, and Derivatives, Chapter 8: Applications of Phosphates in Miscellaneous Foods and Beverages, Chapter 9: Antimicrobial Uses of Food Phosphates, Chapter 10: Nutritional and Toxicological Aspects of Natural and Added Phosphatesin Foods and Feeds, Index

Editorial Reviews

Provides an introductory look at phosphates and phosphorous compounds in foods, and analyzes the chemistry of phosphates in foods. Covers phosphates in milk and dairy products, muscle foods, cereals and bakery products, vegetables, legumes, fruits and derivatives. Looks at applications of phosphates in miscellaneous foods and beverages, and examines antimicrobial uses of food phosphates, and nutritional and toxicological aspects of natural and added phosphates in foods and feeds. Acidic paper. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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