201 Lecture notes Autumn 2008_Part13

201 Lecture notes Autumn 2008_Part13 - D. Sources 64 1....

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61 3. hemicelluloses = various sugar polymers carageenan agar alginate
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62 tragacanth xanthan B. Definitions: fiber = indigestible materials 1. Insoluble in water = structural fibers
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63 a. cellulose b. hemicellulose c. lignin 2. Soluble in water (may need heat) = plant glues a. pectin b. various other gums c. hydrocolloids C. Functions in foods 1. Texture of "natural" products a. Veg. higher in structural (1) as veg. get older, accumulate more b. Fruit higher in soluble (pectin) (1) as ripening occurs, pectin degraded 2. Other -- "engineered" foods a. Purified types used as (1) bulking agents-- cellulose (2) texturizers-- pectin (3) fat replacements-- natural gums (4) laxatives-- brans, husks, pectin
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Unformatted text preview: D. Sources 64 1. Pectin: citrus peels-- albedo layer 2. Cellulose: wood 3. Natural gums: a. Seeds: locust bean (carob) guar gum (India) b. Seaweed: carrageenan (red seaweed) alginates (brown " ) agar (same) c. Saps: gum arabic d. Microbial: xanthan gum ============================================================ FOOD PRESERVATION II. Preservation = processes used to slow deterioration 65 A. Shelf life = how long a product is acceptable (spoiled?) B. Categories: 1. Perishable = 1-2 days at 72 F 2. Semi-perishable = 3-60 days 3. Stable = > 360 days III. Factors involved in deterioration A. Growth of Microorganisms B. Natural enzymes C. Pests...
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201 Lecture notes Autumn 2008_Part13 - D. Sources 64 1....

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