Functional Properties Of Proteins And Lipids
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Functional Properties Of Proteins And Lipids
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Author :
language : en
Publisher:
Release Date : 1998
Functional Properties Of Proteins And Lipids written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with categories.
Functional Properties Of Proteins And Lipids
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Author : John R. Whitaker
language : en
Publisher:
Release Date : 1998
Functional Properties Of Proteins And Lipids written by John R. Whitaker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Medical categories.
Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modeling to predict functionality. The majority of the chapters are based on new data, making the volume an important tool for a wide range of industrial and food chemists.
Functionality Of Proteins In Food
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Author : Joseph F. Zayas
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Functionality Of Proteins In Food written by Joseph F. Zayas and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .
Effects Of Protein Lipid Interactions On Physiochemical And Functional Properties Of Food Proteins
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Author : Ahmeda A. Alzagtat
language : en
Publisher:
Release Date : 2002
Effects Of Protein Lipid Interactions On Physiochemical And Functional Properties Of Food Proteins written by Ahmeda A. Alzagtat and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Food categories.
"Protein-lipid complexes are known to result from complex molecular interactions which contribute to physiochemical and functional properties of foods. To identify the interactions of food proteins with lipids and the associated changes in properties, the following factors were investigated: incubation temperature, pH, type of lipids (phospholipid, triglyceride and fatty acids) and different proteins (ovalbumin and soybean glycinin). The effects of lipids on physiochemical and functional characteristics of ovalbumin and glycinin were investigated using polyacrylamide gel electrophoresis (PAGE), fluorescence, differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy, and emulsification and gelation properties." --
Chemical And Functional Properties Of Food Proteins
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Author : Zdzislaw E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2001-06-22
Chemical And Functional Properties Of Food Proteins written by Zdzislaw E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-06-22 with Technology & Engineering categories.
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitr
Effects Of Protein Lipid Interactions On Physiochemical And Functional Properties Of Food Proteins Microform
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Author : Ahmeda A. Alzagtat
language : en
Publisher: National Library of Canada = Bibliothèque nationale du Canada
Release Date : 2002
Effects Of Protein Lipid Interactions On Physiochemical And Functional Properties Of Food Proteins Microform written by Ahmeda A. Alzagtat and has been published by National Library of Canada = Bibliothèque nationale du Canada this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Food categories.
"Protein-lipid complexes are known to result from complex molecular interactions which contribute to physiochemical and functional properties of foods. To identify the interactions of food proteins with lipids and the associated changes in properties, the following factors were investigated: incubation temperature, pH, type of lipids (phospholipid, triglyceride and fatty acids) and different proteins (ovalbumin and soybean glycinin). The effects of lipids on physiochemical and functional characteristics of ovalbumin and glycinin were investigated using polyacrylamide gel electrophoresis (PAGE), fluorescence, differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy, and emulsification and gelation properties." --
Functional Properties Of Food Components
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Author : Yeshajahu Pomeranz
language : en
Publisher: Academic Press
Release Date : 2012-12-02
Functional Properties Of Food Components written by Yeshajahu Pomeranz and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish
Food Proteins And Lipids
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Author : Srinivasan Damodaran
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-06-29
Food Proteins And Lipids written by Srinivasan Damodaran and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-29 with Science categories.
John E. Kinsella, Dean ofthe College of Agricultural and Environmental Sciences at the University of California-Davis, passed away on May 2, 1993, at the age of 55. In August 1995, fonner students and post-doctoral fellows of Dr. Kinsella met at the American Chemical Society National Meeting in Chicago to convene a Symposium on Food Proteins and Lipids to honor Dr. Kinsella's enonnous contribution to the field of food science and nutrition. This book is a collection of papers presented at that symposium. A native of Ireland, Dr. Kinsella received his bachelor's degree in agricultural sciences in 1961 from the University of Dublin. He received his master's degree in biology in 1965 and a doctorate in food chemistry in 1967 from Pennsylvania State University. He joined the Food Science faculty at Cornell University in 1967. While at Cornell, he served as Chair of the Department of Food Science from 1977-1985 and Director of the Institute of Food Science from 1980-1987. He was designated Liberty Hyde Bailey Professor of Food Biochemistry in 1981, a Fulbright Fellow in 1983, and was selected as the General Foods Distinguished Professor of Food Science in 1984. He was named a Leading Professor in the State University of New York, the highest professorial honor in the SUNY system. In 1990 he joined the University of California at Davis as Dean of the College of Agricultural and Environmental Sciences. Dr.
Chemical And Functional Properties Of Food Components Second Edition
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Author : Zdzislaw E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2002-06-27
Chemical And Functional Properties Of Food Components Second Edition written by Zdzislaw E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-06-27 with Technology & Engineering categories.
An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.
Structure Function Properties Of Food Proteins
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Author : Lance G. Phillips
language : en
Publisher: Academic Press
Release Date : 2013-10-22
Structure Function Properties Of Food Proteins written by Lance G. Phillips and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.
