Hydrophobic Interactions In Food Systems
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Hydrophobic Interactions In Food Systems
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Author : Shuryo Nakai
language : en
Publisher: CRC Press
Release Date : 2018-01-18
Hydrophobic Interactions In Food Systems written by Shuryo Nakai and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-18 with Science categories.
This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins.
Interactions In Protein Systems
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Author : Klaus Dieter Schwenke
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 1989-12-31
Interactions In Protein Systems written by Klaus Dieter Schwenke and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-12-31 with Medical categories.
No detailed description available for "Interactions in Protein Systems".
Protein Functionality In Food Systems
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Author : Navam S. Hettiarachchy
language : en
Publisher: CRC Press
Release Date : 1994-05-10
Protein Functionality In Food Systems written by Navam S. Hettiarachchy and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-05-10 with Technology & Engineering categories.
This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.
Interactions In Protein Systems
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Author : Klaus Dieter Schwenke
language : en
Publisher: Akademie Verlag
Release Date : 1989
Interactions In Protein Systems written by Klaus Dieter Schwenke and has been published by Akademie Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Science categories.
Proteins In Food Processing
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Author : Rickey Y. Yada
language : en
Publisher: Elsevier
Release Date : 2004-04-22
Proteins In Food Processing written by Rickey Y. Yada and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-04-22 with Technology & Engineering categories.
Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods. Proteins in food processing is a comprehensive and authoritative reference for the food processing industry. Reviews the wide range of protein sources available Examines ways of modifying protein sources Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
Methods Of Testing Protein Functionality
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Author : G. M. Hall
language : en
Publisher: Springer Science & Business Media
Release Date : 1996-06-30
Methods Of Testing Protein Functionality written by G. M. Hall 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 1996-06-30 with Technology & Engineering categories.
Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functionality. Functional properties include viscosity, emulsification and foam formation. Twenty percent of the proteins used in food systems are thought to be there for functional reasons rather than nutritional reasons. This book reviews the most important techniques for the assessment for protein. Functionality, in the light of current theory, then suggests a 'standard' method applicable to a wide variety of situations. The subject is of large and growing importance to the food industry, where there is enormous pressure to create increasing numbers of new products with improved characteristics. In this book an international team of authors pull together information which has previously only been available in various academic and technical journals. Industrial food technologists, chemists, biochemists and microbiologists will find this book an essential source of information, while students of food science, biochemistry and microbiology will use it as a reference source.
Food Formulation
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Author : Shivani Pathania
language : en
Publisher: John Wiley & Sons
Release Date : 2021-03-15
Food Formulation written by Shivani Pathania and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-15 with Technology & Engineering categories.
Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Reactions And Mechanisms In Thermal Analysis Of Advanced Materials
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Author : Atul Tiwari
language : en
Publisher: John Wiley & Sons
Release Date : 2015-07-29
Reactions And Mechanisms In Thermal Analysis Of Advanced Materials written by Atul Tiwari and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-29 with Technology & Engineering categories.
Strong bonds form stronger materials. For this reason, the investigation on thermal degradation of materials is a significantly important area in research and development activities. The analysis of thermal stability can be used to assess the behavior of materials in the aggressive environmental conditions, which in turn provides valuable information about the service life span of the materiel. Unlike other books published so far that have focused on either the fundamentals of thermal analysis or the degradation pattern of the materials, this book is specifically on the mechanism of degradation of materials. The mechanism of rapturing of chemical bonds as a result of exposure to high-temperature environment is difficult to study and resulting mechanistic pathway hard to establish. Limited information is available on this subject in the published literatures and difficult to excavate. Chapters in this book are contributed by the experts working on thermal degradation and analysis of the wide variety of advanced and traditional materials. Each chapter discusses the material, its possible application, behavior of chemical entities when exposed to high-temperature environment and mode and the mechanistic route of its decomposition. Such information is crucial while selecting the chemical ingredients during the synthesis or development of new materials technology.
Process Induced Chemical Changes In Food
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Author : Fereidoon Shahidi
language : en
Publisher: Springer Science & Business Media
Release Date : 1998-04-30
Process Induced Chemical Changes In Food written by Fereidoon Shahidi 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 1998-04-30 with Science categories.
Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation. Furthermore, processing operations must be opti mized in order to eliminate or reduce the content of antinutrients that are present in foods and retain their bioactive components. Therefore, while novel processing technologies such as freezing, irradiation, microwaving, high pressure treatment and fermentation might be employed, control process conditions in a manner that both the desirable sensory attributes and wholesomeness of foods are safeguarded is essential. Obviously, method ologies should also be established to quantitate the changes that occur in foods as a result of processing. This volume was developed from contributions provided by a group of internation ally-recognized lead scientists.
Water Activity
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Author : Louis B. Rockland
language : en
Publisher:
Release Date : 1981
Water Activity written by Louis B. Rockland and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Science categories.
