Novel Strategies For The Functional Replacement Of Milk Fat In Processed Cheese Products
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Novel Strategies For The Functional Replacement Of Milk Fat In Processed Cheese Products
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Author : Pere Randy Jr Ramel
language : en
Publisher:
Release Date : 2017
Novel Strategies For The Functional Replacement Of Milk Fat In Processed Cheese Products written by Pere Randy Jr Ramel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with categories.
This research project is aimed at reducing saturated and trans fats in processed cheese products (PCPs) by replacing milk fat (MF) with lower cost, more sustainable, and higher nutritional value fat replacements. By studying the crystal structure of MF in bulk at different length scales, and understanding MF crystallization within PCPs, we were able to gain insights into strategies that can be used to replace MF while keeping the desirable characteristics of PCPs such as suitable firmness, good oil stability, and sufficient meltability or spread upon heating. For MF crystal structure in bulk, the nanostructure of MF was characterized by describing the properties and aggregations of crystalline nanoplateletes (CNPs), which are the primary crystals that make up large microstructures of MF. A concentration-temperature map for engineering the microstructure of MF by blending binary and ternary mixtures of MF melting fractions was also generated. For MF structure within a food matrix, the polymorphism of MF within commercial PCPs was characterized. A higher ratio of the most stable crystal polymorph of MF, the beta form, was found in PCPs, while MF in bulk was mostly in the beta-prime polymorph. Using a model cheese system, we suggested that the dispersion of MF globules in a solid protein matrix results in more beta polymorph formation due to crystallization in a confined space. More than polymorphism, microstructure was greatly correlated with the rheological properties of PCPs. PCP microstructure can be considered as a polymer composite matrix, where fat globules are distributed as particle fillers in a continuous protein matrix. MF was then substituted with various edible particle fillers and canola oil. We found that oat fiber (OF) particles performed best in reinforcing the microstructure of model imitation cheese products compared to other non-fat particles and fat blends studied. Oil loss and melting properties of products with canola oil and added OF were not significantly different from that of imitation cheese with MF. Mechanisms describing how OF provides these functionalities were also described using rheology.
Processed Cheese And Analogues
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2011-05-03
Processed Cheese And Analogues written by Adnan Y. Tamime 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 2011-05-03 with Technology & Engineering categories.
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Functional Foods
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Author : Navnidhi Chhikara
language : en
Publisher: John Wiley & Sons
Release Date : 2022-02-23
Functional Foods written by Navnidhi Chhikara 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 2022-02-23 with Technology & Engineering categories.
Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. This outstanding new volume: Discusses an overview of functional foods including global regulations, legislations and packaging requirements Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources Acquaints the readers about technological aspects for functional ingredients delivery Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Structure Of Dairy Products
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Structure Of Dairy Products written by Adnan Y. Tamime 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 2008-04-15 with Technology & Engineering categories.
Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.
Nanotechnology In Nutraceuticals
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Author : Shampa Sen
language : en
Publisher: CRC Press
Release Date : 2016-10-14
Nanotechnology In Nutraceuticals written by Shampa Sen and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-14 with Technology & Engineering categories.
Shows how nanotechnology can be used to develop better functional foods and nutraceuticals. Provides detailed knowledge of current development in nutraceuticals. Discusses marketing and consumer acceptance of nanomaterials. Reviews current governmental regulations.
Reducing Saturated Fats In Foods
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Author : G Talbot
language : en
Publisher: Elsevier
Release Date : 2011-04-19
Reducing Saturated Fats In Foods written by G Talbot and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-19 with Technology & Engineering categories.
The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products. With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector. Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected
Development And Manufacture Of Yogurt And Other Functional Dairy Products
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Author : Fatih Yildiz
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Development And Manufacture Of Yogurt And Other Functional Dairy Products written by Fatih Yildiz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Medical categories.
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
The American Journal Of Clinical Nutrition
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Author :
language : en
Publisher:
Release Date : 1954
The American Journal Of Clinical Nutrition written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1954 with Diet in disease categories.
Dairy Foods
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Author : Adriano Gomes Da Cruz
language : en
Publisher: Woodhead Publishing
Release Date : 2021-09-22
Dairy Foods written by Adriano Gomes Da Cruz and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-22 with Technology & Engineering categories.
Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. Offers a comprehensive accounting on the latest analytical methods used in the dairy industry Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents Sourced from a team of editors with relevant expertise in dairy food processing
Comprehensive Biotechnology
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Author :
language : en
Publisher: Elsevier
Release Date : 2019-07-17
Comprehensive Biotechnology written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-17 with Science categories.
Comprehensive Biotechnology, Third Edition, Six Volume Set unifies, in a single source, a huge amount of information in this growing field. The book covers scientific fundamentals, along with engineering considerations and applications in industry, agriculture, medicine, the environment and socio-economics, including the related government regulatory overviews. This new edition builds on the solid basis provided by previous editions, incorporating all recent advances in the field since the second edition was published in 2011. Offers researchers a one-stop shop for information on the subject of biotechnology Provides in-depth treatment of relevant topics from recognized authorities, including the contributions of a Nobel laureate Presents the perspective of researchers in different fields, such as biochemistry, agriculture, engineering, biomedicine and environmental science