Protein Functionality In Food Systems
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Methods Of Testing Protein Functionality
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Author : G. M Hall
language : en
Publisher: Aspen Publishers
Release Date : 1996-07-01
Methods Of Testing Protein Functionality written by G. M Hall and has been published by Aspen Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-07-01 with categories.
Proteins In Food Processing
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Author : Rickey Y. Yada
language : en
Publisher: Woodhead Publishing
Release Date : 2017-11-13
Proteins In Food Processing written by Rickey Y. Yada and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-13 with Technology & Engineering categories.
Proteins in Food Processing, Second Edition, 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, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins 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
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. . . . . . . . . . . . . . . . . . . . . . . .
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
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.
Food Proteins And Peptides
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Author : Navam S. Hettiarachchy
language : en
Publisher: CRC Press
Release Date : 2012-03-19
Food Proteins And Peptides 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 2012-03-19 with Technology & Engineering categories.
A multidisciplinary resource, this volume enables researchers to understand the physicochemical and biochemical factors that govern the functionality of food peptides and proteins. Following chapters on structure and chemistry, the book describes modes of characterization and the functional relationships of food proteins. It examines solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Final chapters review future industrial perspectives and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.
Protein Structure Function Relationships In Foods
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Author : Rickey Y. Yada
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Protein Structure Function Relationships In Foods written by Rickey Y. Yada 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 Technology & Engineering categories.
Food proteins constitute a diverse and complex collection of biological macro molecules. Although contributing to the nutritional quality of the foods we con sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, above all, their patience in putting this volume together, and the following companies/organizations for their financial support without which it would not have been the success it was: Ault Foods Limited, Best Foods Canada Limited, Natural Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture and Food, Quest International Canada Inc., and University of Guelph. R.Y.Y. R.LJ.
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.
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 nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
Food Proteins And Peptides Emerging Biofunctions Food And Biomaterial Applications
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Author : Chibuike C. Udenigwe
language : en
Publisher: Royal Society of Chemistry
Release Date : 2021-06-09
Food Proteins And Peptides Emerging Biofunctions Food And Biomaterial Applications written by Chibuike C. Udenigwe and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-09 with Science categories.
This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.
