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Canola Protein Functionality in Food Systems

Canola Protein Functionality in Food Systems
A Book

by Florence Ojiugo Uruakpa

  • Publisher : Academic Press and AOCS Press
  • Release : 2021-09-15
  • Pages : 312
  • ISBN : 9780128123553
  • Language : En, Es, Fr & De
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Canola Proteins and its Functionality in Food Systems investigates the molecular interactions involved in gelation and emulsification of CPI-hydrocolloid systems. Oilseed proteins contribute useful functionality to food systems. Knowledge of the molecular interactions between plant proteins such as commercial canola protein isolate (CPI) and other components allows the manipulation of physical and textural properties of mixed biopolymers by adjusting macromolecular interactions. Protein-polysaccharide interactions give a realistic indication of plant proteins behavior in food systems and provides useful information for the development of canola protein products. This book provides the details of functional and physiochemical properties of CPI-hydrocolloids , the type and degree of their interactions, and optimum conditions for gelation and emulsification. Presents characteristics of gels of CPI-hydrocolloid mixtures using dynamic rheology and microscopy Identifies optimized conditions for specific functional properties such as network and emulsion formation Explores electrostatic complexing and synergistic interactions that contribute to the formation of strong, elastic CPI-hydrocolloid gels Provides findings on improvements in the emulsifying properties and surface hydrophobicity of CPI-hydrocolloid mixtures when compared to CPI alone

Milk Proteins

Milk Proteins
From Expression to Food

by Mike Boland,Harjinder Singh

  • Publisher : Academic Press
  • Release : 2019-11-20
  • Pages : 764
  • ISBN : 0128152524
  • Language : En, Es, Fr & De
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Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints. Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins Features the latest science and developments Explores the use of milk proteins from industry viewpoints Features internationally recognized editors and authors who bring academic and industrial insights to this important topic

Chemical Abstracts

Chemical Abstracts
Collective index. Formulas

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1990
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Hydrophobic Interactions in Food Systems

Hydrophobic Interactions in Food Systems
A Book

by Shuryo Nakai

  • Publisher : CRC Press
  • Release : 2018-01-18
  • Pages : 198
  • ISBN : 1351090216
  • Language : En, Es, Fr & De
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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.

Dissertation Abstracts International

Dissertation Abstracts International
The sciences and engineering. B

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2008
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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History of Cargill's Work with Soybeans and Soybean Ingredients (1940-2020)

History of Cargill's Work with Soybeans and Soybean Ingredients (1940-2020)
Extensively Annotated Bibliography and Sourcebook

by William Shurtleff; Akiko Aoyagi

  • Publisher : Soyinfo Center
  • Release : 2020-07-17
  • Pages : 345
  • ISBN : 1948436221
  • Language : En, Es, Fr & De
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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 49 photographs and illustrations - many in color. Free of charge if digital PDF format on Google Books.

Proteins in Food Processing

Proteins in Food Processing
A Book

by Rickey Yada

  • Publisher : Elsevier
  • Release : 2004-04-22
  • Pages : 704
  • ISBN : 1855738376
  • Language : En, Es, Fr & De
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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

Bibliography of Agriculture

Bibliography of Agriculture
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1992-05
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Science and Technology Abstracts

Food Science and Technology Abstracts
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1985
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Annual Progress Review

Annual Progress Review
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1986
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Biodiversity for Sustainable Development

Biodiversity for Sustainable Development
A Book

by Pravin Chandra Trivedi

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 376
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Biodiversity Is One Of The Major Global Resources. It Has Suffered From Diverse Natural And Man-Made Catastrophes But Continues To Provide Food, Medicinal Products And A Wide Range Of Other Materials Which Could Be Guranteed For The Future It Managed In A Sustainable Manner. Human Influence Is By Far The Greatest Threat To Diversity. No Part Of The Planet Escapes The Effects Of Human Activity, Which Affects Diversity Either Directly Or Indirectly. The Present Book Biodiversity For Sustainable Development Includes 21 Chapters On The Topics Which Are Contributing Towards This Goal. Chapters Related To Biodiversity Includes Exploration, Utilization Conservation And Management Of Non-Timber Forest Resources, Biodiversity : The Impact Of Biotechnology, Gis An Advanced Tool To Study Biodiversity, Some Threaten Plant And Animal Species Of Assam And Meghalaya Region, Sustainable Management Of Soil Fertility In Rainfed Farming Systems, Phytoplanktonic Diversity, Change Detection In Wetland Environment, Turnover Rate Of Forest Flover Liter And Biodiversity Aspects Of Biosphere Reserve. Articles Covers Information On Studies On Rhizobium Association With Sesbania Sps. Fundamental Facts About Grasses, Fruit Crops, A Viable Alternative To Shifting Cultivation, Ornithophitous Adaptations Of Some Plant Species, Primary Vascular Differentiation In Fabaceae, Antibacterial Properties Of Herbal Tooth Powder, Plants Used In Cosmetics. Some Articles Viz. Forensic Botany : Applications, Aspects And Prospects Of Plant Materials In Criminal Investigations, Village Scale Production And Use Of Leaf Concentrate And A Comparative Study Of The Functionality Of Plant Proteins And Their Uses In Food System Have Added Value To The Book. This Book Will Be Highly Beneficial To Students, Teachers And Research Workers In The Field Of Botany, Biodiversity Conservation And Environmental Science.

Functional Properties of Proteins and Lipids

Functional Properties of Proteins and Lipids
A Book

by John R. Whitaker

  • Publisher : Amer Chemical Society
  • Release : 1998
  • Pages : 292
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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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.

Agrindex

Agrindex
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1995
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Bibliography of Agriculture with Subject Index

Bibliography of Agriculture with Subject Index
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2000
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Lipid Oxidation

Lipid Oxidation
Challenges in Food Systems

by Amy S. Logan,Uwe Nienaber,Xiangqing (Shawn) Pan

  • Publisher : Elsevier
  • Release : 2015-08-15
  • Pages : 548
  • ISBN : 0988856514
  • Language : En, Es, Fr & De
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Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Five chapters on naturally-derived antioxidants that focus on applications within food systems Contributors include an international group of leading researchers from academic, industrial, and governmental entities Discusses the oxidative stability of enzymatically produced oils and fats Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation

Journal of Food Protection

Journal of Food Protection
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1988
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Encyclopedia of Food Science and Technology

Encyclopedia of Food Science and Technology
A Book

by Yiu H. Hui

  • Publisher : Unknown Publisher
  • Release : 1992
  • Pages : 2972
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Chilton's Food Engineering

Chilton's Food Engineering
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1989-10
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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General Science Index

General Science Index
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1989
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Canola

Canola
9th Project Report : Research on Canola Seed, Oil and Meal

by Canola Council of Canada

  • Publisher : Unknown Publisher
  • Release : 1991
  • Pages : 618
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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