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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

Evaluation of Canola Protein Functionality in Mixed Food Systems

Evaluation of Canola Protein Functionality in Mixed Food Systems
A Book

by Florence Ojiugo Uruakpa

  • Publisher : Unknown Publisher
  • Release : 2012
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Evaluation of Canola Protein Functionality in Mixed Food Systems [microform]

Evaluation of Canola Protein Functionality in Mixed Food Systems [microform]
A Book

by Florence Ojiugo Uruakpa

  • Publisher : Library and Archives Canada = Bibliothèque et Archives Canada
  • Release : 2004
  • Pages : 564
  • ISBN : 9780612973121
  • Language : En, Es, Fr & De
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Oilseed proteins contribute useful functionality to food systems. Knowledge of the molecular interactions between plant proteins such as commercial canola protein isolate (CPI) and hydrocolloids such as K-carrageenan (k-CAR) and guar gum will allow the manipulation of physical and textural properties of mixed biopolymers by adjusting the interaction in a desirable way. This research investigates the molecular interactions involved in gelation and emulsification of these CPI-hydrocolloid systems. The objectives were to: a) determine the functional and physicochemical properties of CPI-k-CAR and CPI-guar gum mixtures; b) determine the type and degree of interactions between CPI and k-CAR or guar gum based on protein conformational changes assessed by differential scanning calorimetry, fluorescence spectroscopy and microscopy; and c) establish optimum conditions for gelation and emulsification of these systems. Gelling characteristics and emulsifying properties were evaluated using dynamic rheology and spectroturbidimetry, respectively. This study has 1) characterized the gel properties of CPI-k-CAR and CPI-guar gum mixtures using dynamic rheology and microscopy; 2) optimized conditions for specific functional properties such as network and emulsion formation. Optimum conditions for gelation of CPI-k-CAR mixtures were pH 6, 3% (w/v) k-CAR, 0.05 M NaCl, 15% (w/v) CPI; whereas those for CPI-guar gum mixtures were pH 10, 1.5% (w/v) guar gum, 0.05 M NaCl, 20% (w/v) CPI. Electrostatic complexing and synergistic interaction contributed to the formation of strong and elastic CPI-k-CAR gels. The synergistic behaviour was supported by the microstructural data of gel networks. Furthermore, optimum conditions for CPI-k-CAR-stabilized emulsions were pH 6, 1% (w/v) k-CAR, 0.25 M NaCl, 10% (w/v) CPI; whereas those for CPI-guar gum-stabilized emulsions were pH 10, 3% (w/v) guar gum, 0.25 M NaCl, 10% (w/v) CPI; 3) confirmed that hydrophobic interactions, hydrogen bonding and disulfide linkages are the main molecular forces involved in the formation and stabilization of CPI-k-CAR and CPI-guar gum gels and emulsions; 4) reported improvements in the emulsifying properties and surface hydrophobicity of these CPI-hydrocolloid mixtures, when compared to CPI alone. Protein-polysaccharide interactions give a realistic indication of plant proteins behaviour in food systems and provide useful information for the development of functional canola protein products.

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

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

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.

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.

Food Structure and Functionality

Food Structure and Functionality
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2020-11-17
  • Pages : 268
  • ISBN : 0128214643
  • Language : En, Es, Fr & De
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Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Proteins in Food Processing

Proteins in Food Processing
A Book

by Rickey Y. Yada

  • Publisher : Woodhead Publishing
  • Release : 2017-11-13
  • Pages : 674
  • ISBN : 0081007299
  • Language : En, Es, Fr & De
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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

History of Modern Soy Protein Ingredients - Isolates, Concentrates, and Textured Soy Protein Products (1911-2016)

History of Modern Soy Protein Ingredients - Isolates, Concentrates, and Textured Soy Protein Products (1911-2016)
Extensively Annotated Bibliography and Sourcebook

by William Shurtleff; Akiko Aoyagi

  • Publisher : Soyinfo Center
  • Release : 2016-01-17
  • Pages : 1669
  • ISBN : 1928914837
  • 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. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.

Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins
A Book

by Zdzislaw E. Sikorski

  • Publisher : CRC Press
  • Release : 2001-06-22
  • Pages : 504
  • ISBN : 9781566769600
  • Language : En, Es, Fr & De
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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.

Processing Technologies for Milk and Milk Products

Processing Technologies for Milk and Milk Products
Methods, Applications, and Energy Usage

by Ashok Kumar Agrawal,Megh R. Goyal

  • Publisher : CRC Press
  • Release : 2017-09-07
  • Pages : 380
  • ISBN : 1351800221
  • Language : En, Es, Fr & De
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The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation. With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative techniques in dairy engineering processing methods and their applications in dairy industry energy use in dairy engineering: sources, conservation, and requirements In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.

Functionality of Proteins in Food

Functionality of Proteins in Food
A Book

by Joseph F. Zayas

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 373
  • ISBN : 3642591167
  • Language : En, Es, Fr & De
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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. . . . . . . . . . . . . . . . . . . . . . . .

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.

Food Emulsifiers and Their Applications

Food Emulsifiers and Their Applications
A Book

by Gerard L. Hasenhuettl,Richard W. Hartel

  • Publisher : Springer Nature
  • Release : 2019-11-09
  • Pages : 522
  • ISBN : 3030291871
  • Language : En, Es, Fr & De
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Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.

Applied Food Protein Chemistry

Applied Food Protein Chemistry
A Book

by Zeynep Ustunol

  • Publisher : John Wiley & Sons
  • Release : 2014-12-31
  • Pages : 528
  • ISBN : 111994449X
  • Language : En, Es, Fr & De
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Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Methods of Testing Protein Functionality

Methods of Testing Protein Functionality
A Book

by G. M. Hall

  • Publisher : Springer Science & Business Media
  • Release : 1996-06-30
  • Pages : 265
  • ISBN : 9780751400533
  • Language : En, Es, Fr & De
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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.

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
A Book

by Anonim

  • Publisher : Elsevier
  • Release : 2018-11-22
  • Pages : 2194
  • ISBN : 0128140453
  • Language : En, Es, Fr & De
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Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

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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