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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

Dedicated to Food Structure and Functionality

Dedicated to Food Structure and Functionality
Manuscripts Based on Presentations ... at the Scanning '98 Meeting in Baltimore, [May 10 - 12, 1998]

by Paula Allan-Wojtas

  • Publisher : Unknown Publisher
  • Release : 1999
  • Pages : 72
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Starch in Food

Starch in Food
Structure, Function and Applications

by Ann-Charlotte Eliasson

  • Publisher : CRC Press
  • Release : 2004-09-20
  • Pages : 605
  • ISBN : 9780849325557
  • Language : En, Es, Fr & De
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Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.

Starch in Food

Starch in Food
Structure, Function and Applications

by Malin Sjöö,Lars Nilsson

  • Publisher : Woodhead Publishing
  • Release : 2017-11-25
  • Pages : 916
  • ISBN : 0081008961
  • Language : En, Es, Fr & De
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Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food

Starch Structure, Functionality and Application in Foods

Starch Structure, Functionality and Application in Foods
A Book

by Shujun Wang

  • Publisher : Springer Nature
  • Release : 2020-08-30
  • Pages : 179
  • ISBN : 9811506221
  • Language : En, Es, Fr & De
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The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..

Protein Functionality in Food Systems

Protein Functionality in Food Systems
A Book

by Navam S. Hettiarachchy,Gregory R. Ziegler

  • Publisher : CRC Press
  • Release : 1994-05-10
  • Pages : 536
  • ISBN : 9780824791971
  • Language : En, Es, Fr & De
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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.

Handbook of Food Structure Development

Handbook of Food Structure Development
A Book

by Fotis Spyropoulos,Aris Lazidis,Ian Norton

  • Publisher : Royal Society of Chemistry
  • Release : 2019-10-17
  • Pages : 498
  • ISBN : 1788019059
  • Language : En, Es, Fr & De
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The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Designing Functional Foods

Designing Functional Foods
Measuring and Controlling Food Structure Breakdown and Nutrient Absorption

by D. Julian McClements,Eric A Decker

  • Publisher : Elsevier
  • Release : 2009-07-30
  • Pages : 744
  • ISBN : 1845696603
  • Language : En, Es, Fr & De
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The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose

Life, Food, and Environment

Life, Food, and Environment
Annual Report of the Faculty/Graduate School of Agriculture, Kyoto University

by Kyōto Daigaku. Nōgakubu

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

Hannah Research Institute

Hannah Research Institute
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1999
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Structure

Food Structure
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1990
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Yearbook

Yearbook
A Book

by Hannah Research Institute

  • Publisher : Unknown Publisher
  • Release : 2003
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Biopolymer Mixtures

Biopolymer Mixtures
A Book

by Stephen E. Harding,Sandra E. Hill,J. R. Mitchell (Ph. D.)

  • Publisher : Hyperion Books
  • Release : 1995
  • Pages : 499
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Index of Conference Proceedings

Index of Conference Proceedings
Annual cumulation

by British Library. Document Supply Centre

  • Publisher : Unknown Publisher
  • Release : 2000
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Chemical and Functional Properties of Food Components, Second Edition

Chemical and Functional Properties of Food Components, Second Edition
A Book

by Zdzislaw E. Sikorski

  • Publisher : CRC Press
  • Release : 2002-06-27
  • Pages : 384
  • ISBN : 9781587161490
  • Language : En, Es, Fr & De
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An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.

Contribution of Triglyceride Structures to the Physical Properties of Milkfat and Milkfat Chainlength Fractions

Contribution of Triglyceride Structures to the Physical Properties of Milkfat and Milkfat Chainlength Fractions
A Book

by Catherine F. Simoneau

  • Publisher : Unknown Publisher
  • Release : 1994
  • Pages : 434
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Functionality and Protein Structure

Functionality and Protein Structure
Based on a Symposium

by Akiva Pour-El,American Chemical Society. Division of Agricultural and Food Chemistry

  • Publisher : Unknown Publisher
  • Release : 1979
  • Pages : 243
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Proteins and Their Applications

Food Proteins and Their Applications
A Book

by Srinivasan Damodaran

  • Publisher : CRC Press
  • Release : 1997-03-12
  • Pages : 694
  • ISBN : 9780824798208
  • Language : En, Es, Fr & De
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Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Gums and Stabilisers for the Food Industry 15

Gums and Stabilisers for the Food Industry 15
A Book

by Glyn O. Phillips

  • Publisher : Unknown Publisher
  • Release : 1980
  • Pages : 440
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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