Canola Protein Functionality in Food Systems Book

Canola Protein Functionality in Food Systems

  • Author : Florence Ojiugo Uruakpa
  • Publisher : Academic Press and AOCS Press
  • Release Date : 2021-09-15
  • Genre: Science
  • Pages : 312
  • ISBN 10 : 0128123559
  • Total Read : 83
  • File Size : 12,8 Mb

Canola Protein Functionality in Food Systems Summary:

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

Engineering Plant Based Food Systems Book

Engineering Plant Based Food Systems

  • Author : Sangeeta Prakash
  • Publisher : Academic Press
  • Release Date : 2022-11-25
  • Genre: Technology & Engineering
  • Pages : 354
  • ISBN 10 : 9780323885607
  • Total Read : 71
  • File Size : 18,8 Mb

Engineering Plant Based Food Systems Summary:

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds). Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.

Emerging Sources and Applications of Alternative Proteins Book

Emerging Sources and Applications of Alternative Proteins

  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2022-08-05
  • Genre: Technology & Engineering
  • Pages : 322
  • ISBN 10 : 9780323983891
  • Total Read : 68
  • File Size : 16,9 Mb

Emerging Sources and Applications of Alternative Proteins Summary:

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications. Focuses only on emerging sources of food proteins that are key to sustain the global protein nutrition Written by invited experts with years of hands-on experience on the field Provides the latest advancements of research and application of emerging sources of food proteins Aims to inspire new protein products development using emerging sources of food proteins

Hydrophobic Interactions in Food Systems Book

Hydrophobic Interactions in Food Systems

  • Author : Shuryo Nakai
  • Publisher : CRC Press
  • Release Date : 2018-01-18
  • Genre: Science
  • Pages : 322
  • ISBN 10 : 9781351090216
  • Total Read : 68
  • File Size : 10,7 Mb

Hydrophobic Interactions in Food Systems Summary:

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.

Milk Proteins Book

Milk Proteins

  • Author : Mike Boland
  • Publisher : Academic Press
  • Release Date : 2019-11-20
  • Genre: Technology & Engineering
  • Pages : 764
  • ISBN 10 : 9780128152522
  • Total Read : 92
  • File Size : 18,7 Mb

Milk Proteins Summary:

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

Future Foods Book

Future Foods

  • Author : Rajeev Bhat
  • Publisher : Academic Press
  • Release Date : 2021-12-04
  • Genre: Technology & Engineering
  • Pages : 786
  • ISBN 10 : 9780323910026
  • Total Read : 81
  • File Size : 13,8 Mb

Future Foods Summary:

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Proteins in Food Processing Book

Proteins in Food Processing

  • Author : Rickey Y. Yada
  • Publisher : Woodhead Publishing
  • Release Date : 2017-11-13
  • Genre: Technology & Engineering
  • Pages : 674
  • ISBN 10 : 9780081007297
  • Total Read : 93
  • File Size : 18,6 Mb

Proteins in Food Processing Summary:

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 Book

Functionality of Proteins in Food

  • Author : Joseph F. Zayas
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Science
  • Pages : 373
  • ISBN 10 : 9783642591167
  • Total Read : 81
  • File Size : 20,7 Mb

Functionality of Proteins in Food Summary:

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 o