Skip to main content

Canola Protein Functionality In Food Systems

In Order to Read Online or Download Canola Protein Functionality In Food Systems Full eBooks in PDF, EPUB, Tuebl and Mobi you need to create a Free account. Get any books you like and read everywhere you want. Fast Download Speed ~ Commercial & Ad Free. We cannot guarantee that every book is in the library!

Canola Protein Functionality in Food Systems

Canola Protein Functionality in Food Systems Book
Author : Florence Ojiugo Uruakpa
Publisher : Academic Press and AOCS Press
Release : 2021-09-15
ISBN : 9780128123553
Language : En, Es, Fr & De

GET BOOK

Book Description :

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 Book
Author : Florence Ojiugo Uruakpa
Publisher : Unknown
Release : 2012
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Evaluation of Canola Protein Functionality in Mixed Food Systems book written by Florence Ojiugo Uruakpa, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Evaluation of Canola Protein Functionality in Mixed Food Systems microform

Evaluation of Canola Protein Functionality in Mixed Food Systems  microform  Book
Author : Florence Ojiugo Uruakpa
Publisher : Library and Archives Canada = Bibliothèque et Archives Canada
Release : 2004
ISBN : 9780612973121
Language : En, Es, Fr & De

GET BOOK

Book Description :

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.

Hydrophobic Interactions in Food Systems

Hydrophobic Interactions in Food Systems Book
Author : Shuryo Nakai
Publisher : CRC Press
Release : 2018-01-18
ISBN : 1351090216
Language : En, Es, Fr & De

GET BOOK

Book Description :

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.

Proteins in Food Processing

Proteins in Food Processing Book
Author : Rickey Yada
Publisher : Elsevier
Release : 2004-04-22
ISBN : 1855738376
Language : En, Es, Fr & De

GET BOOK

Book Description :

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 Book
Author : Mike Boland,Harjinder Singh
Publisher : Academic Press
Release : 2019-11-20
ISBN : 0128152524
Language : En, Es, Fr & De

GET BOOK

Book Description :

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

Proteins in Food Processing

Proteins in Food Processing Book
Author : Rickey Y. Yada
Publisher : Woodhead Publishing
Release : 2017-11-13
ISBN : 0081007299
Language : En, Es, Fr & De

GET BOOK

Book Description :

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

Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins Book
Author : Zdzislaw E. Sikorski
Publisher : CRC Press
Release : 2001-06-22
ISBN : 9781566769600
Language : En, Es, Fr & De

GET BOOK

Book Description :

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.

Functionality of Proteins in Food

Functionality of Proteins in Food Book
Author : Joseph F. Zayas
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 3642591167
Language : En, Es, Fr & De

GET BOOK

Book Description :

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. . . . . . . . . . . . . . . . . . . . . . . .

Dissertation Abstracts International

Dissertation Abstracts International Book
Author : Anonim
Publisher : Unknown
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Dissertation Abstracts International book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Introduction to Food Science and Food Systems

Introduction to Food Science and Food Systems Book
Author : Rick Parker,Miriah Pace
Publisher : Cengage Learning
Release : 2016-03-04
ISBN : 1305855469
Language : En, Es, Fr & De

GET BOOK

Book Description :

Cultivate a career in food science with INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition! Uncover the foundations of the modern food industry, from nutrition and chemistry to processing and safety, and delve into some of the most pressing foodborne issues of our day. Laced with full-color images, drawings, charts, and graphs, chapters discuss the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of agriscience concepts with practical, hands-on activities in math, science and other key areas, aligning the readings with National Agricultural Education Standards and FFA Career Development Events (CDEs). Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food Structure and Functionality

Food Structure and Functionality Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2020-11-17
ISBN : 0128214643
Language : En, Es, Fr & De

GET BOOK

Book Description :

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

History of Cargill s Work with Soybeans and Soybean Ingredients 1940 2020

History of Cargill s Work with Soybeans and Soybean Ingredients  1940 2020  Book
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Release : 2020-07-17
ISBN : 1948436221
Language : En, Es, Fr & De

GET BOOK

Book Description :

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.

Food Proteins

Food Proteins Book
Author : Shuryo Nakai,H. Wayne Modler
Publisher : John Wiley & Sons
Release : 1996-12-17
ISBN : 9780471186144
Language : En, Es, Fr & De

GET BOOK

Book Description :

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.

Food Science and Technology Abstracts

Food Science and Technology Abstracts Book
Author : Anonim
Publisher : Unknown
Release : 1985
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

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.

Handbook of Food Preservation

Handbook of Food Preservation Book
Author : M. Shafiur Rahman
Publisher : CRC Press
Release : 1999-01-21
ISBN : 9780824702090
Language : En, Es, Fr & De

GET BOOK

Book Description :

With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.

Applied Food Protein Chemistry

Applied Food Protein Chemistry Book
Author : Zeynep Ustunol
Publisher : John Wiley & Sons
Release : 2014-12-31
ISBN : 111994449X
Language : En, Es, Fr & De

GET BOOK

Book Description :

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.

Bibliography of Agriculture

Bibliography of Agriculture Book
Author : Anonim
Publisher : Unknown
Release : 1991-04
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Bibliography of Agriculture book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Methods of Testing Protein Functionality

Methods of Testing Protein Functionality Book
Author : G. M. Hall
Publisher : Springer Science & Business Media
Release : 1996-06-30
ISBN : 9780751400533
Language : En, Es, Fr & De

GET BOOK

Book Description :

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.

Chemical Abstracts

Chemical Abstracts Book
Author : Anonim
Publisher : Unknown
Release : 1990
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Chemical Abstracts book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.