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Author : Jie Li
Publisher :
ISBN 13 :
Total Pages : 222 pages
Book Rating : 4.:/5 (89 download)
Download or read book Effects of Heating Rate and Xanthan Addition on Gelation of Whey Protein Isolation written by Jie Li and published by . This book was released on 2003 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Changhui Sun
Publisher :
ISBN 13 :
Total Pages : 310 pages
Book Rating : 4.:/5 (89 download)
Download or read book Effect of Xanthan Gun Addition on Whey Protein Isolate Stabilized Emulsions written by Changhui Sun and published by . This book was released on 2006 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Seyed M.A. Razavi
Publisher : John Wiley & Sons
ISBN 13 : 1119418542
Total Pages : 737 pages
Book Rating : 4.1/5 (194 download)
Download or read book Emerging Natural Hydrocolloids written by Seyed M.A. Razavi and published by John Wiley & Sons. This book was released on 2019-02-05 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: Der erste Leitfaden zu den Funktionen, Strukturen und Anwendungen natürlicher Hydrokolloide. Heutzutage liegt der Nachdruck auf einer gesundheitsbewussten Lebensweise und Ernährung. Die Nachfrage nach natürlichen Lebensmitteln wächst ständig, und natürliche Hydrokolloide sind so beliebt wie nie zuvor. Sie dienen als Dickungsmittel, Stabilisatoren, Geliermittel, Fettersatz und Bindemittel. Als natürliche, pflanzenbasierte Polymere erfüllen sie eine Vielzahl der Funktionen handelsüblicher Inhaltsstoffe wie Xanthan, Guar, Gummiarabikum, Pektin und Stärke. Darüber hinaus bieten sie aufgrund der häufig enthaltenen aktiven biologischen Stoffe und ballaststoffreichen Zusammensetzung gesundheitliche Vorteile. Sie können präbiotische Wirkung haben und den Cholesterinspiegel senken. Die Anwendung diese neuartige Hydrokolloide ist noch immer unzureichend erforscht. Emerging Natural Hydrocolloids möchte hier Abhilfe schaffen und bietet einen fundierten Überblick über strukturell-funktionale Zusammenhänge, rheologische Aspekte und die potenzielle Nützlichkeit insbesondere in der Lebensmittel- und Pharmaindustrie. Dieses praktische Nachschlagewerk - bietet einen umfassenden und aktuellen Überblick über die derzeit verfügbaren Forschungsergebnisse zu natürlichen Hydrokolloiden. - untersucht die Hauptfunktionen und rheologischen Aspekte neuartiger Hydrokolloide. - informiert über mögliche Anwendungen von Biopolymeren in Lebensmitteln und Arzneistoffen. - zeigt die Zusammenarbeit international tätiger Lebensmittelwissenschaftler. Emerging Natural Hydrocolloids: Rheology and Functions bietet Wissenschaftlern, Ingenieuren, Technologen und Forschern einen einzigartigen und tiefen Einblick in die Welt neuartiger Hydrokolloide, deren Anwendungen, Eigenschaften und möglicher Vorteile.
Author : Vania Regina Nicoletti Telis
Publisher : CRC Press
ISBN 13 : 1439844941
Total Pages : 419 pages
Book Rating : 4.4/5 (398 download)
Download or read book Biopolymer Engineering in Food Processing written by Vania Regina Nicoletti Telis and published by CRC Press. This book was released on 2012-05-29 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects. Following an overview of biopolymer applications and their functionality in different processes, the text examines: Production routes, availability, costs, and physicochemical properties of commercial biopolymers Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flow Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods The book also explores the application of biopolymers in separation processes for recovery of biocompounds. It discusses biopolymer behavior during thermoplastic extrusion and the response of certain cereals and snacks to extrusion operating parameters. Finally, it reviews engineering aspects of biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps and discusses biopolymers used as cryoprotectants in food freezing. A comprehensive source of scientific and technical information for those involved with process design and research and development, the book is also an ideal reference for academic researchers and undergraduate and postgraduate students.
Author : Mike Boland
Publisher : Academic Press
ISBN 13 : 0124051758
Total Pages : 623 pages
Book Rating : 4.1/5 (24 download)
Download or read book Milk Proteins written by Mike Boland and published by Academic Press. This book was released on 2014-07-08 with total page 623 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful. - 20% new chapter content — full revision throughout - New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins - Internationally recognized authors and editors bring academic and industrial insights to this important topic
Author : Ogechukwu Okolo
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (13 download)
Download or read book Acid Induced Gelation Behavior of Oil-in-water Emulsions Stabilized by Soy Proteins and Whey Proteins Mixtures, Effect of Interfacial Composition written by Ogechukwu Okolo and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Electrostatic Effects on the Physical Properties of Particulate Whey Protein Isolate Gels written by and published by . This book was released on 2000 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey protein isolate (WPI) forms particulate, heat-induced gels under conditions of low electrostatic repulsion among proteins. Particulate gels appear opaque, release water when deformed, and can be formed by 1) adjusting the pH to near the isoelectric point (pI) of beta-lactoglobulin ("pH treatment"), and 2) addition of>200 mM NaCl at pH 7.0 ("NaCl treatment"). The objective of our research was to understand the electrostatic contribution to particulate gel formation, using large strain rheology and microstructural techniques to characterize gel properties. Gels of WPI (10% protein w/v) were formed by heating at 80 degrees C for 30 minutes. The large strain fracture properties of shear strain at fracture, shear stress at fracture, and slope ratio (R0.3) (indication of non-linear stress/strain behavior) were measured with a torsion gelometer. Gel microstructure was observed using scanning electron microscopy (SEM). Gel permeability (Bgel) was evaluated by measuring the flow of solvent through a fixed gel matrix and calculating the permeability coefficient based on Darcy's Law. Fracture properties for both treatments were determined from pH 5.2 to 5.8 and NaCl concentration from 0.2 to 0.6 M (pH 7). When fracture stress and fracture strain curves for pH and NaCl treatments were overlaid, there was a distinct overlap. Based on this, treatment pairs were formulated to match rheological properties. The "high stress" pair was matched at pH 5.47 and 0.25 M NaCl, pH 7.0 (fracture stress=23 kPa and fracture strain=1.86) and the "low stress" pair at pH 5.68 and 0.6 M NaCl, pH 7.0 (fracture stress=13 kPa and fracture strain=1.90). Each pair was not significantly different for fracture stress(p>0.05), and there was no significant difference among all treatment pair values for fracture strain (p>0.05). However, the R0.3 was treatment, not pair specific. The NaCl treatments (0.25 M NaCl, pH 7 and 0.6 M, pH 7) had R0.3 values of 1.23 and 1.26, respectively, w.
Author : Lezli Mychel Rich
Publisher :
ISBN 13 :
Total Pages : 136 pages
Book Rating : 4.:/5 (44 download)
Download or read book The Effects of Sugars on Whey Protein Isolate Gelation written by Lezli Mychel Rich and published by . This book was released on 2000 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Keren Kles
Publisher :
ISBN 13 : 9781339065113
Total Pages : pages
Book Rating : 4.0/5 (651 download)
Download or read book The Effect of Cysteine on Formation, Microstructure and Physico-chemical Properties of Whey Proteins Based Gels and Emulsion Gels written by Keren Kles and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey proteins (WP) gels are widely used in the food and pharmaceutical industries both to control and maintain the texture of products and as delivery systems of sensitive material and slow release agents. The combined manifestation of emulsification and gelation properties of WP provides unique opportunities for developing biological composites, in the form of emulsion gels that can encapsulate functional ingredients and drugs for controlled release and protective purposes, both for the food and pharmaceutical industries. The availability and activation of the SH group of [beta]-Lactoglobulin ([beta]-lg) in heat-induced gelation of WP has been shown to play a major role in the gelation process and was shown to significantly affect the formation and properties of the gels formed. The gelation and properties of WP gels are also dependent on: protein composition and concentration, net charge on the surface of the proteins and on the ionic environment. The properties of emulsion gels are also govern by the lipid load, adsorption of protein-based structures at the oil/water interface, interactions between the latter and the protein-based network and properties of both proteins and lipids. Recognizing the important role of active SH groups to the formation and properties of WP-based gels, the aim of the research was to investigate the effect of addition of a free thiol group which is not associated with [beta]-lg (in the form of free L-cysteine (Cys)) to individual WP ([alpha]-lactalbumin ([alpha]-la) and [beta]-lg) and different mixtures of these proteins on the properties of WP solutions and formation and properties of WP-gels and emulsion gels. Combined effect of Cys and protein concentration and composition, oil load, pH and the gelation temperature was also examined. A water-soluble model nutrient, riboflavin, was entrapped in Cys-fortified WP gels and emulsion gels and the time-dependent release of this compound into aqueous environment and into simulated gastric and intestinal fluids (SGF and SIF, respectively) was investigated. Results indicated that Cys had a Cys:Protein (Cys:P) ratio-dependent effect on the properties of the different WP solutions, Gels and emulsion gels. In all cases, increasing Cys:P ratio lowered the denaturation temperature of the proteins by up to 18% and 22% for [beta]-lg and [alpha]-la, respectively and did not allow renaturation of [alpha]-la. Addition of Cys also allowed aggregation of the proteins at 25 °C and the aggregation rate at room temperature increased with increase in Cys:P ratio. [alpha]-la solutions started aggregating at lower Cys:P ratios than the corresponding [beta]-lg solutions indicating that [alpha]-la solutions are more sensitive to the addition of Cys than [beta]-lg solutions. Fortifying WPI solutions and emulsions with free Cys prior to the onset of gelation allowed, at a given protein concentration, lowering the gelation temperature and at a given temperature, lowering the critical protein concentration for gelation for both gels and emulsion gels. When gelled at 90 °C, the lowest protein concentration that allowed gelation was 4% with the addition of Cys, regardless of protein composition. Addition of Cys allowed formation of [alpha]-la gels at temperatures as low as 25 °C when protein concentration was as low as 8%, which are both below the temperatures and concentrations reported in the literature. [beta]-lg solutions did not form a gel at 25 °C regardless of Cys:P ratio and protein concentration. Addition of Cys changed the appearance, microstructure and properties of gels and emulsion gels in a Cys:P ratio-dependent manner. As Cys: P ratio was increased; gels were more brittle and less elastic and turned from gels that could be compressed to 80% deformation without breaking to brittle gels that broke at lower force and lower deformations. Gels also transitioned from "fine stranded" gels (transparent) to "particulated" (opaque) gels with increase in Cys:P ratios and their structure was more compact with a higher degree of crosslinking. Emulsion gels were softer and more brittle than their oil-free counterparts. Swelling ability of WP gels when immersed in water, SGF and SIF decreased with the addition of Cys by up to 93, 70 and 20%, respectively. Results indicated that swelling of emulsion gels immersed in water, SGF and SIF, was inversely proportional to Cys concentration and oil load. This could be attributed to the effect of Cys and oil on the microstructure of gels, which could decrease the diffusion of water and the expansion of protein network. Riboflavin release from gels and emulsion gels was also influenced by the addition of Cys and oil due to their effect on gel swelling and water diffusion. Both swelling of the gels in all three-dispersing media and the release of riboflavin from them were also affected by the immersion medium composition. Results in this study present a food safe opportunity for using Cys and WP in different compositions and concentrations, oil loads, pH values and temperatures to modulate the mechanical properties of WP gels and emulsion gels and present an opportunity to lower the protein concentration and temperature needed to produce WP gels. Observations also suggested that the extent to which the protein network became cross-linked during gelation was proportionally related to Cys concentration and presents new opportunities to modulate the properties of WP based delivery systems.
Author : Steve W. Cui
Publisher : CRC Press
ISBN 13 : 0203485289
Total Pages : 431 pages
Book Rating : 4.2/5 (34 download)
Download or read book Food Carbohydrates written by Steve W. Cui and published by CRC Press. This book was released on 2005-05-23 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
Author :
Publisher : Academic Press
ISBN 13 : 0123744075
Total Pages : 4072 pages
Book Rating : 4.1/5 (237 download)
Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Author : Mingruo Guo
Publisher : John Wiley & Sons
ISBN 13 : 111925602X
Total Pages : 280 pages
Book Rating : 4.1/5 (192 download)
Download or read book Whey Protein Production, Chemistry, Functionality, and Applications written by Mingruo Guo and published by John Wiley & Sons. This book was released on 2019-04-15 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
Author : M. Anandha Rao
Publisher : Springer Science & Business Media
ISBN 13 : 1461492300
Total Pages : 470 pages
Book Rating : 4.4/5 (614 download)
Download or read book Rheology of Fluid, Semisolid, and Solid Foods written by M. Anandha Rao and published by Springer Science & Business Media. This book was released on 2013-11-19 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. · A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions · Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements · Diffusive Wave Spectroscopy · Correlation of Bostwick consistometer data with property-based dimensionless groups · A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils · Discussion of how tribology and rheology can be used for the sensory perception of foods
Author : Kathryn Michelle Fox
Publisher :
ISBN 13 :
Total Pages : 90 pages
Book Rating : 4.:/5 (786 download)
Download or read book The Impact of Heating and Acidification on the Flavor of Whey Protein Isolate written by Kathryn Michelle Fox and published by . This book was released on 2012 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Zeki Berk
Publisher : Academic Press
ISBN 13 : 0124159869
Total Pages : 721 pages
Book Rating : 4.1/5 (241 download)
Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2013-06-08 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues
Author : Paul L. H. McSweeney
Publisher : Springer
ISBN 13 : 1493928007
Total Pages : 508 pages
Book Rating : 4.4/5 (939 download)
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer. This book was released on 2015-10-30 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
Author : Fernanda C. Godoi
Publisher : Academic Press
ISBN 13 : 012814565X
Total Pages : 408 pages
Book Rating : 4.1/5 (281 download)
Download or read book Fundamentals of 3D Food Printing and Applications written by Fernanda C. Godoi and published by Academic Press. This book was released on 2018-11-02 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers Includes the effects of flow behaviour and viscoelastic properties of printing materials Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications Prosumer-driven 3D food printing Safety and labelling of 3D printed food
