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Heat Denaturation Of The Major Whey Proteins And The Stability Of The Heat Induced Complex Between Beta Lactoglobulin And Kappa Casein
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Book Synopsis Heat Denaturation of the Major Whey Proteins and the Stability of the Heat Induced Complex Between [beta]-lactoglobulin and [kappa]-casein by : Rosalind Mann-ching Hsu
Download or read book Heat Denaturation of the Major Whey Proteins and the Stability of the Heat Induced Complex Between [beta]-lactoglobulin and [kappa]-casein written by Rosalind Mann-ching Hsu and published by . This book was released on 1968 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Heat Stability of Concentrated Milk Systems by : Joseph Dumpler
Download or read book Heat Stability of Concentrated Milk Systems written by Joseph Dumpler and published by Springer. This book was released on 2017-10-25 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.
Book Synopsis Food Biochemistry and Food Processing by : Benjamin K. Simpson
Download or read book Food Biochemistry and Food Processing written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2012-04-11 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA
Book Synopsis Advanced Dairy Chemistry by : Paul L. H. McSweeney
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.
Book Synopsis Heat-induced Kappa-casein and Beta-lactoglobulin-complex and Methods of Proving it by : W. Damicz
Download or read book Heat-induced Kappa-casein and Beta-lactoglobulin-complex and Methods of Proving it written by W. Damicz and published by . This book was released on 1975 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Milk Proteins written by Mike Boland and published by Academic Press. This book was released on 2019-11-20 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Handbook of Drying for Dairy Products by : C. Anandharamakrishnan
Download or read book Handbook of Drying for Dairy Products written by C. Anandharamakrishnan and published by John Wiley & Sons. This book was released on 2017-02-03 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry
Book Synopsis Heat-induced Changes in Milk by : P. F. Fox
Download or read book Heat-induced Changes in Milk written by P. F. Fox and published by . This book was released on 1995 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Functional Properties of Food Components by : Yeshajahu Pomeranz
Download or read book Functional Properties of Food Components written by Yeshajahu Pomeranz and published by Academic Press. This book was released on 2012-12-02 with total page 583 pages. Available in PDF, EPUB and Kindle. Book excerpt: An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. - Updates the first edition by the addition of genetic engineering progress - Contains previously unpublished information on food patents - Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods - Features additional material on poultry and fish
Book Synopsis Milk and Dairy Products in Human Nutrition by : Young W. Park
Download or read book Milk and Dairy Products in Human Nutrition written by Young W. Park and published by John Wiley & Sons. This book was released on 2013-04-09 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.
Book Synopsis Ullmann's Food and Feed, 3 Volume Set by : Wiley-VCH
Download or read book Ullmann's Food and Feed, 3 Volume Set written by Wiley-VCH and published by John Wiley & Sons. This book was released on 2017-06-19 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1971-10-29 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Book Synopsis Thermal Food Processing by : Da-Wen Sun
Download or read book Thermal Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2012-05-16 with total page 689 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, and models The development and application of deterministic heat transfer models for predicting internal product temperatures Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD) Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.
Book Synopsis The Effects of Heat Stable Proteins on Preservation of Bovine Spermatozoa by : Muhammad Mahmood Hassan
Download or read book The Effects of Heat Stable Proteins on Preservation of Bovine Spermatozoa written by Muhammad Mahmood Hassan and published by . This book was released on 1990 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of Casein to Whey Protein Ratio on the Heat Stability of Skim Milk by : Mandeep Kaur Jeswan Singh
Download or read book The Effect of Casein to Whey Protein Ratio on the Heat Stability of Skim Milk written by Mandeep Kaur Jeswan Singh and published by . This book was released on 2011 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heating is an integral part of processing milk and the response of milks to heating dictates the processability and functionality of the milks. This thesis examines the effects of changing the ratio of the caseins to whey proteins on the behaviour of skim milk on heating. Modified skim milks with similar serum mineral compositions but with different casein to whey protein ratios (0.03, 1.74, 3.97, 5.27, 7.25) were prepared by blending casein rich and whey protein rich fractions in appropriate amounts and dialyzing against 9% total solids skim milk (pH6.7). These modified milks were freeze dried and used for preparation of 9% total solids milks at various pH (6.2, 6.7 and 7.2).Viscometry and Diffusing Wave Spectroscopy (DWS), both prior to and after heating as well as in situ, were used to investigate the effects of the casein to whey protein ratios on the heat stability of the milks. The pH in situ at the time of heating and Ca activity at 25°C were used to gain insights into changes in the mineral equilibria. The heat-induced changes to protein distribution between the serum and colloidal phases and the type of protein complexes formed after heating were followed using HPLC-SEC and gel electrophoresis.On heating (90°C/10min), milks (pH6.2) with the lowest ratios of casein to whey protein (0.03 and 1.74) gelled while the viscosities of the other milks increased. At pH6.7 and 7.2, the viscosity decreased for all milks except that with the lowest casein to whey protein ratio (0.03) where viscosity was increased. The viscosity increase at the lower pH was attributed to complex formation between the denatured whey proteins and the casein micelles. The decrease in viscosity for the higher pH milks after heating was due to the dissociation of caseins from the micelle and the formation of increased amounts of soluble aggregates as confirmed by the HPLC-SEC and gel electrophoresis. Characterization of the serum protein concentration and gel electrophoresis analysis of the modified milks showed that iIn the presence of casein micelles, the serum protein concentration of the milks increased on heating as a function of pH and increasing casein to whey protein ratio as a result of more dissociation of caseins and the formation of soluble aggregates at higher pH. HPLC-SEC analysis showed that the size of the soluble aggregates decreases as the casein to whey protein ratio increases.The pH in situ decreased during heating (90oC/10min), the magnitude of which was increased with increasing initial milk pH. The changes in pH in situ were independent of the casein to whey protein ratio and were similar for all milks, clearly demonstrating that pH changes are solely governed by the serum mineral composition. The pH and Ca activity after heating werewas largely restored to the initial values for most milks except for the milks with lower casein to whey protein ratios (0.03, 1.74) at high pH (7.2). This demonstrates that in the absence of casein micelles, there were changes to the calcium phosphate equilibria that were not reflected in the overall pH change.DWS measurements as a function of temperature (25-120°C) enabled an in-situ study of (a) the heat-induced changes to the milk proteins and the serum as manifested by the changes to the casein micelles and (b) the temperature of the onset of gelation. Changes to the interactions of the casein micelles as shown by changes in their diffusion coefficients were most pronounced at pH 6.2 where significant changes to the mobility of the casein micelles occurred between 80 to 120oC due to the aggregation of the denatured whey proteins on the casein micelles surface. At pH 6.7 and 7.2, changes to the mobility of the casein micelles were minimal except at high temperatures (105-120oC) due to the decrease in size as a result of increased soluble aggregate formation. At 120oC, with the exception of the milk with the highest casein to whey protein ratio, all pH6.2 milks gelled on heating. The reduction in the low whey protein concentration for the milk with the highest casein to whey protein ratio (7.25) improved heat stability at low pH.Overall, the results showed that the pH and temperature of heating have major effects on the aggregation behavior of the proteins and that the susceptibility of the milks to aggregation was strongly influenced by the casein to whey protein ratio. Heat stability increased with increasing ratio of caseins to whey proteins, especially at low pH. The results of this work have demonstrated that the heat stability of milks can be manipulated by careful control of the protein composition and the pH prior to heating.
Book Synopsis Handbook of Dairy Foods Analysis by : Fidel Toldrá
Download or read book Handbook of Dairy Foods Analysis written by Fidel Toldrá and published by CRC Press. This book was released on 2021-03-29 with total page 1041 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, th e book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
Book Synopsis Heat Treatment of Mixtures of Β-lactoglobulin and K-casein by : Grant Henry Hartman
Download or read book Heat Treatment of Mixtures of Β-lactoglobulin and K-casein written by Grant Henry Hartman and published by . This book was released on 1966 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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