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Heat Induced Interactions Of Beta Lactoglobulin Alpha Lactalbumin And Casein Micelles
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Book Synopsis Heat-induced Interactions of [beta]-lactoglobulin, [alpha]-lactalbumin and Casein Micelles by : Martha Chogugudza Chiweshe
Download or read book Heat-induced Interactions of [beta]-lactoglobulin, [alpha]-lactalbumin and Casein Micelles written by Martha Chogugudza Chiweshe and published by . This book was released on 1996 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Shear-induced Casein-whey Protein Interactions by : Oscar Solar
Download or read book Shear-induced Casein-whey Protein Interactions written by Oscar Solar and published by . This book was released on 2008 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 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 The Use of Radiolabelled Milk Proteins to Study Thermally-induced Protein Interactions in Milk Systems by : Bongsoo Noh
Download or read book The Use of Radiolabelled Milk Proteins to Study Thermally-induced Protein Interactions in Milk Systems written by Bongsoo Noh and published by . This book was released on 1988 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B by : P. F. Fox
Download or read book Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B written by P. F. Fox and published by Springer Science & Business Media. This book was released on 2003 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as methods for resolving and identifying proteins, biologically and physiologically active proteins, molecular genetics and functional milk proteins-all of which have assumed increased importance in recent years.All chapters from the second edition have been completely updated and coverage of the biological properties and stability of milk proteins has been enhanced greatly. The book has been expanded from 18 chapters in the second edition to 29 chapters and is divided into two parts: Part A (Chapters 1-11) describes the more basic aspects of milk proteins, while Part B (Chapters 12-29) reviews the more applied aspects. New topics include an overview of the milk protein system, allergenicity of milk proteins, bioactive peptides, genetic engineering of milk proteins, and certain additional chapters on protein-rich dairy products.This authoritative work summarizes current knowledge on milk proteins and suggests areas for future work.
Book Synopsis Heat Induced Interactions Between Casein, Whey Proteins and Lecithins by : Mamdouh El-Bakry
Download or read book Heat Induced Interactions Between Casein, Whey Proteins and Lecithins written by Mamdouh El-Bakry and published by LAP Lambert Academic Publishing. This book was released on 2011-03 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk proteins consist of casein micelles and whey proteins. Heat treatments cause denaturation of whey proteins. The denatured whey proteins may either form whey protein aggregates or may provoke whey protein coating of the casein micelles. This research focused on the effect of heat on the properties of milk proteins and their heat-induced interactions. This effect was studied in different concentrations of whey proteins and different types and concentrations of lecithins, by using three techniques; Photon Correlation Spectroscopy (PCS), Centrifugal Photosedimentometry or Centrifugal Particle Size Analyser and Differential Scanning Calorimetry (DSC). From the overall results obtained, it was concluded that the heat-induced interaction between casein micelles and whey proteins could be reduced by addition of hydrophilic lecithins, which could be due to the fact that the latter stabilises the unfolded state of the denatured whey proteins and hence minimises its aggregation and interaction with other proteins.
Book Synopsis Ingredient Interactions by : Anilkumar G. Gaonkar
Download or read book Ingredient Interactions written by Anilkumar G. Gaonkar and published by CRC Press. This book was released on 2016-04-19 with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge
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
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:
Book Synopsis Dairy Processing and Quality Assurance by : Ramesh C. Chandan
Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-10-19 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Book Synopsis Effect of Heat on B-lactoglobulin and A-lactalbumin in Bovine Milk by : Abdel Aziz Hassan Mohamed Elfagm
Download or read book Effect of Heat on B-lactoglobulin and A-lactalbumin in Bovine Milk written by Abdel Aziz Hassan Mohamed Elfagm and published by . This book was released on 1977 with total page 85 pages. Available in PDF, EPUB and Kindle. Book excerpt: COWS, MILK, LACTALBUMIN, LACTOGLOBULIN, CASEIN, CHEMICAL INTERACTIONS, HEATING, WHEY PROTEINS, THERMODENATURATION, SULPHYDRYL BLOCKING AGENTS.
Book Synopsis Heat-induced Complex Formation in Milk by : Jack Carl Trautman
Download or read book Heat-induced Complex Formation in Milk written by Jack Carl Trautman and published by . This book was released on 1958 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Calorimetry in Food Processing by : Gönül Kaletunç
Download or read book Calorimetry in Food Processing written by Gönül Kaletunç and published by John Wiley & Sons. This book was released on 2009-10-27 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
Book Synopsis Food Engineering and Process Applications: Transport phenomena by : M. Le Maguer
Download or read book Food Engineering and Process Applications: Transport phenomena written by M. Le Maguer and published by . This book was released on 1986 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Heat Induced Interactions of Goat Milk Proteins by : Christine K. Herzing, 1967-
Download or read book Heat Induced Interactions of Goat Milk Proteins written by Christine K. Herzing, 1967- and published by . This book was released on 1993 with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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