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Milk Proteins Protein Protein Interactions And Their Effects On Dough Properties And Bread Quality
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Book Synopsis Milk Proteins, Protein-protein Interactions and Their Effects on Dough Properties and Bread Quality by : Wayne Barry Sanderson
Download or read book Milk Proteins, Protein-protein Interactions and Their Effects on Dough Properties and Bread Quality written by Wayne Barry Sanderson and published by . This book was released on 1966 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Protein-protein Interactions on the Rheological Properties and Expansion Behavior of Extruded Wheat Flour by : Ian Allan Lambert
Download or read book Effect of Protein-protein Interactions on the Rheological Properties and Expansion Behavior of Extruded Wheat Flour written by Ian Allan Lambert and published by . This book was released on 1999 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook on Milk and Milk Proteins by : H. Panda
Download or read book Handbook on Milk and Milk Proteins written by H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2011-10-04 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins play an important role in nutrition, taste, allergies, texture, structure, processing and yield performance. In the food industry, proteins are a key element of our diet and an important ingredient for food technologists. The total protein component of milk is composed of numerous specific proteins. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. Milk protein is a rich source of essential amino acids and they have been the subject of intensive research for an effort to unravel their molecular structure and interactions, relationship between structure and functional attributes, interactions of proteins during processing and, more recently, their physiological functions. Free fatty acids (FFA) in fresh milk normally amount to less than 1% of the total milk fat, yet they are important because of their effect on milk flavour. Now a day, the processing of milk is part of a highly organized and controlled dairy industry, which produces and markets a multitude of dairy products. Functional milk proteins are perfectly suited for use in the dairy sector of food production and the modern food processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Some of the fundamentals of the book are surface tension of milk, lactose chemistry, milk proteins, phosphorylation of milk proteins, comparative aspects of milk proteins, utilization of milk proteins, heat stability of milks, heat stability of homogenized concentrated milk, lysinoalanine in milk and milk products, heat coagulation of type a milk, syneresis of heated milk, fatty acids in milk, milk gel assembly, mechanical agitation of milk, natural, leucocyte and bacterial milk, grass and legume diets and milk production. This book provides a complete overview and offers insights into topics for more in-depth reading on milk and milk proteins. The book covers chapters on milk proteins, biosynthesis & secretion of milk proteins, utilization, types of milk proteins, phosphorylation, milk glycoproteins and many more. It is hoped that this book will be very helpful to all its readers, students, new entrepreneurs, food technologist, technical institution and scientists. TAGS Dairy production and products: Milk processing, How milk is made, Dairy Processing, milk processing steps, processing of milk in dairy industry, milk processing pdf, milk processing procedure, Keeping quality of Pasteurized Milk, Milk Production in India, Increasing Milk Production, utilization of milk proteins, Functional Milk Proteins: Production and Utilization, Handbook on Milk and Milk Proteins, Milk Composition, what is the protein in milk, Milk Proteins book, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing Projects, Starting a Food or Beverage Processing Business, How to Start a Food Production Business, Agro Based Small Scale Industries Projects
Download or read book Milk Proteins written by Isabel Gigli and published by BoD – Books on Demand. This book was released on 2016-09-07 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk proteins have nutritional value and extraordinary biological properties. Research over the last decades has provided new insight into the structure and the function of milk bioactive peptides. Some of these peptides are delivered directly into milk, and some are encrypted in major proteins such as caseins and lactoglobulins. These peptides have antimicrobial functions modulating the gut microflora. Even when milk is undisputedly the first food for mammals, milk proteins sometimes can be a health threat, either because of allergic reaction or because of toxicity. In this regard, in vitro studies showed donkey's casein and major whey proteins to be more digestible than cows' for human consumption. In this book, readers will find updated research on the major milk proteins' structure, bioactive peptides, milk protein allergy, therapeutic strategies, and chemical markers that can be used to detect cow milk intolerance in infants. This book provides the most current scientific information on milk proteins, from structure to biological properties. It will be of great benefit for those interested in milk production, milk chemistry, and human health.
Book Synopsis The Effects of Modulating Hydrophobic Interactions in Milk Protein Systems by :
Download or read book The Effects of Modulating Hydrophobic Interactions in Milk Protein Systems written by and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk proteins associate with each other via several mechanisms including hydrophobic interactions. The properties of casein networks relies on the nature of these interaction forces (type, strength, number, and lifetime or relaxation behavior) between bonds within the network. Hydrophobic interactions have been included as one of the integral forces in recent models of the casein micelle. This aim of this thesis was to understand the role of hydrophobic interactions in several milk protein systems and how modifying these interactions would affect the formation, strength, and stability of the matrices. A series of salts, which mainly modifies hydrophobic interactions in protein systems by increasing or decreasing the solubility of a protein, was used as a tool to assess the role hydrophobic interactions play within several milk protein networks. Four model milk protein systems were studied: brine-salted cheese, process cheese, rennet milk gels, and protein stabilized foams. Salts were added to the protein systems at low and high concentrations. Chemical, rheological, textural and functional tests were used to assess how intrinsic or extrinsic factors affect the changes in protein-protein interaction strength. At low salt concentrations (0.25 M) electrostatic interactions decrease in milk protein systems. Cheese and gel systems exhibited lower hardness and storage modulus values. Foams demonstrated increased overrun, stability, and yield stress. At high salt concentrations 0.25 M, salt-specific effects were observed (i.e., strengthening or weakening hydrophobic interactions). Strengthening hydrophobic interactions in rennet gels and cheeses resulted in a more dense, brittle, and firmer protein network. Foams were more stable but weaker than the control. Weakening hydrophobic interactions produced softer, more meltable cheeses and prevented gelation. Foams were more voluminous but less stable and weaker. A deeper understanding of the role of hydrophobic interactions in milk protein systems helped to provide information how modulating hydrophobic interactions can influence cheese texture and melt properties, gelation and structure of rennet gels, and stability of protein stabilized foams. This research can lead to the development of milk protein products that employ functional ingredients/methods which alter hydrophobic interactions in proteins as tools to improve texture or functionality.
Book Synopsis Functionality of Proteins in Food by : Joseph F. Zayas
Download or read book Functionality of Proteins in Food written by Joseph F. Zayas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. . . . . . . . . . . . . . . . . . . . . . . .
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.
Download or read book Milk Proteins written by C.A. Barth and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium's invited lectures, short communications, and poster presentations. New criteria for the "bio logical value" of dietary proteins and their relationships are considered according to: - Milk Proteins and Nitrogen Equilibrium - Milk Proteins and Ligands - Milk Proteins: Structural and Genetic Aspects - Milk Proteins: Technological and Functional Aspects - Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their "biological value," i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini cal conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-dimensional NMR spectroscopy, and the application of genetic engineering to the lactating cell. In other words, we are on the way to the transgenic cow with customized milk constituents and composition.
Book Synopsis Dissertation Abstracts International by :
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1970 with total page 1248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Milk Proteins V2 written by Hugh McKenzie and published by Elsevier. This book was released on 2012-12-02 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk Proteins: Chemistry and Molecular Biology, Volume II provides an extensive and detailed discussion on individual milk proteins. This volume focuses on caseins, which constitute the major group of milk proteins, and provides an understanding of the formation and structure of casein micelles. The topics discussed include the formation and structure of casein micelles; isolation, properties, and zone electrophoresis of whole casein; casein and its attack by rennin (chymosin); biochemistry of prorennin (prochymosin) and rennin (chymosin); minor milk proteins and enzymes; milk protein research and milk technology; and milk proteins in prospect. This book is a good reference for students majoring in protein chemistry, as well as protein chemists and biochemists conducting research on milk proteins.
Book Synopsis Trends in Wheat and Bread Making by : Charis Michel Galanakis
Download or read book Trends in Wheat and Bread Making written by Charis Michel Galanakis and published by Academic Press. This book was released on 2020-11-19 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking
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 1995-06-05 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work examines how major food ingredients such as water, salt, hydrocolloids, starches, lipids, proteins, flavours and additives interact with other constituents of food and affect food quality with respect to microstructure, texture, flavour and appearance. The intention is to provide new opportunities for food product development. It considers both real foods and model food systems.
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 A Summary of Current Program and Preliminary Report of Progress by :
Download or read book A Summary of Current Program and Preliminary Report of Progress written by and published by . This book was released on 1967 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Structure Engineering and Design for Improved Nutrition, Health and Well-being by : Miguel Angelo Parente Ribei Cerqueira
Download or read book Food Structure Engineering and Design for Improved Nutrition, Health and Well-being written by Miguel Angelo Parente Ribei Cerqueira and published by Academic Press. This book was released on 2022-10-18 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products
Book Synopsis Rheology and Quality Research of Cereal-Based Food by : Anabela Raymundo
Download or read book Rheology and Quality Research of Cereal-Based Food written by Anabela Raymundo and published by MDPI. This book was released on 2021-06-21 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue.
Download or read book Dissertation Abstracts written by and published by . This book was released on 1967 with total page 1018 pages. Available in PDF, EPUB and Kindle. Book excerpt:
