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Author : Patricia ann Schanen
Publisher :
ISBN 13 :
Total Pages : 143 pages
Book Rating : 4.:/5 (291 download)
Download or read book Whey Protein and Starch Interaction in Model Food Systems written by Patricia ann Schanen and published by . This book was released on 1988 with total page 143 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Menexia Nickolaou Tsoubeli
Publisher :
ISBN 13 :
Total Pages : 436 pages
Book Rating : 4.:/5 (319 download)
Download or read book Molecular Interactions and Ingredient Substitution in Cereal Based Model Systems During Conventional and Microwave Heating written by Menexia Nickolaou Tsoubeli and published by . This book was released on 1994 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Wade H. Shafer
Publisher : Springer Science & Business Media
ISBN 13 : 1461573947
Total Pages : 430 pages
Book Rating : 4.4/5 (615 download)
Download or read book Masters Theses in the Pure and Applied Sciences written by Wade H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Oata Analysis and Synthesis (CINOAS) * at Purdue. University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna tional publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 33 (thesis year 1988) a total of 13,273 theses titles from 23 Canadian and 1 85 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work. While Volume 33 reports theses submitted in 1988, on occasion, certain univer sities do report theses submitted in previous years but not reported at the time.
Author : Mike Boland
Publisher : Academic Press
ISBN 13 : 0128152524
Total Pages : 764 pages
Book Rating : 4.1/5 (281 download)
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
Author : Scott David Peterson
Publisher :
ISBN 13 :
Total Pages : 274 pages
Book Rating : 4.:/5 (319 download)
Download or read book Thermal Denaturation of Whey Proteins and Its Impact on Ice Crystal Growth Rates in Model Systems and Frozen Dairy Desserts written by Scott David Peterson and published by . This book was released on 1992 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Shuryo Nakai
Publisher : CRC Press
ISBN 13 : 1351081764
Total Pages : 198 pages
Book Rating : 4.3/5 (51 download)
Download or read book Hydrophobic Interactions in Food Systems written by Shuryo Nakai and published by CRC Press. This book was released on 2018-01-18 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Anilkumar G. Gaonkar
Publisher : CRC Press
ISBN 13 : 9781420047080
Total Pages : 624 pages
Book Rating : 4.0/5 (47 download)
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.
Author : Germán Ayala Valencia
Publisher : Springer Nature
ISBN 13 : 303160086X
Total Pages : 263 pages
Book Rating : 4.0/5 (316 download)
Download or read book Starch Nanomaterials and Food Applications written by Germán Ayala Valencia and published by Springer Nature. This book was released on with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Shivani Pathania
Publisher : John Wiley & Sons
ISBN 13 : 1119615240
Total Pages : 336 pages
Book Rating : 4.1/5 (196 download)
Download or read book Food Formulation written by Shivani Pathania and published by John Wiley & Sons. This book was released on 2021-02-26 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Author : Navam S. Hettiarachchy
Publisher : CRC Press
ISBN 13 : 9780824791971
Total Pages : 542 pages
Book Rating : 4.7/5 (919 download)
Download or read book Protein Functionality in Food Systems written by Navam S. Hettiarachchy and published by CRC Press. This book was released on 1994-05-10 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.
Author : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 1847550878
Total Pages : 605 pages
Book Rating : 4.8/5 (475 download)
Download or read book Food Macromolecules and Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 605 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science.
Author : Sneh Punia Bangar
Publisher : CRC Press
ISBN 13 : 1040131808
Total Pages : 409 pages
Book Rating : 4.0/5 (41 download)
Download or read book Starch written by Sneh Punia Bangar and published by CRC Press. This book was released on 2024-10-29 with total page 409 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products. Key Features: · This book will cover the functional characteristics of conventional and non-conventional starches. · It covers the different methods of starch modification, including physical, chemical, and enzymatic methods. · The latest information on the properties of modified starch is from different sources. · This book will explore the current and emerging application trends of modified starches. With contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology.
Author : Rickey Y. Yada
Publisher : Woodhead Publishing
ISBN 13 : 0081007299
Total Pages : 672 pages
Book Rating : 4.0/5 (81 download)
Download or read book Proteins in Food Processing written by Rickey Y. Yada and published by Woodhead Publishing. This book was released on 2017-11-13 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author :
Publisher : Elsevier
ISBN 13 : 0128140453
Total Pages : 2217 pages
Book Rating : 4.1/5 (281 download)
Download or read book Encyclopedia of Food Chemistry written by and published by Elsevier. This book was released on 2018-11-22 with total page 2217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
Author : Tomy J. Gutiérrez
Publisher : Springer
ISBN 13 : 3319946250
Total Pages : 817 pages
Book Rating : 4.3/5 (199 download)
Download or read book Polymers for Food Applications written by Tomy J. Gutiérrez and published by Springer. This book was released on 2018-08-09 with total page 817 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work.
Author :
Publisher :
ISBN 13 :
Total Pages : 1264 pages
Book Rating : 4.3/5 (243 download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1974 with total page 1264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Marc E.G. Hendrickx
Publisher : Springer Science & Business Media
ISBN 13 : 1461507235
Total Pages : 346 pages
Book Rating : 4.4/5 (615 download)
Download or read book Ultra High Pressure Treatment of Foods written by Marc E.G. Hendrickx and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.
