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Author : Lucila L. Cruz
Publisher :
ISBN 13 :
Total Pages : 78 pages
Book Rating : 4.:/5 (152 download)
Download or read book Whey Protein Concentrate-gum Interaction in Application to Yoghurt as Model Food System written by Lucila L. Cruz and published by . This book was released on 1987 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 78 pages
Book Rating : 4.:/5 (154 download)
Download or read book Whey Protein Concentrategum Interaction in Application to Yoghurt as Model Food System written by and published by . This book was released on 1987 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 : Mingruo Guo
Publisher : John Wiley & Sons
ISBN 13 : 1119256038
Total Pages : 284 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 2019-01-22 with total page 284 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 : Kwok Man Lee
Publisher :
ISBN 13 :
Total Pages : 298 pages
Book Rating : 4.:/5 (427 download)
Download or read book Functionality of 34% Whey Protein Concentrate (WPC) and Its Application in Selected Model Food Systems written by Kwok Man Lee and published by . This book was released on 1999 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Helen S. Joyner
Publisher : Springer Nature
ISBN 13 : 303027134X
Total Pages : 413 pages
Book Rating : 4.0/5 (32 download)
Download or read book Rheology of Semisolid Foods written by Helen S. Joyner and published by Springer Nature. This book was released on 2019-11-13 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice. Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.
Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128115017
Total Pages : 540 pages
Book Rating : 4.1/5 (281 download)
Download or read book Biopolymers for Food Design written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-03 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. - Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety - Identifies how the use of certain biopolymers can result in faster production time and reduced costs - Includes cutting-edge technologies used in research for food design and other food-related applications - Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products
Author : Peter A. Williams
Publisher : Royal Society of Chemistry
ISBN 13 : 1782623272
Total Pages : 366 pages
Book Rating : 4.7/5 (826 download)
Download or read book Gums and Stabilisers for the Food Industry 18 written by Peter A. Williams and published by Royal Society of Chemistry. This book was released on 2016-04-14 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describing the latest research advances in the science and technology of hydrocolloids which are used in food and related systems, this book captures presentations of leading scientists for researchers and other professionals in industry and academia and as a reference for students of food science.
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 0824751221
Total Pages : 1104 pages
Book Rating : 4.8/5 (247 download)
Download or read book Handbook of Food and Beverage Fermentation Technology written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-19 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
Author : Milda E. Embuscado
Publisher : DEStech Publications, Inc
ISBN 13 : 1605950386
Total Pages : 491 pages
Book Rating : 4.6/5 (59 download)
Download or read book Functionalizing Carbohydrates for Food Applications written by Milda E. Embuscado and published by DEStech Publications, Inc. This book was released on 2014-01-03 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.
Author : Glyn O Phillips
Publisher : Royal Society of Chemistry
ISBN 13 : 1847551211
Total Pages : 620 pages
Book Rating : 4.8/5 (475 download)
Download or read book Gums and Stabilisers for the Food Industry 12 written by Glyn O Phillips and published by Royal Society of Chemistry. This book was released on 2009-10-21 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.
Author : Charles Onwulata
Publisher : John Wiley & Sons
ISBN 13 : 081380387X
Total Pages : 417 pages
Book Rating : 4.8/5 (138 download)
Download or read book Whey Processing, Functionality and Health Benefits written by Charles Onwulata and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far. Topics covered in this volume include: Whey utilization history and progress in process technology Fractionation and separation with health implications Whey emulsions and stability in acidic environments Current applications in films, coatings, and gels Texturized whey in snacks, meat analogs and candies Nanoparticles in hydrogels for delivery of bioactive components Whey protein role in human health Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 0470276533
Total Pages : 376 pages
Book Rating : 4.4/5 (72 download)
Download or read book Manufacturing Yogurt and Fermented Milks written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
Author : Sougata Jana
Publisher : Elsevier
ISBN 13 : 0323909876
Total Pages : 516 pages
Book Rating : 4.3/5 (239 download)
Download or read book Micro- and Nanoengineered Gum-Based Biomaterials for Drug Delivery and Biomedical Applications written by Sougata Jana and published by Elsevier. This book was released on 2022-01-21 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Micro- and Nanoengineered Gum-Based Biomaterials for Drug Delivery and Biomedical Applications focuses on micro- and nanotechnology in gums and biopolymers as drug and biomolecule carriers and their applications in biomedicine. Currently, natural gums and polymers are widely utilized as biocarrier systems, to deliver drugs and biomolecules to the target site, for prolonged release and the desired therapeutic effect. Natural gums and polymers are important because they are easily available from natural sources and are characteristically biodegradable, biocompatible, and nontoxic. Natural gums and polymers are also chemically modified with other polymers, in the presence of cross-linking agents, to develop scaffolds, matrices, composites, and interpenetrating polymer networks using micro- and nanotechnology. The book also discusses biological applications, such as gene delivery, cancer therapy, tissue engineering, bioimaging, and theranostics. This book is an important reference source for biomaterials scientists, biomedical engineers, and pharmaceutical scientists, who are looking to increase their understanding of how micro- and nanoengineered biomaterials are being used to create more efficient gum-based drug delivery systems. - Explains how micro- and nanoengineering is being used to make a variety of gum types more effective as nanocarriers. - Explores the major biomedical applications of various gum classes. - Assesses the major challenges of using micro- and nanotechnologies in gum-based biomedical systems.
Author : Nagendra P. Shah
Publisher : Academic Press
ISBN 13 : 0128052724
Total Pages : 572 pages
Book Rating : 4.1/5 (28 download)
Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value
Author : Nussinovitch
Publisher : Springer Science & Business Media
ISBN 13 : 1461563852
Total Pages : 368 pages
Book Rating : 4.4/5 (615 download)
Download or read book Hydrocolloid Applications written by Nussinovitch and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a comprehensive introduction to the technological applications of these fascinating materials. It introduces sources, structures, properties, and food uses, and describes gums in non-food areas, their applications and their multi-disciplinary contribution to these fields, as well as examples of their uses.
Author : Yiu H. Hui
Publisher : CRC Press
ISBN 13 : 0849398495
Total Pages : 938 pages
Book Rating : 4.8/5 (493 download)
Download or read book Handbook of Food Science, Technology, and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 938 pages. Available in PDF, EPUB and Kindle. Book excerpt:
