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Author : Tran Le Thu
Publisher :
ISBN 13 :
Total Pages : 191 pages
Book Rating : 4.:/5 (246 download)
Download or read book Effect of Lecithin Components on Heat-induced Milk Protein Interactions written by Tran Le Thu and published by . This book was released on 2010 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mamdouh El-Bakry
Publisher : LAP Lambert Academic Publishing
ISBN 13 : 9783844316537
Total Pages : 100 pages
Book Rating : 4.3/5 (165 download)
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.
Author : Paul L. H. McSweeney
Publisher : Springer
ISBN 13 : 1493928007
Total Pages : 508 pages
Book Rating : 4.4/5 (939 download)
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.
Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
ISBN 13 : 1118930517
Total Pages : 340 pages
Book Rating : 4.1/5 (189 download)
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
Author : Lyman C. Aldrich (Jr.)
Publisher :
ISBN 13 :
Total Pages : 236 pages
Book Rating : 4.3/5 (129 download)
Download or read book Heat Induced Interactions Between Soy (7S and 11S) and Milk Proteins written by Lyman C. Aldrich (Jr.) and published by . This book was released on 1977 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mingruo Guo
Publisher : John Wiley & Sons
ISBN 13 : 111925602X
Total Pages : 280 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 2019-04-15 with total page 280 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 : Gerard L. Hasenhuettl
Publisher : Springer Nature
ISBN 13 : 3030291871
Total Pages : 522 pages
Book Rating : 4.0/5 (32 download)
Download or read book Food Emulsifiers and Their Applications written by Gerard L. Hasenhuettl and published by Springer Nature. This book was released on 2019-11-09 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.
Author : Bruce R. Harte
Publisher :
ISBN 13 :
Total Pages : 572 pages
Book Rating : 4.3/5 (129 download)
Download or read book Functional Characteristics and Heat Induced Interactions Between Milk Products and Soy Isolate written by Bruce R. Harte and published by . This book was released on 1978 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt:
![Download Heat-induced Protein Interactions in Mixed Reconstituted Skim Milk Powder-sodium Caseinate Systems [microform] PDF Online Free](https://books.google.com/books/content/images/frontcover/0SnBwgEACAAJ?fife=w200-h370)
Author : Elizabeth Ann Parker
Publisher : Library and Archives Canada = Bibliothèque et Archives Canada
ISBN 13 : 9780494018453
Total Pages : 147 pages
Book Rating : 4.0/5 (184 download)
Download or read book Heat-induced Protein Interactions in Mixed Reconstituted Skim Milk Powder-sodium Caseinate Systems [microform] written by Elizabeth Ann Parker and published by Library and Archives Canada = Bibliothèque et Archives Canada. This book was released on 2005 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michele Faccia
Publisher : MDPI
ISBN 13 : 3036502181
Total Pages : 216 pages
Book Rating : 4.0/5 (365 download)
Download or read book Chemical and Technological Characterization of Dairy Products written by Michele Faccia and published by MDPI. This book was released on 2021-03-02 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.
Author : P. F. Fox
Publisher :
ISBN 13 :
Total Pages : 460 pages
Book Rating : 4.:/5 (89 download)
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:
Author : Bongsoo Noh
Publisher :
ISBN 13 :
Total Pages : 430 pages
Book Rating : 4.:/5 (34 download)
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:
Author : Joseph Dumpler
Publisher : Springer
ISBN 13 : 3658196963
Total Pages : 227 pages
Book Rating : 4.6/5 (581 download)
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.
Download or read book Serological Studies on Heat-induced Interactions of A-lactalbumin and Milk Proteins written by and published by . This book was released on 1976 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 : Belgica). INTERNATIONL DAIRY FEDERATION (Bruxelas
Publisher :
ISBN 13 :
Total Pages : 455 pages
Book Rating : 4.:/5 (79 download)
Download or read book Heat-induced Changes in Milk written by Belgica). INTERNATIONL DAIRY FEDERATION (Bruxelas and published by . This book was released on 1995 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal lprocessing of milk: processes and equipment. Use of kinetics in studying heat-induced changes in foods. Effect of heat treatmente on chemical and physical changes to milkkfat globules. thermal denaturatin of whey proteins. heat-induced changes in casein, incluiding interactions with whey proteins. Effect of heating and cooling on the milk salts and their interaction casein. Heat-induced changes in lactose: isomerization, degradation, maillard browning. Effect of heat treatment on the rennet coagulability of milk. effevt of thermal processing on the coagulability of milk by acid. Heat stability of milk. Changes in heat-treated milk products during storage. heat stability of concentrated milk. Nutritional quality of heat processed liquid milk. Heat-induced changes in the flavor of milk. Sensory quality of UHT milk. Thermal denaturation of indigenous milk enzymes. Thermal denaturation of bacterial enzymes in milk. Fouling and cleaning in mil processing. Heat-induced formation of N6-methyladenosene in milk. Assessment of heat treatment ol milk.
Author : Christine K. Herzing, 1967-
Publisher :
ISBN 13 :
Total Pages : 574 pages
Book Rating : 4.E/5 ( download)
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:
