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Enzyme Induced Aggregation Of Whey Proteins With Bacillus Licheniformis Protease
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Book Synopsis Enzyme Induced Aggregation of Whey Proteins with Bacillus Licheniformis Protease by : Nathalie Creusot
Download or read book Enzyme Induced Aggregation of Whey Proteins with Bacillus Licheniformis Protease written by Nathalie Creusot and published by . This book was released on 2006 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Book Synopsis Proteins in Food Processing by : Rickey Y. Yada
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
Book Synopsis Novel Enzyme Technology for Food Applications by : R Rastall
Download or read book Novel Enzyme Technology for Food Applications written by R Rastall and published by Elsevier. This book was released on 2007-09-21 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. - Reviews the latest advanced methods to develop specific enzymes - Discusses ways of producing higher quality food products - Explores the improvement and production of enzymes
Book Synopsis Enzyme-induced Gelation of Whey Proteins by : Dany Doucet
Download or read book Enzyme-induced Gelation of Whey Proteins written by Dany Doucet and published by . This book was released on 2004 with total page 123 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keywords: peptides, gelation, aggregation, Alcalase, enzymatic hydrolysis, whey proteins.
Author :Doucet, Dany Publisher :Ann Arbor, Mich. : University Microfilms International ISBN 13 : Total Pages :123 pages Book Rating :4.:/5 (585 download)
Book Synopsis Enzyme-induced Gelation of Whey Proteins [microform] by : Doucet, Dany
Download or read book Enzyme-induced Gelation of Whey Proteins [microform] written by Doucet, Dany and published by Ann Arbor, Mich. : University Microfilms International. This book was released on 2004 with total page 123 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keywords: peptides, gelation, aggregation, Alcalase, enzymatic hydrolysis, whey proteins.
Book Synopsis Biopolymer Nanostructures for Food Encapsulation Purposes by : Seid Mahdi Jafari
Download or read book Biopolymer Nanostructures for Food Encapsulation Purposes written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2019-06-14 with total page 668 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers. - Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources - Discloses the current knowledge and potential of biopolymer nanostructures - Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together
Book Synopsis Novel Food Processing by : Jasim Ahmed
Download or read book Novel Food Processing written by Jasim Ahmed and published by CRC Press. This book was released on 2016-04-19 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th
Book Synopsis Modern Biopolymer Science by : Stefan Kasapis
Download or read book Modern Biopolymer Science written by Stefan Kasapis and published by Academic Press. This book was released on 2009-07-21 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input.Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those working with low-solids and those working with high-solids, and then sharing the expertise of those two camps under a unified framework of materials science. - Real-world utilisation of fundamental science to achieve breakthroughs in product development - Includes a wide range of related aspects of low and high-solids systems for foods and pharmaceuticals - Covers more than bio-olymer science in foods by including biopolymer interactions with bioactive compounds, issues of importance in drug delivery and medicinal chemistry
Book Synopsis The Australian Journal of Dairy Technology by :
Download or read book The Australian Journal of Dairy Technology written by and published by . This book was released on 1995 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Dairy Foods Analysis by : Leo M.L. Nollet
Download or read book Handbook of Dairy Foods Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2009-11-04 with total page 920 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 compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of 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. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and 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, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
Book Synopsis Enzyme-induced Gelation of Whey Proteins by :
Download or read book Enzyme-induced Gelation of Whey Proteins written by and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: There is currently an array of whey protein hydrolysates on the market. The applications for these products include but are not limited to: improved heat stability; reduced allergenicity; production of bioactive peptides; tailoring amounts and size of peptides for special diets; and altering the functional properties of gelation, foaming and emulsification. With functional properties applications, hydrolyzed proteins offer advantages over unmodified proteins in increased solubility, heat-process stability, foaming and emulsification. Customers who are buying whey protein hydrolysates for nutritional applications (sports nutrition, enteral formulas, hypoallergenic infant formulae, etc.) are looking for products with a high degree of hydrolysis (generally>10%) and a high content in short peptides. Extensive enzymatic hydrolysis is required, preferentially with an endoprotease, in order to avoid the presence of free amino acids in the final product. However, some endoproteases (e.g. Alcalase 2.4L) produce peptides that aggregate and form a gel during the course of hydrolysis. This creates a hurdle when a high degree of hydrolysis is desired. Because the array of endoproteases commercially available is not very exhaustive, and some enzymes and hydrolysis conditions cause gelation problems, it is important to understand the gelation mechanism in order to solve it and ultimately produce hydrolysates with a high degree of hydrolysis. The first objective of this study was to compare enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase with the plastein reaction by determining the types of interactions. The average chain length of the peptides did not increase during hydrolysis and reached a plateau after 30 min to be about 4 residues, suggesting that the gel was formed by small molecular weight peptides held together by non-covalent interactions. The enzyme-induced gel network was stable over a wide range of pH and ionic strength, and therefore showe.
Book Synopsis Aggregation and Gelation Off Whey Proteins by : Marleen Verheul
Download or read book Aggregation and Gelation Off Whey Proteins written by Marleen Verheul and published by . This book was released on 1998 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Influence of Protein Concentration on Heat-induced Aggregation and Subsequent Functionality of Whey Proteins by : Aoife Buggy
Download or read book Influence of Protein Concentration on Heat-induced Aggregation and Subsequent Functionality of Whey Proteins written by Aoife Buggy and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Applications of Nanotechnology by : Gustavo Molina
Download or read book Food Applications of Nanotechnology written by Gustavo Molina and published by CRC Press. This book was released on 2019-08-29 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.
Book Synopsis Enzymic Hydrolysis of Food Proteins by : Jens Adler-Nissen
Download or read book Enzymic Hydrolysis of Food Proteins written by Jens Adler-Nissen and published by . This book was released on 1986 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Nutrient Metabolism by : Martin Kohlmeier
Download or read book Nutrient Metabolism written by Martin Kohlmeier and published by Elsevier. This book was released on 2003-10-01 with total page 841 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrient Metabolism defines the molecular fate of nutrients and other dietary compounds in humans, as well as outlining the molecular basis of processes supporting nutrition, such as chemical sensing and appetite control. It focuses on the presentation of nutritional biochemistry; and the reader is given a clear and specific perspective on the events that control utilization of dietary compounds. Slightly over 100 self-contained chapters cover all essential and important nutrients as well as many other dietary compounds with relevance for human health. An essential read for healthcare professionals and researchers in all areas of health and nutrition who want to access the wealth of nutrition knowledge available today in one single source.Key Features* Highly illustrated with relevant chemical structures and metabolic pathways* Foreword by Steven Zeisel, Editor-in-chief of the Journal of Nutritional Biochemistry* First comprehensive work on the subject
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