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Author :
Publisher :
ISBN 13 :
Total Pages : 292 pages
Book Rating : 4.:/5 (113 download)
Download or read book Functional Properties of Proteins and Lipids written by and published by . This book was released on 1998 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John R. Whitaker
Publisher :
ISBN 13 :
Total Pages : 314 pages
Book Rating : 4.3/5 (91 download)
Download or read book Functional Properties of Proteins and Lipids written by John R. Whitaker and published by . This book was released on 1998 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modeling to predict functionality. The majority of the chapters are based on new data, making the volume an important tool for a wide range of industrial and food chemists.
Author : Joseph F. Zayas
Publisher : Springer Science & Business Media
ISBN 13 : 3642591167
Total Pages : 383 pages
Book Rating : 4.6/5 (425 download)
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. . . . . . . . . . . . . . . . . . . . . . . .
Author :
Publisher :
ISBN 13 : 9780815332183
Total Pages : 0 pages
Book Rating : 4.3/5 (321 download)
Download or read book Molecular Biology of the Cell written by and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Zdzislaw E. Sikorski
Publisher : CRC Press
ISBN 13 : 9781566769600
Total Pages : 506 pages
Book Rating : 4.7/5 (696 download)
Download or read book Chemical and Functional Properties of Food Proteins written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2001-06-22 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
Author : Ahmeda A. Alzagtat
Publisher :
ISBN 13 :
Total Pages : 388 pages
Book Rating : 4.:/5 (615 download)
Download or read book Effects of Protein-lipid Interactions on Physiochemical and Functional Properties of Food Proteins written by Ahmeda A. Alzagtat and published by . This book was released on 2002 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Protein-lipid complexes are known to result from complex molecular interactions which contribute to physiochemical and functional properties of foods. To identify the interactions of food proteins with lipids and the associated changes in properties, the following factors were investigated: incubation temperature, pH, type of lipids (phospholipid, triglyceride and fatty acids) and different proteins (ovalbumin and soybean glycinin). The effects of lipids on physiochemical and functional characteristics of ovalbumin and glycinin were investigated using polyacrylamide gel electrophoresis (PAGE), fluorescence, differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy, and emulsification and gelation properties." --
Author : Yeshajahu Pomeranz
Publisher : Academic Press
ISBN 13 : 0323140084
Total Pages : 583 pages
Book Rating : 4.3/5 (231 download)
Download or read book Functional Properties of Food Components written by Yeshajahu Pomeranz and published by Academic Press. This book was released on 2012-12-02 with total page 583 pages. Available in PDF, EPUB and Kindle. Book excerpt: An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish
Author : Lance G. Phillips
Publisher : Academic Press
ISBN 13 : 1483288986
Total Pages : 289 pages
Book Rating : 4.4/5 (832 download)
Download or read book Structure-Function Properties of Food Proteins written by Lance G. Phillips and published by Academic Press. This book was released on 2013-10-22 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.
Author : Srinivasan Damodaran
Publisher : Springer Science & Business Media
ISBN 13 : 1489917926
Total Pages : 211 pages
Book Rating : 4.4/5 (899 download)
Download or read book Food Proteins and Lipids written by Srinivasan Damodaran and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: John E. Kinsella, Dean ofthe College of Agricultural and Environmental Sciences at the University of California-Davis, passed away on May 2, 1993, at the age of 55. In August 1995, fonner students and post-doctoral fellows of Dr. Kinsella met at the American Chemical Society National Meeting in Chicago to convene a Symposium on Food Proteins and Lipids to honor Dr. Kinsella's enonnous contribution to the field of food science and nutrition. This book is a collection of papers presented at that symposium. A native of Ireland, Dr. Kinsella received his bachelor's degree in agricultural sciences in 1961 from the University of Dublin. He received his master's degree in biology in 1965 and a doctorate in food chemistry in 1967 from Pennsylvania State University. He joined the Food Science faculty at Cornell University in 1967. While at Cornell, he served as Chair of the Department of Food Science from 1977-1985 and Director of the Institute of Food Science from 1980-1987. He was designated Liberty Hyde Bailey Professor of Food Biochemistry in 1981, a Fulbright Fellow in 1983, and was selected as the General Foods Distinguished Professor of Food Science in 1984. He was named a Leading Professor in the State University of New York, the highest professorial honor in the SUNY system. In 1990 he joined the University of California at Davis as Dean of the College of Agricultural and Environmental Sciences. Dr.
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Author : Ahmeda A. Alzagtat
Publisher : National Library of Canada = Bibliothèque nationale du Canada
ISBN 13 :
Total Pages : 388 pages
Book Rating : 4.:/5 (615 download)
Download or read book Effects of Protein-lipid Interactions on Physiochemical and Functional Properties of Food Proteins [microform] written by Ahmeda A. Alzagtat and published by National Library of Canada = Bibliothèque nationale du Canada. This book was released on 2002 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Protein-lipid complexes are known to result from complex molecular interactions which contribute to physiochemical and functional properties of foods. To identify the interactions of food proteins with lipids and the associated changes in properties, the following factors were investigated: incubation temperature, pH, type of lipids (phospholipid, triglyceride and fatty acids) and different proteins (ovalbumin and soybean glycinin). The effects of lipids on physiochemical and functional characteristics of ovalbumin and glycinin were investigated using polyacrylamide gel electrophoresis (PAGE), fluorescence, differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy, and emulsification and gelation properties." --
Author : Peter Chi Keung Cheung
Publisher : Springer
ISBN 13 : 9783642366048
Total Pages : 0 pages
Book Rating : 4.3/5 (66 download)
Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Author : Zdzislaw E. Sikorski
Publisher : CRC Press
ISBN 13 : 9781587161490
Total Pages : 388 pages
Book Rating : 4.1/5 (614 download)
Download or read book Chemical and Functional Properties of Food Components, Second Edition written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2002-06-27 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.
Author : Zdzislaw Z. E. Sikorski
Publisher : CRC Press
ISBN 13 : 1439802386
Total Pages : 500 pages
Book Rating : 4.4/5 (398 download)
Download or read book Chemical, Biological, and Functional Aspects of Food Lipids written by Zdzislaw Z. E. Sikorski and published by CRC Press. This book was released on 2010-11-04 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Siko
Author : Zdzislaw E. Sikorski
Publisher : CRC Press
ISBN 13 : 1420009613
Total Pages : 546 pages
Book Rating : 4.4/5 (2 download)
Download or read book Chemical and Functional Properties of Food Components written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2006-10-25 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche
Author : Sarkis Serge Shahinian
Publisher :
ISBN 13 :
Total Pages : 378 pages
Book Rating : 4.:/5 (428 download)
Download or read book Biophysical and Functional Properties of Lipid-modified Proteins and Model Lipopeptides written by Sarkis Serge Shahinian and published by . This book was released on 1996 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Three related studies were carried out to understand better the physical properties, cellular function, and means to prepare artificially proteins 'anchored' to membranes by two hydrophobic chains." --
Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 012817286X
Total Pages : 358 pages
Book Rating : 4.1/5 (281 download)
Download or read book Proteins: Sustainable Source, Processing and Applications written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-05-30 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects
Author : Zdzislaw Z. E. Sikorski
Publisher : CRC Press
ISBN 13 : 9781439802373
Total Pages : 512 pages
Book Rating : 4.8/5 (23 download)
Download or read book Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition written by Zdzislaw Z. E. Sikorski and published by CRC Press. This book was released on 2010-11-04 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzisław E. Sikorski and Anna Kołakowska, this completely revised and updated edition presents eight entirely new chapters. Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource: Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids Examines the contents of lipids in plants, fish, milk, meat, and eggs Describes advances in methods of physical, chemical, and biochemical analyses Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods Provides a biochemist’s view of lipid oxidation and antioxidants—crucial for the sensory and nutritive aspects of food quality Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.
