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Pea Protein Volatile Compound Interactions
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Book Synopsis Pea Protein - Volatile Compound Interactions by : Melissa Tiessen-Dyck
Download or read book Pea Protein - Volatile Compound Interactions written by Melissa Tiessen-Dyck and published by . This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Binding of volatile flavour compounds to plant proteins is known to be an issue, particularly for developers of flavoured gluten-free snacks made with pea protein. This project used a model system to describe the effects of extraction and heat on the binding of hexanal (Hex), hexyl acetate (HxAc) and 2-octanone (2-Oct) to pea protein isolate and to evaluate any resulting change in protein functionality.
Book Synopsis Sustainable Protein Production and Consumption: Pigs or Peas? by : Harry Aiking
Download or read book Sustainable Protein Production and Consumption: Pigs or Peas? written by Harry Aiking and published by Springer Science & Business Media. This book was released on 2006-02-23 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at the same time limiting the impacts on health and animal welfare associated with intensive livestock production. It is clear that such a new perspective calls not only for advanced environmental and technological research, but also for in-depth societal research, as the acceptance of new food systems is critically contingent on perceptions and attitudes of modern consumers. In this unique multidisciplinary setting, PROFETAS has opened up pathways for a major transition in protein food production and consumption, not by just analyzing the food chain, but rather by exploring the entire agricultural system, including biomass for energy production and the use of increasingly scarce freshwater resources. The study presented here is intended to benefit every stakeholder in the food chain from policymakers to consumers, and it offers guiding principles for a transition towards an ecologically and socially sustainable food system from a multi-level perspective.
Book Synopsis Bacterial Volatile Compounds as Mediators of Airborne Interactions by : Choong-Min Ryu
Download or read book Bacterial Volatile Compounds as Mediators of Airborne Interactions written by Choong-Min Ryu and published by Springer Nature. This book was released on 2020-08-26 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the fundamentals of bacterial volatile-mediated communication with other organisms, starting with the biosyntheses of volatile organic compounds (VOC), interactions with plants and animals, interactions with microbes, tools for data analysis, and their applications. With this foundation in place, the book subsequently focuses on understanding the effect of bacterial volatiles on plant growth promotion, discusses plant immunity, and lastly shares insights into future research directions. The book is divided into fourteen-in-depth chapters, each of which is designed to enrich readers’ understanding of bacterial volatile compounds’ functions and various applications. The pivotal roles of bacterial volatile compounds make this book essential reading for scientists and students of all biological disciplines seeking to fully understand microorganism responses and environmental adaptations. In addition to its value as a fundamental book for graduate students, it offers a clearly structured reference guide for all individuals working in microbiology.
Book Synopsis Next-Generation Plant-based Foods by : David Julian McClements
Download or read book Next-Generation Plant-based Foods written by David Julian McClements and published by Springer Nature. This book was released on 2022-05-07 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.
Book Synopsis Identification of Compounds Contributing to the Umami and Bitter Attributes of Pea Protein Isolates by : Paulina Natalia Ongkowijoyo
Download or read book Identification of Compounds Contributing to the Umami and Bitter Attributes of Pea Protein Isolates written by Paulina Natalia Ongkowijoyo and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increasing population growth from the current 7.7 billion to 9.7 billion in 2050 (UnitedNations, 2022) combined with changing socio-economic background has led to an increased demand for sustainably-produced protein-rich foods. Among the different protein options, plant-based protein such as (PPI) is growing in popularity for the production of plant-based meats, snack bars, and protein powders due to its high protein content and good emulsifying functionality. However, consumers' acceptability of PPI-based food products is limited by the presence of aversive attributes such as “beany”, “grassy”, “bitter”, and “astringent”. Previous studies have focused on the characterization of volatile flavor compounds in PPI, but the understanding of the key non-volatile flavor compounds is still limited. This dissertation specifically focused on the non-volatile compounds that elicit the umami and bitter taste attributes of PPI. The umami taste attribute of pea protein ingredients can be desirable or undesirable based on the food application. The compounds contributing to the umami taste perception of PPI were investigated. Initial prep-LC sensory-guided fractionation of a 10% aqueous PPI solution revealed one well-known compound, monosodium glutamate (MSG), however it was reported at a subthreshold concentration. Umami enhancing compounds 5’-adenosine monophosphate (AMP) and 5’-uridine monophosphate (UMP) were further identified after the LC fractionations were re-evaluated with MSG. Sensory recombination studies confirmed AMP and UMP were umami enhancers of MSG and all compounds contributed approximately 81% of the perceived umami intensity of the PPI. The aversive bitter taste of pea protein ingredients limits product acceptability. Compounds contributing to the bitter perception of PPIs were investigated. Off-line multi-dimensional sensory-guided prep-LC fractionation of a 10% aqueous PPI solution revealed one main bitter compound that was identified by fourier transform ion cyclotron resonance (FT-ICR) and high resolution de novo MS/MS sequencing as the 37 amino acid peptide PA1b from pea albumin and further confirmed by synthesis. Quantitative LC–MS/MS analysis reported the concentration of the bitter peptide was 129.3 mg/L which was above the determined best-estimated bitter sensory threshold value of 3.8 mg/L and in agreement with the perceived bitter taste of the sample. Overall, this project demonstrated a successful application of targeted sensory-guided fractionation methodologies for the discovery of key compounds contributing to umami and bitterness in PPI. Understanding the molecular pathways of formation for these compounds could provide a basis for breeding and processing optimization to minimize the bitter taste in PPI. In addition, umami can be both desirable and undesirable depending on the applications, therefore, defining the compounds responsible for the umami taste in PPI could be applied to tailor this attribute based on product expectations. Ultimately, the taste compounds identified can serve as a tool to improve consumers' acceptance and product liking of pea protein-based food products.
Book Synopsis Pea Protein Mixtures as Structuring Agent in Edible Soft Materials by :
Download or read book Pea Protein Mixtures as Structuring Agent in Edible Soft Materials written by and published by . This book was released on 2021 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Accelerated Plant Breeding, Volume 3 by : Satbir Singh Gosal
Download or read book Accelerated Plant Breeding, Volume 3 written by Satbir Singh Gosal and published by Springer. This book was released on 2020-11-06 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant improvement has shifted its focus from yield, quality and disease resistance to factors that will enhance commerical export, such as early maturity, shelf life and better processing quality. Conventional plant breeding methods aiming at the improvement of a self-pollinating crop, such as wheat, usually take 10-12 years to develop and release of the new variety. During the past 10 years, significant advances have been made and accelerated methods have been developed for precision breeding and early release of crop varieties. The proposed volume work thus plans to summarize concepts dealing with germplasm enhancement and development of improved varieties based on innovative methodologies that include doubled haploidy, marker assisted selection, marker assisted background selection, genetic mapping, genomic selection, high-throughput genotyping, high-throughput phenotyping, mutation breeding, reverse breeding, transgenic breeding, shuttle breeding, speed breeding, low cost high-throughput field phenotyping, etc. It will be an important reference with special focus on accelerated development of improved crop varieties.
Book Synopsis Food Proteins and Their Applications by : Srinivasan Damodaran
Download or read book Food Proteins and Their Applications written by Srinivasan Damodaran and published by Routledge. This book was released on 2017-10-19 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
Book Synopsis Biological Interactions Of Sulfur Compounds by : Stephen C. Mitchell
Download or read book Biological Interactions Of Sulfur Compounds written by Stephen C. Mitchell and published by CRC Press. This book was released on 2003-09-02 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text focuses on the biological interactions of sulphur compounds which arise specifically from the presence of the sulphur atom within the molecule. The book opens with introductory chapters on the chemistry and biology of sulphur, before tackling the field by introducing compounds which share a common chemical combination. In general, following a description of the uses and impact upon the biological field, specific chemical group characteristics are discussed together with the biological activity and structure-activity relationships where known. The toxicity of such compounds, their consequences in biochemical and clinical terms, and their mechanisms of biological interaction are then addressed.
Download or read book Flavour written by Elisabeth Guichard and published by John Wiley & Sons. This book was released on 2016-12-27 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
Book Synopsis Reversible Protein by : Scott Richard Noar
Download or read book Reversible Protein written by Scott Richard Noar and published by . This book was released on 1985 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Oral Processing and Consumer Perception by : Bettina Wolf
Download or read book Oral Processing and Consumer Perception written by Bettina Wolf and published by Royal Society of Chemistry. This book was released on 2022-01-18 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems. The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.
Book Synopsis Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals by : Yoshinori Mine
Download or read book Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals written by Yoshinori Mine and published by John Wiley & Sons. This book was released on 2011-06-09 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and peptides from numerous sources including: soy, Pacific hake, bovine muscle, peas, wheat, fermented milk, eggs, casein, fish collagen, bovine lactoferrin, and rice. The international panel of experts from industry and academia also reviews current applications and future opportunities within the nutraceutical proteins and peptides sector.
Book Synopsis Instrumental Assessment of Food Sensory Quality by : David Kilcast
Download or read book Instrumental Assessment of Food Sensory Quality written by David Kilcast and published by Elsevier. This book was released on 2013-09-30 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. - Reviews the range and use of instrumental methods for measuring sensory quality - Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity - Reviews advances in methods for instrumental assessment of food sensory quality
Download or read book Flavor written by Elisabeth Guichard and published by Woodhead Publishing. This book was released on 2022-08-18 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception. Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status. Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference. - Addresses the link between flavor perception and human behaviors, specifically human physiology in relation to perception - Presents opportunities for the reformulation of healthy foods while maintaining the acceptability by consumers - Explains how flavor compounds may modulate food intake and behavior - Assesses the influence of age, physiological disorders, or social environments on the impact of food flavor
Book Synopsis Food Aroma Evolution by : Matteo Bordiga
Download or read book Food Aroma Evolution written by Matteo Bordiga and published by CRC Press. This book was released on 2019-11-15 with total page 745 pages. Available in PDF, EPUB and Kindle. Book excerpt: Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Book Synopsis Evaluation of Protein-flavour Binding on Flavour Delivery and Protein Thermal-gelation Properties in Regards to Selected Plant Proteins by : Kun Wang
Download or read book Evaluation of Protein-flavour Binding on Flavour Delivery and Protein Thermal-gelation Properties in Regards to Selected Plant Proteins written by Kun Wang and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
