Canola Protein Functionality in Food Systems

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  • Author : Florence Ojiugo Uruakpa
  • Publisher : Academic Press and AOCS Press
  • Pages : 312 pages
  • ISBN : 9780128123553
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Canola Protein Functionality in Food Systems

Download or Read online Canola Protein Functionality in Food Systems full in PDF, ePub and kindle. this book written by Florence Ojiugo Uruakpa and published by Academic Press and AOCS Press which was released on 15 September 2021 with total page 312 pages. We cannot guarantee that Canola Protein Functionality in Food Systems book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Canola Proteins and its Functionality in Food Systems investigates the molecular interactions involved in gelation and emulsification of CPI-hydrocolloid systems. Oilseed proteins contribute useful functionality to food systems. Knowledge of the molecular interactions between plant proteins such as commercial canola protein isolate (CPI) and other components allows the manipulation of physical and textural properties of mixed biopolymers by adjusting macromolecular interactions. Protein-polysaccharide interactions give a realistic indication of plant proteins behavior in food systems and provides useful information for the development of canola protein products. This book provides the details of functional and physiochemical properties of CPI-hydrocolloids , the type and degree of their interactions, and optimum conditions for gelation and emulsification. Presents characteristics of gels of CPI-hydrocolloid mixtures using dynamic rheology and microscopy Identifies optimized conditions for specific functional properties such as network and emulsion formation Explores electrostatic complexing and synergistic interactions that contribute to the formation of strong, elastic CPI-hydrocolloid gels Provides findings on improvements in the emulsifying properties and surface hydrophobicity of CPI-hydrocolloid mixtures when compared to CPI alone

Canola Protein Functionality in Food Systems

Canola Protein Functionality in Food Systems
  • Author : Florence Ojiugo Uruakpa
  • Publisher : Academic Press and AOCS Press
  • Release : 15 September 2021
GET THIS BOOK Canola Protein Functionality in Food Systems

Canola Proteins and its Functionality in Food Systems investigates the molecular interactions involved in gelation and emulsification of CPI-hydrocolloid systems. Oilseed proteins contribute useful functionality to food systems. Knowledge of the molecular interactions between plant proteins such as commercial canola protein isolate (CPI) and other components allows the manipulation of physical and textural properties of mixed biopolymers by adjusting macromolecular interactions. Protein-polysaccharide interactions give a realistic indication of plant proteins behavior in food systems and provides useful information for the

Engineering Plant Based Food Systems

Engineering Plant Based Food Systems
  • Author : Sangeeta Prakash,Bhesh Bhandari,Claire Gaiani
  • Publisher : Academic Press
  • Release : 25 November 2022
GET THIS BOOK Engineering Plant Based Food Systems

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based

Emerging Sources and Applications of Alternative Proteins

Emerging Sources and Applications of Alternative Proteins
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 05 August 2022
GET THIS BOOK Emerging Sources and Applications of Alternative Proteins

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications. Focuses only on emerging sources of food proteins that are key to sustain the global

Hydrophobic Interactions in Food Systems

Hydrophobic Interactions in Food Systems
  • Author : Shuryo Nakai
  • Publisher : CRC Press
  • Release : 18 January 2018
GET THIS BOOK Hydrophobic Interactions in Food Systems

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins.

Milk Proteins

Milk Proteins
  • Author : Mike Boland,Harjinder Singh
  • Publisher : Academic Press
  • Release : 20 November 2019
GET THIS BOOK Milk Proteins

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

Future Foods

Future Foods
  • Author : Rajeev Bhat
  • Publisher : Academic Press
  • Release : 04 December 2021
GET THIS BOOK Future Foods

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and

Proteins in Food Processing

Proteins in Food Processing
  • Author : Rickey Y. Yada
  • Publisher : Woodhead Publishing
  • Release : 13 November 2017
GET THIS BOOK Proteins in Food Processing

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

Functionality of Proteins in Food

Functionality of Proteins in Food
  • Author : Joseph F. Zayas
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOK Functionality of Proteins in Food

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

Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins
  • Author : Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release : 22 June 2001
GET THIS BOOK Chemical and Functional Properties of Food Proteins

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

Encyclopedia of Agriculture and Food Systems

Encyclopedia of Agriculture and Food Systems
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 29 July 2014
GET THIS BOOK Encyclopedia of Agriculture and Food Systems

Encyclopedia of Agriculture and Food Systems, Second Edition addresses important issues by examining topics of global agriculture and food systems that are key to understanding the challenges we face. Questions it addresses include: Will we be able to produce enough food to meet the increasing dietary needs and wants of the additional two billion people expected to inhabit our planet by 2050? Will we be able to meet the need for so much more food while simultaneously reducing adverse environmental effects

Food Proteins

Food Proteins
  • Author : Shuryo Nakai,H. Wayne Modler
  • Publisher : John Wiley & Sons
  • Release : 17 December 1996
GET THIS BOOK Food Proteins

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and

Faba Bean Chemistry Properties and Functionality

Faba Bean  Chemistry  Properties and Functionality
  • Author : Sneh Punia Bangar,Sanju Bala Dhull
  • Publisher : Springer Nature
  • Release : 18 November 2022
GET THIS BOOK Faba Bean Chemistry Properties and Functionality

Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil. The nutritional profile of faba beans is excellent as they contain an adequate quantity of proteins, carbohydrates, vitamins, minerals and various polyphenols. Faba bean seeds are a rich source of carbohydrates and starch. Because of higher amylose content than cereal starches, legume starches provide distinctive properties such as high gelation temperature, fast retro-gradation, high

Applied Food Protein Chemistry

Applied Food Protein Chemistry
  • Author : Zeynep Ustunol
  • Publisher : John Wiley & Sons
  • Release : 31 December 2014
GET THIS BOOK Applied Food Protein Chemistry

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of

Food Structure and Functionality

Food Structure and Functionality
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 17 November 2020
GET THIS BOOK Food Structure and Functionality

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral