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Protein Functionality in Food Systems

Protein Functionality in Food Systems

Detail Book : Protein Functionality in Food Systems written by Navam S. Hettiarachchy, published by CRC Press which was released on 10 May 1994. Download Protein Functionality in Food Systems Books now! Available in PDF, ePub and Kindle. This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

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Author : Navam S. Hettiarachchy
Release Date : 10 May 1994
Publisher : CRC Press
Rating : 4/5 (from 21 users)
Pages : 536
ISBN : 9780824791971
Format : PDF, ePUB, KF8, PDB, MOBI, Tuebl
Protein Functionality in Food Systems

Protein Functionality in Food Systems

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and

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Functionality of Proteins in Food

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

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Hydrophobic Interactions in Food Systems

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

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Milk Proteins

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

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Proteins in Food Processing

Proteins in Food Processing

Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.

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Sustainable Protein Sources

Sustainable Protein Sources

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take

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Lipid Oxidation

Lipid Oxidation

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various

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Dissertation Abstracts International

Dissertation Abstracts International

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Applied Food Protein Chemistry

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

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Canola and Rapeseed

Canola and Rapeseed

In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba in Winnipeg, Canada. Drawn from these proceedings, Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition presents state-of-the-art information on the chemistry of the minor constituents of canola

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Brassica Oilseeds

Brassica Oilseeds

Brassica oilseeds are one of the few edible oil crops that can be cultivated in the temperate zones of the world, at higher elevations and as winter crops. This comprehensive volume encompasses research and practice in the production and use of Brassica oilseeds. The first section considers each aspect of

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Chemical Abstracts

Chemical Abstracts

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Functional Properties of Proteins and Lipids

Functional Properties of Proteins and Lipids

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

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Annual Progress Review

Annual Progress Review

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