Author : Shuryo Nakai
Publisher : CRC Press
Page : 198 pages
File Size : 28,7 MB
Release : 2018-01-18
Category : Science
ISBN : 1351081764
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.
Author : Dr Jamileh M. Lakkis
Publisher : John Wiley & Sons
Page : 408 pages
File Size : 43,47 MB
Release : 2016-02-11
Category : Technology & Engineering
ISBN : 111894688X
The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.
Author : Srinivasan Damodaran
Publisher : CRC Press
Page : 1158 pages
File Size : 35,55 MB
Release : 2007-09-18
Category : Technology & Engineering
ISBN : 1420020528
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.
Author : G. M. Hall
Publisher : Springer Science & Business Media
Page : 290 pages
File Size : 22,87 MB
Release : 1996-06-30
Category : Technology & Engineering
ISBN : 9780751400533
Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functionality. Functional properties include viscosity, emulsification and foam formation. Twenty percent of the proteins used in food systems are thought to be there for functional reasons rather than nutritional reasons. This book reviews the most important techniques for the assessment for protein. Functionality, in the light of current theory, then suggests a 'standard' method applicable to a wide variety of situations. The subject is of large and growing importance to the food industry, where there is enormous pressure to create increasing numbers of new products with improved characteristics. In this book an international team of authors pull together information which has previously only been available in various academic and technical journals. Industrial food technologists, chemists, biochemists and microbiologists will find this book an essential source of information, while students of food science, biochemistry and microbiology will use it as a reference source.
Author : Rickey Y. Yada
Publisher : Elsevier
Page : 705 pages
File Size : 27,5 MB
Release : 2004-04-22
Category : Technology & Engineering
ISBN : 1855738376
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.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, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.Proteins in food processing is a comprehensive and authoritative reference for the food processing industry. - 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
Author : John Brash
Publisher : CRC Press
Page : 538 pages
File Size : 26,74 MB
Release : 1996-08-16
Category : Science
ISBN : 9780824796518
Presents a synopsis of the theoretical principles and practical experience concerning the interfacial behaviour of bioproducts. The volume offers an interdisciplinary approach to the subject that highlights the importance of interfacial phenomena in bioprocessing systems, and the tools used to study and interpret the phenomena. It contains coverage ranging from fundamentals of bioproduct and solid surface structure to the interactions of multicomponent mixtures in heterogeneous.
Author : António Vicente
Publisher : Springer Nature
Page : 204 pages
File Size : 41,56 MB
Release : 2022-01-01
Category : Technology & Engineering
ISBN : 3030835707
This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.
Author : Jiding Xia
Publisher : CRC Press
Page : 312 pages
File Size : 19,88 MB
Release : 2001-06-06
Category : Science
ISBN : 9780824700041
"Describes preparation techniques of protein-based surfactants (PBS) in the laboratory by a variety of chemical and enzymatic means, production by using different types of amino acids, and marketplace applications of PBS in medical and personal care products, detergents, cosmetics, antimicrobial agents, and foods."
Author : G. Doxastakis
Publisher :
Page : 478 pages
File Size : 32,55 MB
Release : 2000-10-02
Category : Business & Economics
ISBN :
Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform multifunctional roles such as thickening, stabilization, gelation or encapsulation and in this way determine to a large extent the shelf life, texture and nutritional value of natural and processed foods. Featuring the latest advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", with an emphasis on fundamental structure-function relationships, this book will be valuable to all those working in product development and fundamental food research.
Author : E. Piskin
Publisher : Springer Science & Business Media
Page : 191 pages
File Size : 19,74 MB
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9401118728
gap always exists between the material performance generation of new molecules along with the release during in-vivo animal tests and clinical situations, of substances from a multitude of cells. The plasma because of the difference in individual reactions proteins (including coagulation and complement proteins), the blood cells deposited on the material between one animal and another and humans. Likewise, sophisticated in-vitro and in-vivo models surface or circulating in the blood stream and their are being developed to study living body responses. released substances take part in the dynamic process of fibrinolysis and thrombus formation. Progress has been achieved in culturing mammalian cells, particularly human cells, which has lead to new in-vitro models to study cell-biomaterial Tissue response interactions. These techniques are discussed in the other chapters of this volume. Materials implanted in tissues always generate a response. The major tissue response in the extra BIOLOGICAL MODIFICATION vascular system is an inflammatory process, which may be induced chemically or physically. Many Surfaces of polymeric biomaterials may be modified proteins and cells are involved in this very complex by using a variety of biological entities (e.g.
