Proteins In Food Processing

Proteins In Food Processing Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Proteins In Food Processing book. This book definitely worth reading, it is an incredibly well-written.

Proteins in Food Processing

Rickey Y. Yada
Proteins in Food Processing Book PDF

Author : Rickey Y. Yada
Publisher : Woodhead Publishing
Page : 674 pages
File Size : 51,9 Mb
Release : 2017-11-13
Category : Technology & Engineering
ISBN : 9780081007297

Get Book

Proteins in Food Processing by Rickey Y. Yada Pdf

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 delves into the functional value of proteins and how they are used as additives in foods. Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins 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

Proteins in Food Processing

Rickey Yada
Proteins in Food Processing Book PDF

Author : Rickey Yada
Publisher : Elsevier
Page : 704 pages
File Size : 45,7 Mb
Release : 2004-04-22
Category : Technology & Engineering
ISBN : 9781855738379

Get Book

Proteins in Food Processing by Rickey Yada Pdf

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

Proteins in Food Processing

Rickey Y. Yada
Proteins in Food Processing Book PDF

Author : Rickey Y. Yada
Publisher : McGraw Hill Professional
Page : 712 pages
File Size : 45,9 Mb
Release : 2004-04-22
Category : Business & Economics
ISBN : 185573723X

Get Book

Proteins in Food Processing by Rickey Y. Yada Pdf

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

Functionality of Proteins in Food

Joseph F. Zayas
Functionality of Proteins in Food Book PDF

Author : Joseph F. Zayas
Publisher : Springer Science & Business Media
Page : 383 pages
File Size : 47,5 Mb
Release : 2012-12-06
Category : Science
ISBN : 9783642591167

Get Book

Functionality of Proteins in Food by Joseph F. Zayas Pdf

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. . . . . . . . . . . . . . . . . . . . . . . .

Proteins: Sustainable Source, Processing and Applications

Charis M. Galanakis
Proteins Sustainable Source Processing and Applications Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 358 pages
File Size : 51,8 Mb
Release : 2019-05-30
Category : Health & Fitness
ISBN : 9780128172865

Get Book

Proteins: Sustainable Source, Processing and Applications by Charis M. Galanakis Pdf

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

Handbook of Food Proteins

Glyn O. Phillips,P A Williams
Handbook of Food Proteins Book PDF

Author : Glyn O. Phillips,P A Williams
Publisher : Elsevier
Page : 464 pages
File Size : 48,8 Mb
Release : 2011-09-09
Category : Technology & Engineering
ISBN : 9780857093639

Get Book

Handbook of Food Proteins by Glyn O. Phillips,P A Williams Pdf

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described

Applied Food Protein Chemistry

Zeynep Ustunol
Applied Food Protein Chemistry Book PDF

Author : Zeynep Ustunol
Publisher : John Wiley & Sons
Page : 528 pages
File Size : 45,7 Mb
Release : 2014-12-19
Category : Technology & Engineering
ISBN : 9781118860618

Get Book

Applied Food Protein Chemistry by Zeynep Ustunol Pdf

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 muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Enzymes in Food Processing

Parmjit S. Panesar,Satwinder S. Marwaha,Harish K. Chopra
Enzymes in Food Processing Book PDF

Author : Parmjit S. Panesar,Satwinder S. Marwaha,Harish K. Chopra
Publisher : I. K. International Pvt Ltd
Page : 385 pages
File Size : 45,8 Mb
Release : 2010
Category : Science
ISBN : 9789380026336

Get Book

Enzymes in Food Processing by Parmjit S. Panesar,Satwinder S. Marwaha,Harish K. Chopra Pdf

This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.

Food Proteins and Their Applications

Srinivasan Damodaran
Food Proteins and Their Applications Book PDF

Author : Srinivasan Damodaran
Publisher : Routledge
Page : 998 pages
File Size : 49,7 Mb
Release : 2017-10-19
Category : Technology & Engineering
ISBN : 9781351447522

Get Book

Food Proteins and Their Applications by Srinivasan Damodaran Pdf

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.

Novel Proteins for Food, Pharmaceuticals, and Agriculture

Maria Hayes
Novel Proteins for Food Pharmaceuticals and Agriculture Book PDF

Author : Maria Hayes
Publisher : John Wiley & Sons
Page : 352 pages
File Size : 47,6 Mb
Release : 2018-11-28
Category : Science
ISBN : 9781119385301

Get Book

Novel Proteins for Food, Pharmaceuticals, and Agriculture by Maria Hayes Pdf

A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text: Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal Reviews the sustainability of protein sources and restrictions that exist concerning development Offers ideas for creating an innovative and enterprising economy that is built on recent developments Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.

Enzymes in Food Processing

Gregory A. Tucker,L.F.J. Woods
Enzymes in Food Processing Book PDF

Author : Gregory A. Tucker,L.F.J. Woods
Publisher : Springer Science & Business Media
Page : 329 pages
File Size : 44,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521471

Get Book

Enzymes in Food Processing by Gregory A. Tucker,L.F.J. Woods Pdf

Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.

Food Proteins

Shuryo Nakai,H. Wayne Modler
Food Proteins Book PDF

Author : Shuryo Nakai,H. Wayne Modler
Publisher : John Wiley & Sons
Page : 560 pages
File Size : 55,8 Mb
Release : 1996-12-17
Category : Science
ISBN : 0471186147

Get Book

Food Proteins by Shuryo Nakai,H. Wayne Modler Pdf

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 to show how applications of these concepts to food proteins helps explain their roles in food processing.

Food Processing for Increased Quality and Consumption

Alexandru Mihai Grumezescu,Alina Maria Holban
Food Processing for Increased Quality and Consumption Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 522 pages
File Size : 53,7 Mb
Release : 2018-04-08
Category : Technology & Engineering
ISBN : 9780128114995

Get Book

Food Processing for Increased Quality and Consumption by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods

Alternative Proteins

Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain
Alternative Proteins Book PDF

Author : Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain
Publisher : CRC Press
Page : 408 pages
File Size : 55,8 Mb
Release : 2022-01-20
Category : Health & Fitness
ISBN : 9781000510744

Get Book

Alternative Proteins by Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain Pdf

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.

Handbook of Food Structure Development

Fotis Spyropoulos,Aris Lazidis,Ian Norton
Handbook of Food Structure Development Book PDF

Author : Fotis Spyropoulos,Aris Lazidis,Ian Norton
Publisher : Royal Society of Chemistry
Page : 516 pages
File Size : 46,9 Mb
Release : 2019-10-31
Category : Science
ISBN : 9781788012164

Get Book

Handbook of Food Structure Development by Fotis Spyropoulos,Aris Lazidis,Ian Norton Pdf

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.