Canola Protein Functionality in Food Systems

• Author : Florence Ojiugo Uruakpa
• Publisher : Academic Press and AOCS Press
• Release : 15 September 2021

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

• Author : Anonim
• Publisher : Unknown Publisher
• Release : 09 May 2021

• Author : Rickey Y. Yada
• Publisher : Woodhead Publishing
• Release : 13 November 2017

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

• Author : Joseph F. Zayas
• Publisher : Springer Science & Business Media
• Release : 06 December 2012

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

• Author : D. S. Kimber,D. I. McGregor,C.A.B. International
• Publisher : C A B International
• Release : 09 May 1995

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 the field crop including the importance of plant breeding and biotechnology. The impact of the crop on the surrounding environment is also discussed. The second section covers utilization. This is

• Author : Shuryo Nakai
• Publisher : CRC Press
• Release : 18 January 2018

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 : Rickey Yada
• Publisher : Elsevier
• Release : 22 April 2004

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

• Author : Zdzislaw E. Sikorski
• Publisher : CRC Press
• Release : 22 June 2001

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

• Author : Mike Boland,Harjinder Singh
• Publisher : Academic Press
• Release : 20 November 2019

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

• Author : Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin
• Publisher : Academic Press
• Release : 02 October 2016

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 the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population,

• Author : Anonim
• Publisher : Unknown Publisher
• Release : 09 May 1990

• Author : Zeynep Ustunol
• Publisher : John Wiley & Sons
• Release : 31 December 2014

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

• Author : Anonim
• Publisher : Unknown Publisher
• Release : 01 May 1992

• Author : Amy S. Logan,Uwe Nienaber,Xiangqing (Shawn) Pan
• Publisher : Elsevier
• Release : 15 August 2015

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 interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain

• Author : Anonim
• Publisher : Unknown Publisher
• Release : 09 May 1986