Canola Protein Functionality In Food Systems

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Canola Protein Functionality In Food Systems

Author : Florence Ojiugo Uruakpa
ISBN : 0128123559
Genre : Science
File Size : 22.22 MB
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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
Category: Science
Canola Protein Functionality in Food Systems
Language: en
Pages: 312
Authors: Florence Ojiugo Uruakpa
Categories: Science
Type: BOOK - Published: 2021-09-15 - Publisher: Academic Press and AOCS Press

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
Evaluation of Canola Protein Functionality in Mixed Food Systems
Language: en
Pages: 564
Authors: Florence Ojiugo Uruakpa
Categories: Science
Type: BOOK - Published: 2004 - Publisher:

Oilseed proteins contribute useful functionality to food systems. Knowledge of the molecular interactions between plant proteins such as commercial canola protein isolate (CPI) and hydrocolloids such as K-carrageenan (k-CAR) and guar gum will allow the manipulation of physical and textural properties of mixed biopolymers by adjusting the interaction in a
Evaluation of Canola Protein Functionality in Mixed Food Systems [microform]
Language: en
Pages: 564
Authors: Florence Ojiugo Uruakpa
Categories: Science
Type: BOOK - Published: 2004 - Publisher: Library and Archives Canada = Bibliothèque et Archives Canada

Oilseed proteins contribute useful functionality to food systems. Knowledge of the molecular interactions between plant proteins such as commercial canola protein isolate (CPI) and hydrocolloids such as K-carrageenan (k-CAR) and guar gum will allow the manipulation of physical and textural properties of mixed biopolymers by adjusting the interaction in a
Protein Functionality in Food Systems
Language: en
Pages: 536
Authors: Navam S. Hettiarachchy, Gregory R. Ziegler
Categories: Technology & Engineering
Type: BOOK - Published: 1994-05-10 - Publisher: CRC Press

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
Functionality of Proteins in Food
Language: en
Pages: 373
Authors: Joseph F. Zayas
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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