Food Structure and Functionality

Food Structure and Functionality
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 268
Release: 2020-11-17
ISBN 10: 0128214643
ISBN 13: 9780128214640
Language: EN, FR, DE, ES & NL

Food Structure and Functionality Book Review:

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Starch in Food

Starch in Food
Author: A-C Eliasson
Publsiher: Elsevier
Total Pages: 624
Release: 2004-08-01
ISBN 10: 1855739097
ISBN 13: 9781855739093
Language: EN, FR, DE, ES & NL

Starch in Food Book Review:

Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion. Starch in food is a standard reference book for those working in the food industry. Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food

Starch in Food

Starch in Food
Author: Malin Sjöö,Lars Nilsson
Publsiher: Woodhead Publishing
Total Pages: 916
Release: 2017-11-25
ISBN 10: 0081008961
ISBN 13: 9780081008966
Language: EN, FR, DE, ES & NL

Starch in Food Book Review:

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food

Handbook of Food Structure Development

Handbook of Food Structure Development
Author: Fotis Spyropoulos,Aris Lazidis,Ian Norton
Publsiher: Royal Society of Chemistry
Total Pages: 498
Release: 2019-10-31
ISBN 10: 178801216X
ISBN 13: 9781788012164
Language: EN, FR, DE, ES & NL

Handbook of Food Structure Development Book Review:

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.

Food Structures Digestion and Health

Food Structures  Digestion and Health
Author: Mike Boland,Matt Golding,Harjinder Singh
Publsiher: Academic Press
Total Pages: 538
Release: 2014-03-24
ISBN 10: 0124046851
ISBN 13: 9780124046856
Language: EN, FR, DE, ES & NL

Food Structures Digestion and Health Book Review:

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics

Protein Functionality in Food Systems

Protein Functionality in Food Systems
Author: Navam S. Hettiarachchy,Gregory R. Ziegler
Publsiher: CRC Press
Total Pages: 536
Release: 1994-05-10
ISBN 10: 9780824791971
ISBN 13: 0824791975
Language: EN, FR, DE, ES & NL

Protein Functionality in Food Systems Book Review:

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.

Protein Structure Function Relationships in Foods

Protein Structure Function Relationships in Foods
Author: Rickey Y. Yada,R.L. Jackman
Publsiher: Springer Science & Business Media
Total Pages: 202
Release: 2012-12-06
ISBN 10: 1461526701
ISBN 13: 9781461526704
Language: EN, FR, DE, ES & NL

Protein Structure Function Relationships in Foods Book Review:

Food proteins constitute a diverse and complex collection of biological macro molecules. Although contributing to the nutritional quality of the foods we con sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, above all, their patience in putting this volume together, and the following companies/organizations for their financial support without which it would not have been the success it was: Ault Foods Limited, Best Foods Canada Limited, Natural Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture and Food, Quest International Canada Inc., and University of Guelph. R.Y.Y. R.LJ.

Understanding and Controlling the Microstructure of Complex Foods

Understanding and Controlling the Microstructure of Complex Foods
Author: D. Julian McClements
Publsiher: Elsevier
Total Pages: 792
Release: 2007-08-30
ISBN 10: 1845693671
ISBN 13: 9781845693671
Language: EN, FR, DE, ES & NL

Understanding and Controlling the Microstructure of Complex Foods Book Review:

It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control. Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough. Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. Reviews the current understanding of significant aspects of food structure and methods for its control Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
Author: Anonim
Publsiher: Elsevier
Total Pages: 2194
Release: 2018-11-22
ISBN 10: 0128140453
ISBN 13: 9780128140451
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Chemistry Book Review:

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Structure Function Analysis of Edible Fats

Structure Function Analysis of Edible Fats
Author: Alejandro G. Marangoni
Publsiher: Elsevier
Total Pages: 418
Release: 2018-06-11
ISBN 10: 0128140429
ISBN 13: 9780128140420
Language: EN, FR, DE, ES & NL

Structure Function Analysis of Edible Fats Book Review:

Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach, presenting principles and techniques in a way that can be applied to any lipidic material. As the maturity of the field has increased since the first edition, there is an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern methods used for this purpose by some of the leading authorities in the field today. Edited by expert Alejandro Marangoni, and with contributions from leaders in field, the book features the latest developments, including chapters on Phase Behavior of Fat Mixtures and the Rheology and Mechanical Properties of Fats Methods Used in the Study of the Physical Properties of Fats (including a new section on microscopy). Fully revised and updated with 30% new content, including new chapters on Phase Behavior of Fat Mixtures, Rheology and Mechanical Properties of Fats, and Methods Used in the Study of the Physical Properties of Fats Includes a new section on microscopy Presents the principles behind X-ray diffraction, crystallization theory, and the mechanics of fats Provides theory for foundational understanding, examples for real-world insight, and tips for improving applied results

Designing Functional Foods

Designing Functional Foods
Author: D. Julian McClements,Eric A Decker
Publsiher: Elsevier
Total Pages: 744
Release: 2009-07-30
ISBN 10: 1845696603
ISBN 13: 9781845696603
Language: EN, FR, DE, ES & NL

Designing Functional Foods Book Review:

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose

Food Proteins and Their Applications

Food Proteins and Their Applications
Author: Srinivasan Damodaran
Publsiher: Routledge
Total Pages: 694
Release: 2017-10-19
ISBN 10: 1351447521
ISBN 13: 9781351447522
Language: EN, FR, DE, ES & NL

Food Proteins and Their Applications Book Review:

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.

Starch Structure Functionality and Application in Foods

Starch Structure  Functionality and Application in Foods
Author: Shujun Wang
Publsiher: Springer Nature
Total Pages: 329
Release:
ISBN 10: 9811506221
ISBN 13: 9789811506222
Language: EN, FR, DE, ES & NL

Starch Structure Functionality and Application in Foods Book Review:

Food Materials Science

Food Materials Science
Author: José Miguel Aguilera,Peter J. Lillford
Publsiher: Springer Science & Business Media
Total Pages: 616
Release: 2007-10-24
ISBN 10: 0387719474
ISBN 13: 9780387719474
Language: EN, FR, DE, ES & NL

Food Materials Science Book Review:

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Novel Food Processing

Novel Food Processing
Author: Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye
Publsiher: CRC Press
Total Pages: 510
Release: 2016-04-19
ISBN 10: 9781420071221
ISBN 13: 142007122X
Language: EN, FR, DE, ES & NL

Novel Food Processing Book Review:

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function. New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.

Structure Function Properties of Food Proteins

Structure Function Properties of Food Proteins
Author: Lance G. Phillips
Publsiher: Academic Press
Total Pages: 271
Release: 2013-10-22
ISBN 10: 1483288986
ISBN 13: 9781483288987
Language: EN, FR, DE, ES & NL

Structure Function Properties of Food Proteins Book Review:

The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.

Functionality of Proteins in Food

Functionality of Proteins in Food
Author: Joseph F. Zayas
Publsiher: Springer Science & Business Media
Total Pages: 373
Release: 2012-12-06
ISBN 10: 3642591167
ISBN 13: 9783642591167
Language: EN, FR, DE, ES & NL

Functionality of Proteins in Food Book Review:

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

Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins
Author: Zdzislaw E. Sikorski
Publsiher: CRC Press
Total Pages: 504
Release: 2001-06-22
ISBN 10: 9781566769600
ISBN 13: 1566769604
Language: EN, FR, DE, ES & NL

Chemical and Functional Properties of Food Proteins Book Review:

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 quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Polysaccharide Gums from Agricultural Products

Polysaccharide Gums from Agricultural Products
Author: Steve W. Cui
Publsiher: CRC Press
Total Pages: 284
Release: 2000-10-26
ISBN 10: 1482279010
ISBN 13: 9781482279016
Language: EN, FR, DE, ES & NL

Polysaccharide Gums from Agricultural Products Book Review:

This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresse

Milk Proteins

Milk Proteins
Author: Mike Boland,Harjinder Singh,Abby Thompson
Publsiher: Academic Press
Total Pages: 622
Release: 2014-07-08
ISBN 10: 0124051758
ISBN 13: 9780124051751
Language: EN, FR, DE, ES & NL

Milk Proteins Book Review:

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful. 20% new chapter content — full revision throughout New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins Internationally recognized authors and editors bring academic and industrial insights to this important topic