Canola Protein Functionality in Food Systems

Download or Read online Canola Protein Functionality in Food Systems full in PDF, ePub and kindle. This book written by Florence Ojiugo Uruakpa and published by Academic Press and AOCS Press which was released on 15 September 2021 with total pages 312. We cannot guarantee that Canola Protein Functionality in Food Systems book is available in the library, click Get Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like.

Canola Protein Functionality in Food Systems
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Publisher : Academic Press and AOCS Press
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ISBN : 0128123559
Pages : 312 pages
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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

Canola Protein Functionality in Food Systems

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

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Evaluation of Canola Protein Functionality in Mixed Food Systems

Download or read online Evaluation of Canola Protein Functionality in Mixed Food Systems written by Florence Ojiugo Uruakpa, published by Unknown which was released on 2012. Get Evaluation of Canola Protein Functionality in Mixed Food Systems Books now! Available in PDF, ePub and Kindle.

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Evaluation of Canola Protein Functionality in Mixed Food Systems  microform

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

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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

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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

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