Milk proteins: physicochemical and functional properties
JE Kinsella, CV Morr - Critical Reviews in Food Science & Nutrition, 1984 - Taylor & Francis
Because of the growing trend toward widespread use of protein ingredients in food
formulation and fabrication, an understanding of the relationships between the physical …
formulation and fabrication, an understanding of the relationships between the physical …
[图书][B] Food analysis: theory and practice
Y Pomeranz - 2013 - books.google.com
The first edition of Food Analysis: Theory and Practice was published in 1971 and was
revised in 1978. The second edition was published in 1987, and in 1993 we found it …
revised in 1978. The second edition was published in 1987, and in 1993 we found it …
Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut
SO Ogunwolu, FO Henshaw, HP Mock, A Santros… - Food chemistry, 2009 - Elsevier
Protein isolates and concentrates were obtained from defatted cashew nut powder by two
methods: alkaline extraction-isoelectric precipitation (IP) and alkaline extraction-methanol …
methods: alkaline extraction-isoelectric precipitation (IP) and alkaline extraction-methanol …
Cowpea protein isolates: functional properties and application in gluten-free rice muffins
The present work was undertaken to explore application of cowpea protein isolates in gluten-
free rice muffins. Protein isolates from large-white and small-red cowpeas were evaluated …
free rice muffins. Protein isolates from large-white and small-red cowpeas were evaluated …
[图书][B] Chemical and functional properties of food components
ZE Sikorski - 2006 - taylorfrancis.com
Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the
nutritional value and sensory properties of food. During post harvest storage and …
nutritional value and sensory properties of food. During post harvest storage and …
Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying
T Laokuldilok, N Kanha - LWT-Food Science and Technology, 2015 - Elsevier
Black glutinous rice (BGR) was milled and the bran was collected for anthocyanins
extraction. The broken rice fraction was enzymatically produced as black glutinous rice …
extraction. The broken rice fraction was enzymatically produced as black glutinous rice …
Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates
The study was carried out to analyze the effect of papain hydrolysis on the physico-chemical
and functional properties of kidney bean protein isolates. The protein isolates were prepared …
and functional properties of kidney bean protein isolates. The protein isolates were prepared …
Deliquescence of pharmaceutical systems
Deliquescence is a first order phase transition from solid to solution that occurs at a relative
humidity (RH) that is characteristic to the crystalline compound. Such dissolution of active …
humidity (RH) that is characteristic to the crystalline compound. Such dissolution of active …
[图书][B] Food processing: principles and applications
HS Ramaswamy, M Marcotte - 2005 - taylorfrancis.com
Food Processing: Principles and Applications is a comprehensive resource that explores the
basic and applied aspects of food processing. It describes the physical, chemical, and …
basic and applied aspects of food processing. It describes the physical, chemical, and …
Optimization and encapsulation of phenolic compounds extracted from maize waste by freeze-drying, spray-drying, and microwave-drying using maltodextrin
Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-
drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk's …
drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk's …