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Whey proteins : functional properties, production and health benefits /
Whey proteins are now one of the most important products in food processing industries. Profit of whey proteins in food applications include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other ingredients. This book discuss...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Publishers,
[2015]
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| Colección: | Protein biochemistry, synthesis, structure, and cellular functions series.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- WHEY PROTEINS: FUNCTIONAL PROPERTIES, PRODUCTION AND HEALTH BENEFITS; WHEY PROTEINS: FUNCTIONAL PROPERTIES, PRODUCTION AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; Contents; Preface; Chapter 1: Fractionation of Peptides by Means of Ultrafiltration and Nanofiltration Techniques; 1Department of Chemical Engineering and Environmental Technology. Faculty of Chemistry. University of Oviedo. C/Julián Clavería, Oviedo, Principado de Asturias. Spain; 2Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
- 3Department of Chemical Engineering and Investigation. Instituto Tecnológico de Toluca. Avda. Tecnológico s/n Ex-Rancho la Virgen. Toluca, C.P., MéxicoAbstract; 1. Introduction; 2. Membrane Technologies; 2.1. Membrane Permeability and Selectivity; 2.2. Concentration Polarization; 2.3. Membrane Fouling; 2.3.1. Organic fouling; 2.3.2. Inorganic fouling; 2.3.3. Biological fouling; 2.4. Fouling Prevention; 2.4.1. Feed pre-treatments; 2.5. Membrane Cleaning; 3. Bioactive Properties of Food Protein-Derived Peptides; 4. Fractionation of Peptide Mixtures Using Pressure-Driven Membrane Techniques.
- 2Department of Chemical Engineering and Environmental Technology, University of Oviedo, Asturias, SpainAbstract; Introduction; 1. Adding of Intestinal Absorption Enhancers; and Enzymes Inhibitors; 2. Modifying of Physicochemical Nature of Active Molecules; 3. Use of Carrier Systems as Vehicles or Entrapment and Delivery; Active Molecules; Conclusion; References; Chapter 4: Formation, Stability, Flow and Viscoelastic Properties of Foams Prepared with Whey Protein Isolate and Its Individual Mixtures with Xanthan, Guar and Refined Sugar; Abstract; Introduction.
- Foams: Definition, Formation and Factors Affecting StabilityRole of Proteins in Foaming; Polysaccharides as Foam Stabilizers; Flow and Viscoelastic Properties of Foams; Preparation and Characterization of Foams; Preparation of Precursor Solutions; Foaming; Overrun; Stability; Rheological Measurements; Statistical Analysis; Defining Operating Conditions; WPI-Xanthan, WPI-Guar and WPI-Sugar Foams; Addition of Sugar; Overrun and Stability; Viscoelastic and Flow Properties of Foams; Conclusion; References.