Download or read book Barrier and Mechanical Properties of Whey protein isolate based Films written by Catherine Rosalyn Alcantara and published by . This book was released on 1996 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Physical Properties of Whey Protein Isolate Films written by Kelly Sam Miller and published by . This book was released on 1997 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Protein Based Films and Coatings written by Aristippos Gennadios and published by CRC Press. This book was released on 2002-02-07 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents the most up-to-date and detailed information available on protein-based biopolymer films and coatings. It provides a comprehensive overview of the design, technology, properties, functionality, and applications of biopolymer films and coatings (edible and inedible) from plant and animal proteins. Both widely commercialized and

Download or read book Mechanical Oxygen barrier Solubility and Thermal Properties of Whey Protein hydroxypropyl Methylcellulose Blend Edible Films written by Laura Ann Pallas and published by . This book was released on 2006 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Mechanical Properties of Whey Protein Isolate Based Edible Films as Affected by Meat Processing Conditions and Optimization of These Protperties written by Sindisiwe N. Simelane and published by . This book was released on 2003 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Comparison of Whey Protein Concentrate and Whey Protein Isolate Film Properties written by Jason Brian McKibben and published by . This book was released on 2000 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effect of Emulsion Composition Preparation and Drying Conditions on Film Morphology and Barrier Properties of Whey Protein lipid Emulsion Films written by Maria Bernardita Perez-Gago and published by . This book was released on 1999 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Moisture Barrier Properties of Whey Protein Isolate lipid Composite Films and Coatings written by Fiona Maree Hutchinson and published by . This book was released on 2001 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Edible Films and Coatings written by Maria Pilar Montero Garcia and published by CRC Press. This book was released on 2016-09-19 with total page 617 pages. Available in PDF, EPUB and Kindle. Book excerpt: The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.

Download or read book Properties of Whey Protein lipid Emulsion Edible Films written by Seong-Joo Kim and published by . This book was released on 2000 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Characterization of Heat Cured and Transglutaminase Cross linked Whey Protein based Edible Films written by Samir Amin and published by . This book was released on 2008 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Packaging and Preservation written by M. Mathlouthi and published by Springer Science & Business Media. This book was released on 2013-12-14 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an updating of Food Packaging and Preservation, Theory and Practice published in 1986 by Elsevier Applied Science. Since that date, many things have changed in the world. Hence the name given to the first IFTEC meeting held at the Hague (NL), November 15-18, 1992 Food Technology for a Changing World. Is the world changing for better or worse and what can food technology improve? The keynote lecture of the IFTEC meeting dealt with hunger and the challenge it represents to food science and technology. In the preface to the 1986 book it was suggested that food packaging could solve some of the problems of crop preservation in countries where starvation is prevalent. However, such thoughts did not solve any problems. The famine is still spreading in Africa. The unbalanced north-south situation evoked in the 1986 preface has not improved. The international market of foods and agricultural products is constantly changing and food packaging scientists can only explore new ways to help cope with this. Some of these ideas are approached in this book, particularly in chapters 9, 10 and 12.

Download or read book Protein Functionality in Food Systems written by Navam S. Hettiarachchy and published by CRC Press. This book was released on 1994-05-10 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Whey Proteins written by Hilton C Deeth and published by Academic Press. This book was released on 2018-09-12 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness. Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow’s milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students. Presents up-to-date coverage of whey proteins from milk to medicine Contains a description of the production and properties of whey protein products Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations

Download or read book Development of Whey Protein Isolate Based Nanocomposite Food Packaging Film Incorporated with Chitosan and Zein Nanoparticles written by Pelin Oymacı and published by . This book was released on 2014 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: The purpose of this study was to investigate the effect of chitosan and zein nanoparticles addition on the barrier and mechanical properties of whey protein isolate (WPI) films as an alternative to conventional synthetic packaging materials. Chitosan nanoparticles (CSNP) were produced via ionic gelation method using sodium tripolyphosphate (TPP) and deacetylated chitosan. Zein nanoparticles (ZNP) were synthesized based on antisolvent procedure in the presence of sodium caseinate (SC) to enable dispersion in water. Both plain and nanoparticle added WPI films were prepared by solution casting method. Water vapor barrier and mechanical properties of films were measured and the improvements in these properties with nanoparticle addition was further investigated through surface wetting, morphological, viscoelastic and thermal properties of the films. Both nanoparticles significantly decreased the water vapor permeability (WVP) and improved the mechanical properties of the WPI film. The highest enhancement in barrier and mechanical properties of the WPI films were recorded with 20% (w/w of WPI) CSNP and 120% (w/w of WPI) ZNP addition which corresponded to the maximum nanoparticle loading levels. At these loadings, the average WVP of pure WPI films loaded with ZNP and CSNP decreased by 84% and 57%, and the average tensile strength increased by 304% and 161%, respectively. On the other hand, the nanoparticles did not change the elongation at break significantly. ZNP was found more effective than CSNP in improving barrier and mechanical properties of the WPI films due to its hydrophobic nature and better dispersion in the protein matrix which allowed much higher loadings compared with the maximum loading levels achieved with CSNP. CSNP addition imparted antibacterial activity to the WPI films.

Download or read book Effects of Chemical Properties and Physical Structure on Mass Transfer in Whey Protein Based Edible Film Systems written by Tara Habig McHugh and published by . This book was released on 1993 with total page 658 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Whey Processing Functionality and Health Benefits written by Charles Onwulata and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far. Topics covered in this volume include: Whey utilization history and progress in process technology Fractionation and separation with health implications Whey emulsions and stability in acidic environments Current applications in films, coatings, and gels Texturized whey in snacks, meat analogs and candies Nanoparticles in hydrogels for delivery of bioactive components Whey protein role in human health Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.