Download or read book Effect of Radiofrequency Assisted Thermal Processing on the Structural Functional and Biological Properties of Egg White Powder written by Alisha Kar and published by . This book was released on 2021 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Radiofrequency (RF) assisted thermal processing is a novel and energy-efficient method used for pasteurization, which heats the product volumetrically as opposed to traditional hot room (HR) pasteurization. RF-assisted thermal processing accelerates the heating rate of egg white powder (EWP), which has a low thermal conductivity and further affect its gelling properties. The effect of processing methods (RF and HR) due to pH and treatment temperature combination was monitored by subjecting neutral EWP (6.4 pH) to 70 and 80 °C and alkaline EWP (pH 9.9) samples to 70 °C over 0, 5, 10, 15 and 20 d. At 80 °C and 0 d, the gel firmness was 48.6% higher than HR, indicating RF could potentially improve the functionality as well as reduce the come-up time to less than a day as opposed to the traditional hot room processing used in the industry which takes 5- 6 days. With increased treatment severity, the gel firmness substantially increased without changing the soluble protein contents, and insoluble contents. The secondary protein conformations evaluated using surface hydrophobicity, CD spectroscopy and Raman spectroscopy for EWP processed at 80 °C and 0 d, exhibited no significant effect of RF assisted thermal processing over HR processing. An in-vitro digestion model on egg white gels demonstrated that the accessibility of pepsin and trypsin to egg white peptides was not compromised despite a stronger gel network in RF assisted thermal processing at 80 °C and 0d. An in-silico analysis of the peptides in the egg white gel hydrolysates demonstrated that Ovalbumin and Ovotransferrin were the parent protein of most of the unique peptides generated, and minor structural differences were accounted for these peptides. The transport of soluble egg white gel hydrolysates, the cell viability, and tight junction proteins in the Caco-2 cells were not affected by RF assisted thermal processing.

Download or read book Food Structure and Functionality written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-17 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Effect of Microwave and Ultrasonic Processing on the Conformation of Egg White Protein written by Yao Zhu and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: "Eggs are one of the most popular foods due to the abundance of the availability of essential nutrients and hence are consumed widely. Further, consumption of eggs can help prevent disease and maintain health due to the presence of bioactive components. On the other hand, eggs can cause allergic reactions in sensitive patients, and it has now become the second most severe allergy after cow's milk in infants and children. The allergens are present in the egg white proteins and include ovomucoid (Gal d 1), ovalbumin (Gal d 2), conalbumin (Gal d 3), lysozyme (Gal d 4) and -livetin (Gal d 5). Apart from the allergens, scientists have also been interested in avidin protein present in egg due to its anti-nutritional properties. The presence of avidin in food leads to the formation of avidin-biotin complex making biotin unavailable for absorption in the digestive system. It is important to note that proteins are sensitive to the external stresses such as heat, electric field, and ultrasonic waves. Various studies have shown that external stresses can cause conformational changes in proteins, further resulting in alteration of their functional properties. Inactivation of allergic and anti-nutritional proteins through the use of processing techniques can be beneficial to humans. It has the potential to reduce the food allergy incidences that have been on the rise in the 21st Century. However, the knowledge and understanding of the mechanism of interactions between various proteins and a wide range of thermal and non-thermal processing conditions are limited. Addressing this problem can help the food industries not only to improve the processing techniques and conditions but also to develop food products suitable for all consumers. In this study, the effects of thermal processing (Microwave treatment) and non-thermal processing (Ultrasonic processing) on the secondary structures of egg protein have been evaluated using Fourier Transform Infrared Spectroscopy (FTIR) and Circular Dichroism (CD) spectroscopy. The impacts of these two processing techniques on the inactivation of avidin have also been studied. The FTIR studies have shown that egg white protein undergoes conformational changes with an increasing sheets content and decreasing [alpha]-helix secondary structures when subjected to the aforementioned two processing techniques. Microwave treatment is found to be an effective method to reduce the avidin activity. Avidin can also be inactivated by ultrasonic processing. However, the effectiveness is not as significant as in the case of microwave at higher temperatures. Molecular dynamics (MD) modeling studies have been carried out to visualize the protein behavior under the impact of temperature, time and application of oscillating electric field. Avidin molecule which is an anti-nutrient present in eggs has been used for conducting the MD simulations. Root Mean Square Deviation (RMSD), Number of hydrogen bonds, Radius of Gyration (Rg) and Solvent Accessible Surface Area (SASA) have been calculated to evaluate the changes in the secondary structure during the MD simulations. The results showed that the number of hydrogen bonds altered with the increase of temperature and time. The changes in the number of hydrogen bonds further influence the root mean square deviation and radius of gyration values conforming conformational changes in the avidin protein. Our observations indicate that the effect of oscillating electric field is significant than the conventional thermal application on the structure of avidin, resulting in the protein unfolding during the simulation. " --

Download or read book Bioactive Egg Compounds written by Rainer Huopalahti and published by Springer Science & Business Media. This book was released on 2007-05-19 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.

Download or read book Radiofrequency assisted Thermal Processing for Improving Microbiological Safety of Low moisture Food Powders written by Sreenivasula Reddy Boreddy and published by . This book was released on 2015 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: The continuous RF-assisted thermal processing of EWP and SWF in packaging conditions was demonstrated experimentally. The package processed EWP at 80°C for 16 h exhibited excellent foaming and gelling properties as compared to that of the traditional and batch mode processed EWP. The important quality and functionality of the packaged SWF at 80°C for 7 h was not significantly different from that of the unpasteurized SWF. Thus, the RF-assisted thermal processing has shown great potential for thermal processing of low-moisture food powders by reducing the come-up time without compromising their quality and functionality. This study demonstrated a novel method to pasteurize low-moisture food powders. This study also determined the physical, thermal, and dielectric properties of EWP, which are important inputs for modeling RF heating. This helps further optimization of the electrode and food packaging configurations, which would further reduce the come-up time.

Download or read book Electromagnetic Technologies in Food Science written by Vicente M. Gómez-López and published by John Wiley & Sons. This book was released on 2021-12-13 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Download or read book Protein Structure Function Relationships in Foods written by Rickey Y. Yada and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Modification of the Structural Properties of Egg White by Mechanical Methods Prior to Membrane Based Ion Exchange Chromatographic Fractionation of Egg White Proteins written by Janina Brand and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Food Powders written by Bhesh Bhandari and published by Elsevier. This book was released on 2023-11-11 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products

Download or read book Innovative Technologies for Food Preservation written by Francisco J. Barba and published by Academic Press. This book was released on 2017-09-21 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. - Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation - Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods - Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

Download or read book Engineering Properties of Foods written by M.A. Rao and published by CRC Press. This book was released on 2014-10-31 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i

Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics

Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-12-05 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

Download or read book High Pressure Processing of Food written by V.M. Balasubramaniam and published by Springer. This book was released on 2016-01-28 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Download or read book Handbook of Composites from Renewable Materials Nanocomposites written by Vijay Kumar Thakur and published by John Wiley & Sons. This book was released on 2017-04-06 with total page 902 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique multidisciplinary 8-volume set focuses on the emerging issues concerning synthesis, characterization, design, manufacturing and various other aspects of composite materials from renewable materials and provides a shared platform for both researcher and industry. The Handbook of Composites from Renewable Materials comprises a set of 8 individual volumes that brings an interdisciplinary perspective to accomplish a more detailed understanding of the interplay between the synthesis, structure, characterization, processing, applications and performance of these advanced materials. The Handbook comprises 169 chapters from world renowned experts covering a multitude of natural polymers/ reinforcement/ fillers and biodegradable materials. Volume 7 is solely focused on the "Nanocomposites: Science and Fundamentals" of renewable materials. Some of the important topics include but not limited to: Preparation, characterization, and applications of nanomaterials from renewable resources; hydrogels and its nanocomposites from renewable resources: preparation of chitin-based nanocomposite materials through gelation with ionic liquid; starch-based bionanocomposites; biorenewable nanofiber and nanocrystal; investigation of wear characteristics of dental composite reinforced with rice husk-derived nanosilica filler particles; performance of regenerated cellulose/vermiculite nanocomposites fabricated via ionic liquid; preparation, structure, properties, and interactions of the PVA/cellulose composites; green composites with cellulose nanoreinforcements; biomass composites from bamboo-based micro/nanofibers; synthesis and medicinal properties of polycarbonates and resins from renewable sources; nanostructured polymer composites with modified carbon nanotubes; organic–inorganic nanocomposites derived from polysaccharides; natural polymer-based nanocomposites; cellulose whisker-based green polymer composites; poly (lactic acid) nanocomposites reinforced with different additives; nanocrystalline cellulose; halloysite-based bionanocomposites; nanostructurated composites based on biodegradable polymers and silver nanoparticles; starch-based biomaterials and nanocomposites; green nanocomposites based on PLA and natural organic fillers; and chitin and chitosan-based nanocomposites.

Download or read book Insects as Sustainable Food Ingredients written by Aaron T. Dossey and published by Academic Press. This book was released on 2016-06-23 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients. Details the current state and future direction of insects as a sustainable source of protein, food, feed, medicine, and other useful biomaterials Provides valuable guidance that is useful to anyone interested in utilizing insects as food ingredients Presents insects as an alternative protein/nutrient source that is ideal for food companies, nutritionists, entomologists, food entrepreneurs, and athletes, etc. Summarizes the current state-of-the-art, providing helpful recommendations on building companies, products, and research programs Ideal reference for researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects Outlines the challenges and opportunities within this emerging industry

Download or read book Radio Frequency Heating in Food Processing written by George B. Awuah and published by CRC Press. This book was released on 2014-12-04 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have