Download or read book Phase Equilibria and Enzymatic Esterification of Anhydrous Milk Fat in Supercritical Carbon Dioxide written by Zer-Ran Yu and published by . This book was released on 1992 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dense Phase Carbon Dioxide written by Murat O. Balaban and published by John Wiley & Sons. This book was released on 2012-06-19 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2. In contrast, processing with DPCD requires much less CO 2 (between 5 to 8% CO 2 by weight) and the pressures used are at least one order of magnitude less than those typically used in ultra high pressure (UHP) processing. There is no noticeable temperature increase due to pressurization, and typical process temperatures are around 40°C. DPCD temporarily reduces the pH of liquid foods and because oxygen is removed from the environment, and because the temperature is not high during the short process time (typically about five minutes in continuous systems), nutrients, antioxidant activity, and vitamins are much better preserved than with thermal treatments. In pharmaceutical applications, DPCD facilitates the production of micronized powders of controlled particle size and distribution. Although the capital and operating costs are higher than that of thermal treatments, they are much lower than other non-thermal technology operations. This book is the first to bring together the significant amount of research into DPCD and highlight its effectiveness against microorganisms and enzymes as well as its potential in particle engineering. It is directed at food and pharmaceutical industry scientists and technologists working with DPCD and other traditional or non-thermal technologies that can potentially be used in conjunction with DPCD. It will also be of interest to packaging specialists and regulatory agencies.
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1993 with total page 796 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Solubility Measurements of Citrus based Flavorants in Supercritical Carbon Dioxide written by Wen Chyan Tsai and published by . This book was released on 2006 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Measurement and Modeling of Viscosity and Diffusion Coefficient of Lipids and Supercritical Carbon Dioxide Mixtures written by Tuan Quoc Dang and published by . This book was released on 1998 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lipase catalysed Lipid Modifications in Supercritical Carbon Dioxide written by Helga Gunnlaugsdottir and published by . This book was released on 1997 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book 1993 IFT Annual Meeting written by and published by . This book was released on 1993 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Hydrolysis Glycerolysis and Alcoholysis of Anhydrous Milk Fat by Lipases in Supercritical Carbon Dioxide written by Janice McNorrill Johnson and published by . This book was released on 1998 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Engineering Index Annual written by and published by . This book was released on 1993 with total page 2264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its creation in 1884, Engineering Index has covered virtually every major engineering innovation from around the world. It serves as the historical record of virtually every major engineering innovation of the 20th century. Recent content is a vital resource for current awareness, new production information, technological forecasting and competitive intelligence. The world?s most comprehensive interdisciplinary engineering database, Engineering Index contains over 10.7 million records. Each year, over 500,000 new abstracts are added from over 5,000 scholarly journals, trade magazines, and conference proceedings. Coverage spans over 175 engineering disciplines from over 80 countries. Updated weekly.
Download or read book Industrial Enzymes written by Julio Polaina and published by Springer Science & Business Media. This book was released on 2007-05-16 with total page 629 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent developments in genetic engineering and protein chemistry are bringing ever more powerful means of analysis to bear on the study of enzyme structure. This volume reviews the most important types of industrial enzymes. In a balanced manner it covers three interrelated aspects of paramount importance for enzyme performance: three-dimensional protein structure, physicochemical and catalytic properties, and the range of both classical and novel applications.
Download or read book Advanced Dairy Chemistry Volume 2 Lipids written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2007-04-25 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Download or read book Cocoa Butter and Related Compounds written by Nissim Garti and published by Elsevier. This book was released on 2015-08-24 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book. - Brings together all that is known about cocoa butter into one book - Describes physical characteristics of cocoa butter including rheology, hardness, and melt profiles - Reconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniques - Presents new understandings on the cause of crystallization and transitions of polymorphs
Download or read book Biocatalysis in Non Conventional Media written by M.H. Vermuë and published by Elsevier. This book was released on 2014-11-27 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt: The international symposium "Fundamentals of Biocatalysis in Non-Conventional Media" was organized under auspices of the working party Applied Biocatalysis of the European Federation of Biotechnology. Among the topics discussed at the symposium were physical-chemical aspects such as pH, water-activity, viscosity, dielectric constants, polarity etc. in relation to biocatalysis in non-conventional media. New measuring techniques were introduced.For people working in the field of biocatalysis in non-conventional media this book will give an excellent overview of the gain in understanding over the last five years of the fundamental aspects of biocatalysis in non-conventional media.
Download or read book Encyclopedia of Dairy Sciences written by John W. Fuquay and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry
Download or read book The Craft and Science of Coffee written by Britta Folmer and published by Academic Press. This book was released on 2016-12-16 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other.This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. - Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action - Includes contributions from a multitude of experts who address complex subjects with a conversational approach - Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition - Engages with the key challenges of future coffee production and potential solutions
Download or read book Proteins in Food Processing written by Rickey Y. Yada and published by Woodhead Publishing. This book was released on 2017-11-13 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. - Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins - Reviews the wide range of protein sources available - Examines ways of modifying protein sources - Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
Download or read book The Chemistry of Oils and Fats written by Frank Gunstone and published by John Wiley & Sons. This book was released on 2009-02-12 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.
