Emulsifying Properties of Soy Protein Isolates Obtained by Isoelectric and Membrane Fractionation
Title | Emulsifying Properties of Soy Protein Isolates Obtained by Isoelectric and Membrane Fractionation PDF eBook |
Author | Bernard Chove |
Publisher | |
Pages | |
Release | 2001 |
Genre | |
ISBN |
Emulsifying Properties of Enzymatically Cross-linked Soy Protein Hydrolysates
Title | Emulsifying Properties of Enzymatically Cross-linked Soy Protein Hydrolysates PDF eBook |
Author | Erkan Yalcin |
Publisher | |
Pages | 240 |
Release | 1998 |
Genre | |
ISBN |
Emulsifying Properties of Soy Protein Isolates and Their Effect of Bulk Properties of the Oil-in-water Emulsion
Title | Emulsifying Properties of Soy Protein Isolates and Their Effect of Bulk Properties of the Oil-in-water Emulsion PDF eBook |
Author | Maneephan Keerati-u-rai |
Publisher | |
Pages | 185 |
Release | 2011 |
Genre | |
ISBN | 9780494828311 |
Protein Functionality in Food Systems
Title | Protein Functionality in Food Systems PDF eBook |
Author | Navam S. Hettiarachchy |
Publisher | CRC Press |
Pages | 542 |
Release | 1994-05-10 |
Genre | Technology & Engineering |
ISBN | 9780824791971 |
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.
Emulsification Properties of Soy Protein Isolates as Influenced by Other Components in Selected Simple and Food Systems
Title | Emulsification Properties of Soy Protein Isolates as Influenced by Other Components in Selected Simple and Food Systems PDF eBook |
Author | Martha Barnes Stone |
Publisher | |
Pages | 91 |
Release | 1977 |
Genre | Soybean products |
ISBN |
Membrane Systems in the Food Production
Title | Membrane Systems in the Food Production PDF eBook |
Author | Alfredo Cassano |
Publisher | Walter de Gruyter GmbH & Co KG |
Pages | 219 |
Release | 2021-07-19 |
Genre | Technology & Engineering |
ISBN | 3110712776 |
The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. Volume 1. Dairy, Wine and Oil Processing. Volume 2. Wellness Ingredients and Juice Processing.
Integrated Membrane Operations
Title | Integrated Membrane Operations PDF eBook |
Author | Alfredo Cassano |
Publisher | Walter de Gruyter |
Pages | 376 |
Release | 2013-12-12 |
Genre | Science |
ISBN | 3110285665 |
This comprehensive reference work describes in an instructive manner the combination of different membrane operations such as enzyme membrane reactors (EMR's), microfiltration (MF), ultrafiltration (UF), reverse osmosis (RO), nanofiltration (NF) and osmotic distillation (OD) is studied in order to identify their synergistic effects on the optimization of processes in agro-food productions (fruit juices, wines, milk and vegetable beverages) and wastewater treatments within the process intensification strategy. The introduction to integrated membrane operations is followed by applications in the several industries of the food sector, such as valorization of food processing streams, biocatalytic membrane reactors, and membrane emulsification.