| Physico-chemical modification of food proteins: food emulsions. | |
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MedLine Citation:
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PMID: 9739566 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Physico-chemical protein modification involved in food processing is used for "engineering" the structure-property relationship of foods. The three main tools used for protein modification are food formulation, mechanical and thermal (heating/cooling) treatments. They correspond to the main stages of all food technologies. Food structural design is based upon incompatibility and complexing of food biopolymers as well as upon fundamental features of physico-chemical properties of biphasic aqueous systems. Some examples of functional biopolymer modification are considered in systems such as meat extenders, fat replacers, ice cream mixes and wheat flour doughs. |
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Authors:
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V B Tolstoguzov |
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Publication Detail:
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Type: Journal Article; Review |
Journal Detail:
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Title: Die Nahrung Volume: 42 ISSN: 0027-769X ISO Abbreviation: Nahrung Publication Date: 1998 Aug |
Date Detail:
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Created Date: 1998-10-14 Completed Date: 1998-10-14 Revised Date: 2009-11-11 |
Medline Journal Info:
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Nlm Unique ID: 0142530 Medline TA: Nahrung Country: GERMANY |
Other Details:
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Languages: eng Pagination: 205-9 Citation Subset: IM |
Affiliation:
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Nestlé Research Centre, Food Science and Technology Department, Lausanne, Switzerland. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Chemistry, Physical Dietary Proteins / analysis* Emulsions Physicochemical Phenomena Proteins / chemistry* |
| Chemical | |
Reg. No./Substance:
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0/Dietary Proteins; 0/Emulsions; 0/Proteins |
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