Document Detail


Physico-chemical modification of food proteins: food emulsions.
MedLine Citation:
PMID:  9739566     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
V B Tolstoguzov
Related Documents :
19517746 - Stress, sublethal injury, resuscitation, and virulence of bacterial foodborne pathogens.
8242406 - Diurnal-nocturnal changes in food intake, gut storage of ingesta, food transit time and...
14469756 - Thermophilic aerobacillus from banana puree.
8957836 - The effect of sucrose in medicines on plaque ph.
9802196 - Pathological investigations on guillemots (uria aalge) stranded on the belgian coast du...
7852686 - Sources of energy and six nutrients in diets of low-income hispanic-american women and ...
Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Die Nahrung     Volume:  42     ISSN:  0027-769X     ISO Abbreviation:  Nahrung     Publication Date:  1998 Aug 
Date Detail:
Created Date:  1998-10-14     Completed Date:  1998-10-14     Revised Date:  2009-11-11    
Medline Journal Info:
Nlm Unique ID:  0142530     Medline TA:  Nahrung     Country:  GERMANY    
Other Details:
Languages:  eng     Pagination:  205-9     Citation Subset:  IM    
Affiliation:
Nestlé Research Centre, Food Science and Technology Department, Lausanne, Switzerland.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Chemistry, Physical
Dietary Proteins / analysis*
Emulsions
Physicochemical Phenomena
Proteins / chemistry*
Chemical
Reg. No./Substance:
0/Dietary Proteins; 0/Emulsions; 0/Proteins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  On the novel catalytically-independent antimicrobial function of hen egg-white lysozyme: a conformat...
Next Document:  Some physico-chemical properties and structural changes of bovine beta-casein upon glycation.