introduction : soybean is an excellent plant protein source with diverse applications in food systems. despite numerous commercial applications and rich nutritional properties of soybeans, soy proteins are sensitive to heat and other damaging agents during food processing which can limit their applications in food industries. maillard reaction includes a series of chemical reactions between the...

Whey, a byproduct of the cheesemaking process, is concentrated by processors to make whey protein concentrates (WPC) and isolates (WPI). Only 50% of whey proteins are used in foods. In order to increase their usage, texturizing WPC, WPI, and whey albumin is proposed to create ingredients with new functionality. Extrusion processing texturizes globular proteins by shearing and stretching them in...

Activated sludge process is a biological process that is widely used in the domestic and industrial wastewater treatment in over the world. The foam formation is often reported in wastewater treatment plants which are related to this process. Some operational problems can be created by foaming, such as effluent quality deteriorates, the creation of malodorous, increased time requirements in ord...

Some molecular and functional properties of albumin (83.6% protein), globulin (95.5% protein), glutelin (81.3% protein) as well as protein isolate (80.7% protein) from cashew nut were investigated. These proteins were subjected to molecular (circular dichroism, gel electrophoresis, scanning electron microscopy) and functional (solubility, emulsification, foaming, water/oil holding capacity) tes...

This paper presents the results of an investigation that aimed to evaluate the efficiency of various inorganic coagulants and organic polymers to combat filamentous foaming and bulking problems, caused by the proliferation of M. parvicella and/or Gordona amarae. The duration of the investigation covered 14 months. During this period foam samples were taken from the aeration basins of two full-s...

HRČKOVÁ M., RUSŇÁKOVÁ M., ZEMANOVIČ J. (2002): Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates. Czech J. Food Sci., 20: 7–14. Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymati...

Filamentous bacteria are a normal and necessary component of the activated sludge wastewater treatment process, but the overgrowth of filamentous bacteria results in foaming and bulking associated disruptions. Bacteriophages, or phages, were investigated for their potential to reduce the titer of foaming bacteria in a mixed-microbial activated sludge matrix. Foaming-associated filamentous bacte...

To facilitate the design and development of porous metals, simulation of their mechanical behavior is essential. As an alternative to complex tomography procedures, a methodology has been developed to construct a simulated microstructure that retains the essential features of the experimental material. The target material is a moderate porosity titanium foam that is being developed as a bone im...

A five level four factors central composite rotatable design under response surface methodology was used to optimize process conditions of the foam mat drying process i.e. egg albumen (0%-12%), methyl cellulose (0.1%-0.5%), drying bed thickness (3-7 mm) and drying temperature (55-75°C) to develop grape bar with final moisture content of 14%±1% (dry-base). Contour and response graphs were genera...