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...

Poultry by-products and rainbow trout (Onchorhynchus mykiss) viscera are abundant and underutilized resources that can be used as a unique protein source to make protein hydrolysates. In this study protein hydrolysate were made from these two different sources with Alcalase 2.4L. The functional properties of Fish viscera protein hydrolysate (FPH) compared to poultry by-products protein hydrolys...

proteins are not only considered as a nutritional source but also are responsible for a number of functional properties such as solubility, emulsification, foaming capacity and gel formation in food products. however, insolubility of the proteins (as can be seen in gluten) and therefore their insufficient functional properties have created some limita-tions for their incorporation in formulated...

The impact of increasing organic load on anaerobic digestion foaming was studied at both full and bench scale. Organic loadings of 1.25, 2.5 and 5 kg VS m(-3) were applied to bench-scale digesters. Foaming was monitored at a full scale digester operated in a comparable organic loading range over 15 months. The bench scale batch studies identified 2.5 kg VS m(-3) as a critical threshold for foam...

Since the maximum foaming temperature window is only about 4 °C for supercritical CO₂ (scCO₂) foaming of pristine polypropylene, it is important to raise the melt strength of polypropylene in order to more easily achieve scCO₂ foaming. In this work, radiation cross-linked isotactic polypropylene, assisted by the addition of a polyfunctional monomer (triallylisocyanurate, TAIC), was employed in ...

........ ............................................................................................................... xiii Chapter 1: Introduction ............................................................................................. 1 1.1: Warm Mix Asphalt Technology ......................................................................... 2 1.2: Benefits of Warm Mix Asphalt ...........

Microbial transglutaminase (mTGase) crosslinking is a useful method for significantly improving the physical functionality of proteins. This study focused on the effect of mTGase modification on the functional properties of yak and cow caseins, including solubility, emulsifying property, water and oil absorption capacity, foaming property, and stability in the presence of Na, Ca, and Mg. The re...

Hydrocolloid from tamarillo (Solanum betaceum Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined. Functional characteristics such as water-holding capacity, oil-holding capacity, emulsifying activity, emulsion stability, foaming capacity and stability of the hydrocolloid were evaluated in comparis...

The pulsed electric fields (PEF) treatment is a novel method for obtaining glycated proteins by way of a Maillard reaction between proteins and polysaccharides but its effect on the preparation of protein-monosaccharide conjugate has not been explored. This study aimed to prepare bovine serum albumin (BSA)-glucose and BSA-mannose conjugates using PEF in pH 10.0 at an intensity of 10 or 20 kV/cm...

The effect of foaming on the performance of 16 mm Pall rings was determined in a 0.15 m distillation column with a ‘bed depth of 1.23 m. The tests were conducted with the methanol/water system at 1.0 bar pressure. A controllable foaming inside the packed bed was generated successfully with the addition of the surfactant, Triton X-100, to the reflux stream. The performance of the packing with an...