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Food and industrial bioproducts and bioprocessing / edited by Nurhan Turgut Dunford
Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Publisher: Chichester, West Sussex, UK ; Hoboken : Wiley-Blackwell, 2012Edition: Online-AusgDescription: Online-Ressource (1 online resource (xviii, 374 p.)) : col. illISBN:- 9781283454087
- 1283454084
- 9781119946052
- 9780813821054
- 660.6
- TP248.2
- TP248.2 .F725 2012
Contents:
Summary: Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging. Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.Summary: Intro -- Food and Industrial Bioproducts and Bioprocessing -- Contents -- Preface -- Contributors -- Abbreviations -- 1 Traditional and Emerging Feedstocks for Food and Industrial Bioproduct Manufacturing -- 1.1 Introduction -- 1.2 Grain crops -- 1.2.1 Wheat -- 1.2.2 Corn -- 1.2.3 Barley -- 1.2.4 Sorghum -- 1.3 Oil and oilseeds -- 1.3.1 Rapeseed/Canola -- 1.3.2 Soybeans -- 1.3.3 Other Oilseeds -- 1.4 Lignocellulosic biomass -- 1.5 Conclusions -- References -- 2 Recent Processing Methods for Preparing Starch-based Bioproducts -- 2.1 Introduction -- 2.2 Annealing and heat-moisture treatment -- 2.3 High-pressure treatment -- 2.4 Microwave processing -- 2.5 Processes using ultrasound -- 2.6 Processing using supercritical fluids -- 2.7 Extrusion processing -- 2.8 Processing by steam jet cooking -- 2.9 Conclusions -- References -- 3 Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis -- 3.1 Introduction -- 3.2 General properties of proteins -- 3.3 Protein separation processes in food and bioproduct manufacturing -- 3.3.1 Dry processing -- 3.3.2 Wet processing -- 3.4 Calculating protein yields and recovery -- 3.5 Processing effects on yield and protein quality -- 3.5.1 Protein characterization -- 3.6 Conclusion -- References -- 4 Advancements in Oil and Oilseed Processing -- 4.1 Introduction -- 4.2 Oilseed pretreatment -- 4.2.1 Handling and storage -- 4.2.2 Preparation of seeds for oil extraction -- 4.2.3 Size reduction and flaking -- 4.2.4 Cooking/Tempering -- 4.3 Oil extraction -- 4.3.1 Solvent extraction -- 4.3.2 Mechanical oil expression -- 4.3.3 Aqueous extraction -- 4.3.4 Enzyme and surfactant-aided oil extraction -- 4.3.5 Supercritical fluid technology -- 4.4 Oil refining -- 4.4.1 Degumming -- 4.4.2 Deacidification/Refining -- 4.4.3 Bleaching -- 4.4.4 Deodorization -- 4.4.5 Winterization -- 4.5 Conclusions.PPN: PPN: 809538016Package identifier: Produktsigel: ZDB-26-MYL | ZDB-30-PAD | ZDB-30-PQE | ZDB-38-EBR
Food and Industrial Bioproducts and Bioprocessing; Contents; Preface; Contributors; Abbreviations; 1 Traditional and Emerging Feedstocks for Food and Industrial Bioproduct Manufacturing; 1.1 Introduction; 1.2 Grain crops; 1.2.1 Wheat; 1.2.2 Corn; 1.2.3 Barley; 1.2.4 Sorghum; 1.3 Oil and oilseeds; 1.3.1 Rapeseed/Canola; 1.3.2 Soybeans; 1.3.3 Other Oilseeds; 1.4 Lignocellulosic biomass; 1.5 Conclusions; References; 2 Recent Processing Methods for Preparing Starch-based Bioproducts; 2.1 Introduction; 2.2 Annealing and heat-moisture treatment; 2.3 High-pressure treatment; 2.4 Microwave processing
2.5 Processes using ultrasound2.6 Processing using supercritical fluids; 2.7 Extrusion processing; 2.8 Processing by steam jet cooking; 2.9 Conclusions; References; 3 Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis; 3.1 Introduction; 3.2 General properties of proteins; 3.3 Protein separation processes in food and bioproduct manufacturing; 3.3.1 Dry processing; 3.3.2 Wet processing; 3.4 Calculating protein yields and recovery; 3.5 Processing effects on yield and protein quality; 3.5.1 Protein characterization; 3.6 Conclusion; References
4 Advancements in Oil and Oilseed Processing4.1 Introduction; 4.2 Oilseed pretreatment; 4.2.1 Handling and storage; 4.2.2 Preparation of seeds for oil extraction; 4.2.3 Size reduction and flaking; 4.2.4 Cooking/Tempering; 4.3 Oil extraction; 4.3.1 Solvent extraction; 4.3.2 Mechanical oil expression; 4.3.3 Aqueous extraction; 4.3.4 Enzyme and surfactant-aided oil extraction; 4.3.5 Supercritical fluid technology; 4.4 Oil refining; 4.4.1 Degumming; 4.4.2 Deacidification/Refining; 4.4.3 Bleaching; 4.4.4 Deodorization; 4.4.5 Winterization; 4.5 Conclusions; References
5 Food-grade Microemulsions As Nano-scale Controlled Delivery Vehicles5.1 Introduction; 5.2 Winsor classification/phase behavior; 5.3 Theories of microemulsion formation; 5.3.1 Mixed film theory; 5.3.2 Solubilization theory; 5.3.3 Thermodynamic theory; 5.4 What makes microemulsions thermodynamically stable?; 5.5 Methods of microemulsion formation; 5.6 Polydispersity; 5.7 Composition; 5.7.1 Organic phase; 5.7.2 Aqueous phase; 5.7.3 Surfactants; 5.7.4 Co-surfactants; 5.8 Factors affecting phase behavior; 5.9 Parameters that modify microemulsion structure; 5.9.1 Critical micelle concentration
5.9.2 Critical packing parameter5.9.3 Hydrophile-lipophile balance; 5.9.4 Ingredient compatibility; 5.10 Characterization techniques; 5.10.1 Ternary phase diagrams; 5.10.2 Small angle scattering techniques; 5.10.3 Cryo-transmission electron microscopy; 5.10.4 Dynamic light scattering; 5.10.5 Nuclear magnetic resonance; 5.11 Applications; 5.11.1 Solubilization of poorly-soluble drugs; 5.11.2 Emulsified microemulsions; 5.11.3 Protection against oxidation/light; 5.11.4 Controlled release delivery systems; 5.11.5 Microemulsions as nano-reactors; 5.12 Conclusions; References
6 Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods
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