Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials

2021 ◽  
Vol 292 ◽  
pp. 110248 ◽  
Author(s):  
Atul Dhiman ◽  
Pramod K. Prabhakar
Keyword(s):  
Functional Properties ◽  
Food Processing ◽  
Comprehensive Review ◽  
Mechanistic Approach

REMOVAL OF GLUCOSE FROM EGGS: A REVIEW1

1973 ◽  
Vol 36 (10) ◽  
pp. 509-514 ◽  
Author(s):  
Arun Kilara ◽  
K. M. Shahani
Keyword(s):  
Functional Properties ◽  
Storage Stability ◽  
Comprehensive Review ◽  
Factors Affecting ◽  
Physico Chemical

Glucose affects adversely the storage stability of dried eggs and causes undesirable changes in physico-chemical and functional properties of the powder. Therefore, microbial or enzymic techniques are used to desugar eggs before drying. A comprehensive review of the microbial and enzymic techniques to remove glucose from eggs is presented. Factors affecting the efficiency of the two methods are discussed as well as their effect on the physico-chemical and functional properties of the final product. Regardless of the techniques used in desaccharification, egg powders prepared after removal of glucose exhibit better functional properties than untreated samples.

Utilization of milk proteins as starting materials for other foodstuffs

1979 ◽  
Vol 46 (2) ◽  
pp. 369-376 ◽  
Author(s):  
Charles V. Morr
Keyword(s):  
Functional Properties ◽  
Food Processing ◽  
Milk Protein ◽  
Milk Proteins ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Whey Protein Concentrates ◽  
Wide Range ◽  
Utilization Of Protein ◽  
The Subject

SUMMARYThe modern food-processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. This paper provides up-to-date information on the quantities, production processes, composition, general properties, and specific functional properties of the major milk protein products, e.g. caseinates, co-precipitates, lactalbumin, whey protein concentrates and milk blends. The subject of chemical and enzymic modification to improve certain functional properties of milk proteins is considered briefly.

scholarly journals Bioactive compounds and functional properties of Rambai ( Baccaurea motleyana Müll. Arg.) fruit: A comprehensive review

2021 ◽  
Author(s):  
Pradip Debnath ◽  
Sayed Koushik Ahmad ◽  
Rezwan Ahmed Mahedi ◽  
Amlan Ganguly ◽  
Kishore Kumar Sarker
Keyword(s):  
Functional Properties ◽  
Bioactive Compounds ◽  
Comprehensive Review

A comprehensive review on functional properties of fermented rice bran

2018 ◽  
Vol 12 (24) ◽  
pp. 218 ◽  
Author(s):  
BhagavathiSundaram Sivamaruthi ◽  
Periyanaina Kesika ◽  
Chaiyavat Chaiyasut
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Comprehensive Review

scholarly journals Properties of pseudocereals, selected specialty cereals and legumes for food processing with special attention to gluten-free products / Verarbeitungseigenschaften von Pseudogetreide, ausgewählten Spezialitätengetreide und Leguminosen mit speziellem Fokuss auf glutenfreie Produkte

2016 ◽  
Vol 67 (4) ◽  
pp. 239-248 ◽  
Author(s):  
Regine Schoenlechner
Keyword(s):  
Functional Properties ◽  
Food Processing ◽  
Food Products ◽  
Limited Range ◽  
Nutritional Composition ◽  
Human Nutrition ◽  
Gluten Free ◽  
Free Products ◽  
Nutritional Benefits

SummaryCereals and legumes offer many nutritional benefits, and should therefore be consumed widely. In particular, legume consumption is very low in northern countries. Although many species of cereals, pseudocereals and legumes are available for human nutrition, today only a limited range of them is used in larger amounts. Wheat, rice and maize are dominating the cereal sector and beans, chickpeas and peas are the most produced legumes. Specialty cereals (e.g., colored varieties), pseudocereals (amaranth, quinoa, buckwheat) and legumes show great potential for the development of new food products due to their good nutritional composition and different functional properties.

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