Functionality nutritional properties

The blue color reached phycocyanin levels of up to 60% of the dry matter without further separation steps. The quantity required for coloring food was 140 to 180 mg of color per kilogram of blue food or drink. The polysaccharides accompanying the product stabilize the color and contribute added value by virtue of their functional nutritional properties. If the polysaccharides are separated out, antioxidants can be added to stabilize the color. 

Farrell, H. M., Jr. and Douglas, F. W., Jr. (1983). Effects of ultra-high-temperature pasteurization on the functional and nutritional properties of milk properties. Kieler Milchwirtschaf-... 

Bryant LA, Montecalvo J Jr, Moren KS, Loy, B. Processing, functional, and nutritional properties of okra seed product. JFood Sci OffPubl Inst Food Technol 1988 53 810-816. 

Some of the uses of soy proteins to augment meat proteins are summarized in Table III. Textured soy flour, though not included in that table, can be used in the same meat systems, where soy grit or coarse soy protein concentrate are used. Besides the economics associated with the use of soy protein, they are utilized in such meat products because of their functional and nutritional properties. 

Dry bean flour fractions produced by dry roasting, milling and air classification resulted in versatile food ingredients. Fractions possessed good functional and nutritional properties which were found to be acceptable in a variety of food systems. These processes and products appear to have potential for improving nutritive status through improved dry bean utilization. 

As pointed out by Yudkin ( ] ), nutritional properties can, at most, provide supplemental incentives to utilizing foods that are desirable because of their taste and appearance. Highly educated populations are only now trying to alter their food habits in a modest way according to nutritive dicta. But even they, being only human, would prefer these beneficial foods to possess the functional properties of their traditional favorites. It is, therefore, the duty of the food chemist to provide nutritive foods with the most desirable functional properties to ensure their wide assimilation. 

Craig (1979) has summarized the functional and nutritional properties of most of these whey-based food ingredients. A comprehensive symposium (Clark 1979A) and several excellent reviews on whey and whey utilization are recommended for further studies (Clark 1979B). 

Proteins are one of the most important ingredients in food production for both animals and humans. Besides having nutritional properties, protein contributes to the functional and organoleptic properties of food. The nutritional value of a protein depends on the total essential amino acid content. However, the availability of amino acids is conditioned by some protein attributes, mainly digestibility. 

Accurate determination of lipids in foods is required for nutritional labeling, certification, or for evaluation of standard of identity and uniformity, as well as examination of their effects on functional and nutritional properties of foods. Following lipid extraction and precise quantitative analysis, lipids so obtained may be used for analysis of other lipid characteristics and properties provided that nondestructive and mild extraction procedures are employed that retain the integrity of lipids. Thus, determination of lipid classes, fatty acid composition (unit du), and oxidative state of lipids (Chapter D2), amongst others, may be pursued following the extraction process. 

Lactoglobulin is a major whey protein. It is present in the milk of various ruminant species (Godovac-Zimmermann et al., 1990a,b Sawyer and Holt, 1993 Ochirkhuyag et al., 1998). This protein constitutes a major waste product of the cheese industry. Only recently, its use increased as a food additive thanks to its good nutritional properties (Smithers et al., 1996). Consequently, the improvement of (3-lactoglobulin functional properties may be of considerable interest to industry. 

Chobert, J.-M., Sitohy, M.Z., and Whitaker, J.R. 1987. Specific limited hydrolysis and phosphorylation of food proteins for improvement of functional and nutritional properties. J. Am. Oil Chem. Soc. 64, 1704-1711. 

Matheis, G. 1991. Phosphorylation of food proteins with phosphorus oxychloride improvement of functional and nutritional properties. Food Chem. 39, 13-26. 

More details of the chemical modification of casein and other food proteins with carboxyl-amino acid anhydrides will be published elsewhere. Depending on the distribution and length of copolymers of methionine covalently linked to proteins, distinct effects on functional and nutritional properties of the modified proteins are expected. 

Bhattacharya, S., Bal, S., Mukherjee, R.K. and Suvendu Bhattacharya (1 994) Functional and nutritional properties of tamarind (Tamarindus indica) kernel protein. Food Chemistry 49(1), 1-9. 

Also referred to as bippolyraers, they are synthesized in the cells of all organisms. It is interesting to note that two of the most prevalent types, polysaccharides and proteins, each contain diverse compounds with extremely different properties, structures, and uses. For example, the protein in egg white (albumin) serves a much different function (nutrition) from that in silk or wool (structural). Likewise, the properties of starch and cellulose could hardly be more different. Although each is made up of polymers based on the condensation of glucose, the final molecular structures differ dramatically. Both sustain life, but in completely different ways. We will discuss natural polymers in more detail in Chapter 3. 

This text on milk lipids is the second in a series entitled Developments in Dairy Chemistry, the first being devoted to milk proteins. The series is produced as a co-ordinated treatise on dairy chemistry with the objective of providing an authoritative reference source for lecturers, researchers and advanced students. The biosynthesis, chemical, physical and nutritional properties of milk lipids have been reviewed in eight chapters by world experts. However, space does not permit consideration of the more product-related aspects of milk lipids which play major functional roles in several dairy products, especially cheese, dehydrated milks and butter. 

Sathivel, S., Bechtel, P. J., Babbitt, J. K., Prinyawiwatkul, W., and Patterson, M. 2005. Functional, nutritional, and rheological properties of protein powders from arrow-tooth flounder and their application in mayonnaise. Food Eng. Phys. Prop., 70, 57-63. 

In relation to food proteins, chemical modification has been studied for several purposes, i.e. to block reactive groups involved in deteriorative reactions to improve nutritional properties, to enhance digestibility to impart thermal stability to modify physicochemical properties to facilitate study of structure-function relationships and to facilitate separation, processing and refining of proteins (1,2,10,19,20,24). 

In the food area, protein supplies are emphasized more frequently and are mostly studied for the nutritional properties. It should be pointed out, in the strongest terms, that protein foods are rarely used as crude powders or in their native forms. They are ingested most frequently as part of a complex food system where their functionality, rather than their nutrition, is the property most obvious to the consumer. In fact, many projects to alleviate protein malnutrition in less-developed countries have floundered because the introduced food forms did not fit the accepted pattern (i.e., the functionality) of the foods normally used in the region. Therefore, it is now commonly recognized, for improved nutritional standards, that any new food introduced into a population must, of necessity, be considered for its functional properties. Improving these properties will be a major factor in the successful adoption of the new food by the people in the area. Understanding the relation between protein structure and functionality is an important step in accomplishing these tasks. 

This review presents a summary of the available literature on the composition, chemistry, functional, and nutritional properties of quinoa seed. The focus is on macrocomponents, which are mainly responsible for the functional properties. 

This review covers the formation, composition, structure, function and properties of the acquired pellicle. Specifically, the formation of pellicle is considered in terms of thermodynamic and kinetic aspects. The composition of the pellicle is reviewed in terms of the proteins, carbohydrates and lipids that have been identified using a range of analytical techniques. The ultrastructure of the pellicle is described in some detail from studies involving enamel slabs carried in the mouth, in which the subsequent pellicle was analysed by scanning electron microscopy (SEM), transmission electron microscopy (TEM) and confocal laser scanning microscopy (CLSM). The function of the pellicle is outlined in terms of its lubrication properties, its ability to act as a semi-permeable membrane and its overall protection of the underlying enamel surfaces. Since pellicle is formed at the interface between the enamel surface and the oral environment, the important process of bacterial attachment to the pellicle surface is described and the specific bacterial binding sites found in the pellicle are summarised. The influence of diet and nutrition on the pellicle layer is considered. The formation of extrinsic stain is discussed in particular, the role that chlorhexidine... 

The available information on the nutritional properties of individual DFA isomers is limited to those representatives that can be produced by biotechnological processes, that is compounds 1 (DFA III), 10 (DFA I), and 15 (DFA IV). While the potential of DFAs as functional foods was soon realized, the initial reports of otherwise relevant results on their nutritional properties were included only in patents or published in national Japanese journals which are not always accessible. In all cases they are rated as low-caloric sweeteners DAF III, for instance, has half the sweetness of sucrose and is chemically highly stable, with lower degradability and Maillard reactivity under acidic conditions than sucrose [93]. Anticariogenic and anti-tooth decaying effects have also been claimed. Moreover, these DFAs promote in vitro growth of bifidobacteria. 

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