Advances In Food Chemistry: Proteins, Lipids, Emulsifiers, Antioxidants : Market Research Report

Advances In Food Chemistry: Proteins, Lipids, Emulsifiers, Antioxidants

Published by: Food Technology Intelligence

Published: Aug. 1, 2007 - 109 Pages

1 PERSPECTIVE: Basics in food chemistry
2 PROTEINS—MACROMOLECULES: Sourcing isoflavones from soy: Key issues; Polymerization, other interactions influence whey powder foaming; Sucrose optimizes oxygen barrier property of whey protein films; Characterize a high-molecular-weight flaxseed protein; High pressure leads to denatured proteins with optimal surface activity; Micellar extraction improves protein properties; Novel dough formulation leads to soy-based bread; Whey protein concentrate offers thickening functionality; Examine how heat affects sodium caseinate in dairy products; Harness genomics to impact cheese flavor; Investigate interaction among proteins to improve breadmaking quality; Probe oxygen permeability of glassy and rubbery gelatin film systems; Protein-based membrane cuts separation costs; Enzymes improve functional properties of soy protein ingredients; Market applications for separated proteins; Whey protein films have antibrowning effect on produce; Drying techniques impact functionality of soy protein isolate; Model protein functional properties from amino acid composition; Enzymatic hydrolysis of quinoa proteins improves functional properties; pH treatments improve gelation and functional properties; Novel antibacterial peptides derive from hen egg lysozyme; Moisture, temperature affect protein-protein interactions; Develop an acceptable wheat protein beverage; Freezing, thawing have little impact on cheese protein degradation; Wheat proteins improve ice cream quality; Microfiltration separates pure proteins from milk before cheesemaking; Textured soy protein yields new product; Enzymatically modify protein to generate flavor; Weaker wheats can yield quality breads
3 LIPIDS AND EMULSIFIERS: Wheat flour-lipid, waxy maize starch-lipid composites replace shortening; Combine proteins, lipids to improve film barrier properties; Carbohydrate lipid composites optimize tenderness, juiciness of low-fat beef; Structured lipids replace oil in functional beverages; Fortified phospholipids to find nutraceutical and functional applications; Pseudoplasticity, elasticity help stabilize citrus drink emulsions; Lipid profile of beef patties containing texturized peanut; Caseinate yields stable oil-in-water emulsions; Interfacial engineering could help create stable emulsions; Proteins inhibit lipid oxidation in emulsions; Biopolymers influence beverage emulsion creaming stability; Mesquite gum improves stability of oil-water emulsions; Carageenan-wheat emulsifier may partially replace egg yolk in mayonnaise; Emulsifying agents impact aroma release in oil-water emulsions; Develop protein-containing quince-flavor ice cream; Make foams and emulsions stable; Emulsifiers: Going to the next level; Optimize carbohydrate systems to encapsulate flavors, stablize emulsions; Two-phase processing eliminates emulsifiers from ice cream
4 ANTIOXIDANTS: Analysis of antioxidants represents a challenge; Honey inhibits lipid oxidation, warmed-over flavor development; Measure oxidative degradation; Yeast extracts inhibit lipid oxidation in cooked beef patties; Protein films with natural antioxidants decrease lipid oxidation, microbial growth in beef; Understanding fat oxidation; Engineered plants will have more antioxidants; Fish protein hydrolysates offer antioxidant properties; Cranberry components offer natural antioxidant activity; Plant extract minimizes antioxidant activity; Peanut extracts may be natural antioxidants; Cooking does not eliminate antioxidative properties of broccoli; Improve the shelf life of ground beef with antioxidants, antimicrobials, irradiation; Tocopherol, BHT help reduce fish lipid oxidation; Emulsions inhibit lipid oxidation in surimi; Monoclonal assay is indicator of lipid oxidation; Evaluate three types of beans as sources of natural antioxidants; Live yeast in beer increases its antioxidant activity; The double functions of whey proteins: Surfactant and antioxidant; Spices offer natural antioxidative protection; Chelators impact pro-oxidant activity of iron in oil-in-water emulsions; Determine link between antioxidants and improved health; Corn fiber oil offers antioxidant properties. modulates cholesterol absorption; High-heat treatments are most effective in releasing antioxidants into blueberry juice; New antioxidative strategies needed for preventing rancidity in fish muscle; Oxidation can challenge acceptance of omega-3 fatty acids
5 PATENTS
6 FOR FURTHER READING

Abstract

The food industry is challenged by its continuous need to adapt. Changes in markets and consumer behavior are the main driving forces behind this need. New opportunities in the areas of raw materials, ingredients and production technologies require scientists to develop new strategies for formulating and producing products. To meet the demands of change, we need a basic understanding of food chemistry and physics. This know-how will help us improve existing products and develop new ones.

Food chemistry involves the study of the chemistry of foods, their deterioration, and the principles underlying how to optimize products for consumers. It involves applying chemistry to the optimal development, processing, packaging, preservation, storage and distribution of foods and beverages.

A better knowledge of chemistry will help researchers optimize solid foods and beverages; better analyze and develop methods of cooking, canning, freezing and packaging; and study the effect of processing on the appearance, taste, aroma, freshness and nutritional content of food.

With this in mind, Food Technology Intelligence, Inc. has revised its popular report: Advances in Food Chemistry: Proteins, Lipids, Emulsifiers, Antioxidants. This report analyzes the advances being achieved in four important areas of food chemistry: protein, lipid, emulsifier and antioxidant research. For the most part, these innovations are still under development, but they have commercial potential in the near term. Or development has been completed, and researchers are looking to license the technology or collaborate in other ways with industry to commercialize the technologies. The report also covers recently commercialized technologies that still may offer joint venture or other collaborative opportunities for food companies.

Among the research covered in this report:

Polymerization, other interactions influence whey powder foaming
Micellar extraction improves protein properties
Novel dough formulation leads to soy-based bread
Fortified phospholipids find nutraceutical and functional applications
Pseudoplasticity, elasticity help stabilize citrus drink emulsions

This report gives you the opportunity to learn about new developments in food chemistry research undertaken at universities, companies and government research labs worldwide. This information will help you gain ground against competitors when it comes to optimizing the science of food chemistry and applying it to develop new products or reformulate old ones. The report reviews significant technical developments in the field, discussing potential applications for each area of research and its status of development. You'll also learn how to take advantage of many of these technologies, either through licensing or other collaborations.

Advances in Food Chemistry: Proteins, Lipids, Emulsifiers, Antioxidants will help you track new technologies and contact key researchers who could help you meet your research goals.

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Advances In Food Chemistry: Proteins, Lipids, Emulsifiers, Antioxidants

Table of Contents

Abstract