By M Corredig
Advances in applied sciences for the extraction and amendment of precious milk elements have unfolded new possibilities for the nutrition and nutraceutical industries. Reviewing the newest learn during this dynamic quarter, this ebook covers glossy methods to the separation of dairy elements and manufacture of dairy materials. It highlights the organic performance of dairy elements and their nutraceutical functions, together with milk oligosaccharides, lacctoferrin, and the position of dairy items in metabolic law. The textual content concludes with a dialogue of the technological performance of dairy parts and their functions in nutrition and non-food items.
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Extra resources for Dairy-Derived Ingredients: Food and Nutraceutical Uses (Woodhead Publishing in Food Science, Technology and Nutrition)
For viscosity measurement, a rheometer can be used to obtain viscosity proﬁles. The blades of the agitator are placed at right angles to each other to provide good homogenization. Industrial dissolution processes usually include stirring at a constant speed and experiments have therefore been designed to provide a constant shear rate (100 s−1). The aqueous phase used is distilled water at a volume of 18 mL. The powder is dispersed in the rheometer cup 50 s after starting the rheometer. , 2005, 2006a).
This concept has been later transferred to the development of ﬂat sheet circular membrane systems, and deposit removal or control could be realized without large volume streams passing along the membrane surfaces. 14 schematically shows one of the presently available systems with overlapping, rotating circular membranes. e. whey proteins from caseins, with variations in the amplitude of the oscillation. As can be seen, the permeation is strongly dependent on the transmembrane pressure difference, despite the fact that a low volume stream is applied.
2004, 2005). Various techniques and types of instrumentation have been developed to characterize the stickiness behavior of powder particles. The instrumental measurement concepts are generally based on the properties of food materials, such as resistance to shear motion, viscosity, optical properties and glass transition temperature. The ﬁrst two properties provide a direct interpretation of stickiness behavior, whereas the measurements obtained from the latter can be indirectly correlated with stickiness.
Dairy-Derived Ingredients: Food and Nutraceutical Uses (Woodhead Publishing in Food Science, Technology and Nutrition) by M Corredig