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Informationen zum Autor Professor Nurhan Turgut Dunford is based at the Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, USA. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis Preface xi Contributors xiii Abbreviations xvii 1 Traditional and Emerging Feedstocks for Food and Industrial Bioproduct Manufacturing 1 Nurhan Turgut Dunford 1.1 Introduction 1 1.2 Grain crops 2 1.3 Oil and oilseeds 13 1.4 Lignocellulosic biomass 24 1.5 Conclusions 25 2 Recent Processing Methods for Preparing Starch-based Bioproducts 37 George F. Fanta, Frederick C. Felker and Randal L. Shogren 2.1 Introduction 37 2.2 Annealing and heat-moisture treatment 40 2.3 High-pressure treatment 41 2.4 Microwave processing 46 2.5 Processes using ultrasound 50 2.6 Processing using supercritical fluids 56 2.7 Extrusion processing 63 2.8 Processing by steam jet cooking 67 2.9 Conclusions 71 3 Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis 85 Joyce Irene Boye and Chockry Barbana 3.1 Introduction 85 3.2 General properties of proteins 86 3.3 Protein separation processes in food and bioproduct manufacturing 87 3.4 Calculating protein yields and recovery 101 3.5 Processing effects on yield and protein quality 101 3.6 Conclusion 108 4 Advancements in Oil and Oilseed Processing 115 Nurhan Turgut Dunford 4.1 Introduction 115 4.2 Oilseed pretreatment 116 4.3 Oil extraction 119 4.4 Oil refining 127 4.5 Conclusions 137 5 Food-grade Microemulsions As Nano-scale Controlled Delivery Vehicles 145 Natasha Berry, Rickey Yada and Dérick Rousseau 5.1 Introduction 145 5.2 Winsor classification/phase behavior 146 5.3 Theories of microemulsion formation 147 5.4 What makes microemulsions thermodynamically stable? 148 5.5 Methods of microemulsion formation 148 5.6 Polydispersity 149 5.7 Composition 149 5.8 Factors affecting phase behavior 151 5.9 Parameters that modify microemulsion structure 152 5.10 Characterization techniques 154 5.11 Applications 158 5.12 Conclusions 160 6 Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Deli...
