LEADER 05438nam 2200673 a 450 001 9910139745503321 005 20230802004542.0 010 $a1-119-94606-9 010 $a1-283-45408-4 010 $a9786613454089 010 $a1-119-94608-5 010 $a1-119-94605-0 035 $a(CKB)2550000000084301 035 $a(EBL)859301 035 $a(OCoLC)775873086 035 $a(SSID)ssj0000611891 035 $a(PQKBManifestationID)11445582 035 $a(PQKBTitleCode)TC0000611891 035 $a(PQKBWorkID)10666576 035 $a(PQKB)11776506 035 $a(MiAaPQ)EBC859301 035 $a(Au-PeEL)EBL859301 035 $a(CaPaEBR)ebr10531485 035 $a(CaONFJC)MIL345408 035 $a(EXLCZ)992550000000084301 100 $a20110928d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood and industrial bioproducts and bioprocessing$b[electronic resource] /$fedited by Nurhan Turgut Dunford 210 $aAmes, Iowa $cWiley-Blackwell$d2012 215 $a1 online resource (396 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-2105-3 320 $aIncludes bibliographical references and index. 327 $aFood and Industrial Bioproducts and Bioprocessing; Contents; Preface; Contributors; Abbreviations; 1 Traditional and Emerging Feedstocks for Food and Industrial Bioproduct Manufacturing; 1.1 Introduction; 1.2 Grain crops; 1.2.1 Wheat; 1.2.2 Corn; 1.2.3 Barley; 1.2.4 Sorghum; 1.3 Oil and oilseeds; 1.3.1 Rapeseed/Canola; 1.3.2 Soybeans; 1.3.3 Other Oilseeds; 1.4 Lignocellulosic biomass; 1.5 Conclusions; References; 2 Recent Processing Methods for Preparing Starch-based Bioproducts; 2.1 Introduction; 2.2 Annealing and heat-moisture treatment; 2.3 High-pressure treatment; 2.4 Microwave processing 327 $a2.5 Processes using ultrasound2.6 Processing using supercritical fluids; 2.7 Extrusion processing; 2.8 Processing by steam jet cooking; 2.9 Conclusions; References; 3 Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis; 3.1 Introduction; 3.2 General properties of proteins; 3.3 Protein separation processes in food and bioproduct manufacturing; 3.3.1 Dry processing; 3.3.2 Wet processing; 3.4 Calculating protein yields and recovery; 3.5 Processing effects on yield and protein quality; 3.5.1 Protein characterization; 3.6 Conclusion; References 327 $a4 Advancements in Oil and Oilseed Processing4.1 Introduction; 4.2 Oilseed pretreatment; 4.2.1 Handling and storage; 4.2.2 Preparation of seeds for oil extraction; 4.2.3 Size reduction and flaking; 4.2.4 Cooking/Tempering; 4.3 Oil extraction; 4.3.1 Solvent extraction; 4.3.2 Mechanical oil expression; 4.3.3 Aqueous extraction; 4.3.4 Enzyme and surfactant-aided oil extraction; 4.3.5 Supercritical fluid technology; 4.4 Oil refining; 4.4.1 Degumming; 4.4.2 Deacidification/Refining; 4.4.3 Bleaching; 4.4.4 Deodorization; 4.4.5 Winterization; 4.5 Conclusions; References 327 $a5 Food-grade Microemulsions As Nano-scale Controlled Delivery Vehicles5.1 Introduction; 5.2 Winsor classification/phase behavior; 5.3 Theories of microemulsion formation; 5.3.1 Mixed film theory; 5.3.2 Solubilization theory; 5.3.3 Thermodynamic theory; 5.4 What makes microemulsions thermodynamically stable?; 5.5 Methods of microemulsion formation; 5.6 Polydispersity; 5.7 Composition; 5.7.1 Organic phase; 5.7.2 Aqueous phase; 5.7.3 Surfactants; 5.7.4 Co-surfactants; 5.8 Factors affecting phase behavior; 5.9 Parameters that modify microemulsion structure; 5.9.1 Critical micelle concentration 327 $a5.9.2 Critical packing parameter5.9.3 Hydrophile-lipophile balance; 5.9.4 Ingredient compatibility; 5.10 Characterization techniques; 5.10.1 Ternary phase diagrams; 5.10.2 Small angle scattering techniques; 5.10.3 Cryo-transmission electron microscopy; 5.10.4 Dynamic light scattering; 5.10.5 Nuclear magnetic resonance; 5.11 Applications; 5.11.1 Solubilization of poorly-soluble drugs; 5.11.2 Emulsified microemulsions; 5.11.3 Protection against oxidation/light; 5.11.4 Controlled release delivery systems; 5.11.5 Microemulsions as nano-reactors; 5.12 Conclusions; References 327 $a6 Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods 330 $aFood 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-reachi 606 $aBiological products 606 $aBiotechnology 606 $aBiomass 615 0$aBiological products. 615 0$aBiotechnology. 615 0$aBiomass. 676 $a660.6 701 $aDunford$b Nurhan Turgut$f1953-$0936807 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910139745503321 996 $aFood and industrial bioproducts and bioprocessing$92110031 997 $aUNINA