60. Food Proteins & Lipids

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60. Food Proteins & Lipids

 

 

CATEGORY: Diet Nutrition Supplementation – 500 Courses

COURSE NUMBER: 60

FEES: 555/- INR only

CERTIFICATE VALIDITY: Lifetime

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BOOKS/ MANUALS: Pages

Syllabus

Molecular Design of Soybean Glycinins with Enhanced Food Qualities and Development
of Crops Producing Such Glycinins ……………………………………………………………….. .
S. Utsumi, T. Katsube, 1. Ishige, and F. Takaiwa
High Fructose Syrups: Evaluation of aNew Glucose Isomerase from Streptomyces sp. … … 17
Todd W. Gusek, K. Sailaja, and Richard Joseph
Serine Proteinases from Cold-Adapted Organisms ……………………………………………………… 27
Magnus M. Krist jansson, Bjami Asgeirsson, and Jon B. Bjamason
Enzymatic Modification of Food Proteins to Improve the Functional Properties …………….. 47
Yoshiro Kamata
A Review of the Interactions between Milk Proteins and Dairy Flavor Compounds ………… 67
A. P. Hansen
Production of Whey-Protein-Enriched Products ………………………………………………………….. 77
Daniel M. Mulvihill and M. B. Grufferty
Modification of Muscle Protein Functionality by Antioxidants …………………………………….. 95
Y ouling L. Xiong, Subramanian Srinivasan, and Gang Liu
The Seed Storage Proteins of Quinoa ………………………………………………………………………… 1 09
Chris Brinegar
Molecular Mechanism of Competitive Adsorption of us]-Casein and 13-Casein at Liquid
Interfaces …………………………………………………………………………………………………….. 11 7
Srinivasan Damodaran
Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized
Emulsions ……………………………………………………………………………………………………. 127
Frank 1. Monahan, D. Julian McClements, and 1. Bruce German
Partial Coalescence and Structure Formation in Dairy Emulsions …………………………………. 13 7
H. Douglas Goff
Solubilization of Oil Droplets by Micellar Surfactant Solutions ……………………………………. 149
D. Julian McClements

Properties of Low-Fat, Low-Cholesterol Egg Yolk Prepared by Supercritical C02
Extraction ……………………………………………………………………………………………………. 161
Neal A. Bringe
Interactions between Dietary Proteins and the Human System: Implications for Oral
Tolerance and Food-Related Diseases …………………………………………………………….. 183
William E. Barbeau
Microcirculation, Vitamin E and Omega 3 Fatty Acids: An Overview ………………………….. .195
Geza Bruckner
Index …………………………………………………………………………………………………………………….. 209

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