Web-Compilations on Food System Functionality: Volume I

Primary Web-Location: Functionality.Org/vol1

(Secondary Locations: fsfusa.org/vol1 or www.msstate.edu/org/fsfa/vol1)

Web-Edited by: Dr. Z. Zee Haque (Editor@Functionality.Org)

2002

Copyright © 2002 Food System Functionality USA

Starkville, MS 39759. USA.
Last modified: 01/27/03

(Please note that this volume is being added to.  Once published, chapter number of each chapter will remain unaltered so as to facilitate citation.) 

Click on highlighted text to hyperlink to desired web-location.  All copyrights reserved by FSF USA. Visualize using a web-browser (IE 5 or > or Netscape 4.5 or >.

CHAPTER 1:  BIOACTIVE PEPTIDES DERIVED FROM WHEY PROTEINS

P. ANTILA1, A. Pihlanto-Leppälä2, and I. Paakkari3; 1Dept. of Food Technology, Univ. of Helsinki, Finland; 2Agricultural Research Center of Finland, Food Research Institute, Jokioinen, Finland; 3Dept. of Pharmacology and Toxicology, Univ. of Helsinki, Finland

CHAPTER 2: BIOLOGICALLY ACTIVE PEPTIDES DERIVED FROM MILK PROTEINS 

 Anne Pihlanto-Leppälä*, Pirkko Antila†, Ilari Paakkari‡and Hannu Korhonen*

* Agricultural Research Centre of Finland, Food Research Institute, FIN-31600 Jokioinen, Finland† University of Helsinki, Department of Food Technology, Box 27, FIN-00014 Helsinki, Finland‡ University of Helsinki,  Department of Pharmacology and Toxicology, BOX 81, FIN-00014 Helsinki Finland

CHAPTER 3: FUNCTIONALITY OF BOVINE COLOSTRAL WHEY PROTEIN HYDROLYSATES

H. KORHONEN, P. Rantamäki, and T. Rokka, Food Research Institute, Agricultural Research Centre of Finland, FIN-31600 Jokioinen, Finland

CHAPTER 4:  PERSPECTIVES OF STARCH FUNCTIONALITY IN FOOD SYSTEMS

R. D. WANISKA, Cereal Quality Laboratory, Dept. of Soil & Crop Sciences, Texas A&M Univ., College Station, TX 77843-2474

CHAPTER 5: DESIGNING THE FUNCTIONALITY OF MILK PROTEIN BY ENZYMATIC MODIFICATION  

Harold E. Swaisgood, George L. Catignani, Xiaolin L. Huang, Val W. Valentine and Debra A. Clare.  Department of Food Science, Southeast Dairy Foods Research Center , North Carolina State University, Raleigh NC 27695-7624

 

 

NOTE THAT THE FOLLOWING ARE NOT YET CHAPTER NUMBERED AND HYPERLINKED.

 

SPONTANEOUS PRECIPITATION OF FATTY COMPONENTS FROM WHEY AND THEIR EFFECTS ON THE FOAMING PROPERTIES OF WHEY PROTEINS

J. N. de WIT, Centre for Protein Technology TNO-WAU, P. O. Box 8129, 6700 EV Wageningen, NL

OAT PROTEIN FUNCTIONALITY: STUDY OF THERMAL DENATURATION, COAGULATION, AND GELATION

C. Y. MA, Dept. of Botany, Univ. of Hong Kong, Pokfulam Road, Hong Kong, China

EFFECTS OF DIFFERENT LECITHINS ON THE EMULSIFYING PROPERTIES OF ENZYMATICALLY MODIFIED WHEY PROTEIN ISOLATES

I. SCHERZE, and G. Muschiolik, Environmentally Friendly Biopolymeres, D-14558 Bergholz- Rehbrüke, A.-Scheunert-Allee 114-116, Germany

ORIGIN AND PRACTICAL SIGNIFICANCE OF THE STICKY DOUGH FACTOR IN SOFT, RED, WINTER WHEAT

S. S. SCHWARTZLAFF1, M. G. Uriyo1, J. M. Johnson1, C. A. Griffey2, and W. E. Barbeau1, Dept. of Human Nutrition, Foods and Exercise, College of Human Resources and Education1 and the Dept. of Crop and Soil Environmental Sciences, College of Agriculture and Life Sciences2, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061

PARTICLE SIZE DISTRIBUTION AFFECTS THE RHEOLOGY OF MILK CHOCOLATE

G. Mongia, and G. R. ZIEGLER, Dept. of Food Science, Pennsylvania State Univ., Univ. Park, PA 16802

IMPROVEMENTS IN STABILITY AND FUNCTIONALITY OF FATTY FISH SURIMI

S. D. KELLEHER, and H. O. Hultin, Dept. of Food Science, Univ. Of Massachusetts-Amherst, Marine Station, Gloucester, MA 01930

OPTICAL LUMINESCENCE STUDIES OF STRUCTURE AND DYNAMICS OF MUSCLE PROTEINS

R. D. LUDESCHER, I. K. Chandy, and C. A. Rebello, Dept. of Food Science, Cook College and New Jersey Agricultural Exp. Station, New Brunswick, NJ 08903-0231

GLASSY STATES AND GLASS TRANSITIONS IN PROTEINS

S. PARIDA, J. Cao, R. Puri, and R. D. Ludescher, Dept. of Food Science, Cook College and New Jersey Agricultural Exp. Station, New Brunswick, NJ 08903-0231

THE ROLE OF FAT REPLACERS IN FUNCTIONALITY OF REDUCED FAT CHEESES

M.A. DRAKE1, and B.G. Swanson2, 1Dept. Food Science and Technology, Mississippi State Univ., Mississippi State, MS 39762, 2Dept. Food Science and Human Nutrition, Washington State Univ., Pullman, WA 99164-6376

TURBIDIMETRIC ANALYSIS OF GEL FORMATION

J. A. MESSER, and T. P. Moody, Dept. of Biochemistry and Molecular Biology, Univ. of New Hampshire, Biological Center, Durham, NH 03824

FLOW CHARACTERISTICS OF HEATED DISPERSIONS OF COMMERCIAL MILK PROTEINS AND CARRAGEENANS

RANJAN SHARMA1, E. Allen Foegeding2, and Peter A. Munro1, 1New Zealand Dairy Res. Ins., Palmerston North, New Zealand, 2Dept. of Food Sci., North Carolina St. Univ., Raleigh, NC 27695, USA

DEVELOPMENT OF NEW FOOD APPLICATIONS FOR PROTEINS AT ATO-DLO: VALORIZATION OF PEA PROTEIN BY ENZYMATIC HYDROLYSIS

K. B. MERCK*, D. Tezera, J. C. A. Hustinx, J. M. Vereijken, ATO-DLO, Dept. of Industrial Proteins, P. O. Box 17, 6700 AA Wageningen, The Netherlands700 AA Wageningen, The Netherlands

DEPHOSPHORYLATION OF BETA-CASEIN: IMPLICATIONS FOR ALTERED FUNCTIONALITY OF CASEINATE

E. D. BASTIAN and L. S. Ward, Univ. of Minnesota, St. Paul, MN.

BIOCHEMICAL AND GELATION OF PADDLEFISH SURIMI

C. WANG, Y. L. Xiong, X. Lou, and S. D. Mims, Community Research Service, Kentucky St. Univ., Frankfort, KY 40601; and Dept. of Animal Science, Univ. of Kentucky, Lexington, KY 40546

FLAVOR INTERACTIONS WITH FOOD INGREDIENTS AND PACKAGING MATERIALS

A. P. HANSEN, Dept. of Food Science, North Carolina State Univ., Box 7624, Raleigh, NC 27695-2951

COMPARATIVE PROPERTIES OF MILK AND FROZEN DAIRY DESSERTS PROCESSED BY HIGH PRESSURE HOMOGENIZATION AND CONVENTIONAL HOMOGENIZATION

D. W. OLSON, and C. H. White, Dept. of Food Science and Technology, Miss. State Univ., Miss. State, MS 39762

EFFECT OF LIPOPHILIZED PROTEINS AND FAT REPLACERS ON DAIRY PRODUCT FUNCTIONALITY

K. FAROOQ and Z.U. Haque, Dept. of Food Science and Technology, Miss. State Univ.,

Miss. State, MS 39762