Direct heat exchangers in the food industry

Lee, Chi-Ching; Taştemir, İbrahim Agah

doi:10.1016/b978-0-12-818616-9.00008-0

Cited by 4 publications

(3 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…capacity, and fat-holding capacity. 114,115 This supports the fact that other interacting components in food matrices would affect the emulsifying activity or stability of peptides in food products. Wang et al 81 investigated the emulsifying potential of avocado meal peptide compared to soy peptide and found that the former could stabilize oil-in-water emulsion much better.…”

Section: Peanut (Arachis Hypogaea) Ara H 2_008 Welqgdrrcqsqler Ara H ...supporting

confidence: 55%

“…When flaxseed ( Linum usitatissimum L ) meal peptide and its phenolic compounds were tested for their emulsifying potential, the oil–water interface of the peptide-based emulsion system could be more effectively stabilized than the phenol-based system due to the developed high surface charge density . Besides, the polypeptides from flaxseed containing essential AAs can mostly enhance thermal stability, solubility, emulsifying capacity, water-holding capacity, and fat-holding capacity. , This supports the fact that other interacting components in food matrices would affect the emulsifying activity or stability of peptides in food products. Wang et al investigated the emulsifying potential of avocado meal peptide compared to soy peptide and found that the former could stabilize oil-in-water emulsion much better.…”

Section: Pbps Techno-functions In Food Matricesmentioning

confidence: 78%

“…Thermal processing can influence the structure and denature of proteins, which can mitigate their allergenic potential. PBPs may be less likely to cause allergies when using heat processing techniques like frying, roasting, or baking. , Besides, protein fractions are separated via fractionation and purification processes according to factors such as size, charge, or solubility, aiming to isolate less allergenic fractions. Plant protein extracts can be processed using membrane filtration or chromatography techniques to eliminate allergenic peptides.…”

Section: Major Safety Concernsmentioning

confidence: 99%

See 2 more Smart Citations

Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices

Lee,

Suttikhana,

Ashaolu

2024

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Plant-based peptides (PBPs) benefit functional food development and environmental sustainability. Proteolysis remains the primary method of peptide production because it is a mild and nontoxic technique. However, potential safety concerns still emanate from toxic or allergenic sequences, amino acid racemization, iso-peptide bond formation, Maillard reaction, dose usage, and frequency. The main aim of this review is to investigate the techno-functions of PBPs in food matrices, as well as their safety concerns. The distinctive characteristics of PBPs exhibit their techno-functions for improving food quality and functionality by contributing to several crucial food formulations and processing. The techno-functions of PBPs include solubility, hydrophobicity, bitterness, foaming, oil-binding, and water-holding capacities, which subsequently affect food matrices. The safety and quality of foodstuff containing PBPs depend on the proper source of plant proteins, the selection of processing approaches, and compliance with legal regulations for allergen labeling and safety evaluations. The safety concerns in allergenicity and toxicity were discussed. The conclusion is that food technologists must apply safe limits and consider potential allergenic components generated during the development of food products with PBPs. Therefore, functional food products containing PBPs can be a promising strategy to provide consumers with wholesome health benefits.

show abstract

Section: Peanut (Arachis Hypogaea) Ara H 2_008 Welqgdrrcqsqler Ara H ...supporting

confidence: 55%

Section: Pbps Techno-functions In Food Matricesmentioning

confidence: 78%

Section: Major Safety Concernsmentioning

confidence: 99%

See 1 more Smart Citation

Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices

Lee,

Suttikhana,

Ashaolu

2024

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

show abstract

Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges

Yan,

Liu,

Zhang

et al. 2024

Curr Nutr Rep

View full text Add to dashboard Cite

Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products

Abdullah,

Pospiech,

Dordevic

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA), Hungarian sausage (KA), minced meat (MA), salami (SaA), and burger (BA), were compared with their corresponding meat products (SuM, StM, KM, MM, SaM, and BM, respectively). The study measured colour indicators, texture parameters, sensory attributes, and microstructural properties. The redness values (a*) of the external surfaces of SuM and KM, as well as the hardness of MM, were similar to those of their alternative products, with no statistically significant differences (p > 0.05). Sensory evaluation revealed similar ratings for two attributes: product similarity and overall appearance. However, significant differences were found in the descriptors for animal character and meat taste.

show abstract

Direct heat exchangers in the food industry

Cited by 4 publications

References 49 publications

Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices

Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices

Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges

Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products

Contact Info

Product

Resources

About