The Chemistry of Dairy Powders with Reference to Baking

Functional properties of proteins in foods: A survey

“…404 ' 473 ' 474 Ironically, the flavor aspects of proteins have been studied more because of the problems of off-flavors, rather than those involving flavoring. Thus, off-flavors are problematical in commercial caseins; Ramshaw and Dunstone, 35S Kinsella,247 and Walker 4 S7 have reviewed the origin and nature of the variety of flavors (or off-flavors) associated with caseins and milk proteins.…”

“…Rose, 370 Parry, 333 Kinsella, 247 Morr, 307 ' 308 and Richert et al 361 have reviewed several aspects of heating, in relation to the functional behavior of milk proteins. They discussed the improved stability and functionality of milk proteins, as a result of preheat treatments.…”

Dental caries: Possible sugar substitutes for sucrose†

“…These deviations in color probably resulted from chemical alterations in the sugars during baking, reportedly due to the Maillard browning reaction (Kinsella, 1971). Rooney, Salem, and Johnson (1967) reported that the amount of carbonyl compounds produced and the rate of browning in aldose-amino acid reactions are determined mainly by the sugar type.…”

Novel Aspergillus hemicellulases enhance performance of commercial cellulases in lignocellulose hydrolysis

“…Studies employing sulphhydryl‐blocking agents led to the realisation that SH–disulphide exchange is implicated in heat gelation and texturisation of β‐lactoglobulin and other milk proteins 1–7. SH–disulphide exchange is engaged in the formation of a β‐lactoglobulin–κ casein complex 8–10. The SH group concentration in milk decreases upon heating owing to SH–disulphide interchange 11,12.…”