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Advances In Food Chemistry: Proteins, Lipids, Emulsifers, Antioxidants 2007
Food Technology Intelligence, Aug 2007, Pages: 109
The food industry is challenged by its continuous need to adapt. Changes in markets and consumer behavior are the main driving forces behind this need. New opportunities in the areas of raw materials, ingredients and production technologies require scientists to develop new strategies for formulating and producing products. To meet the demands of change, we need a basic understanding of food chemistry and physics. This know-how will help us improve existing products and develop new ones.
Food chemistry involves the study of the chemistry of foods, their deterioration, and the principles underlying how to optimize products for consumers. It involves applying chemistry to the optimal development, processing, packaging, preservation, storage and distribution of foods and beverages.
A better knowledge of chemistry will help researchers optimize solid foods and beverages; better analyze and develop methods of cooking, canning, freezing and packaging; and study the effect of processing on the appearance, taste, aroma, freshness and nutritional content of food.
With this in mind, Food Technology Intelligence, Inc. has revised its popular report: Advances in Food Chemistry: Proteins, Lipids, Emulsifiers, Antioxidants. This report analyzes the advances being achieved in four important areas of food chemistry: protein, lipid, emulsifier and antioxidant research. For the most part, these innovations are still under development, but they have commercial potential in the near term. Or development has been completed, and researchers are looking to license the technology or collaborate in other ways with industry to commercialize the technologies. The report also covers recently commercialized technologies that still may offer joint venture or other collaborative opportunities for food companies.
Among the research covered in this report:
- Polymerization, other interactions influence whey powder foaming
- Micellar extraction improves protein properties
- Novel dough formulation leads to soy-based bread
- Fortified phospholipids find nutraceutical and functional applications
- Pseudoplasticity, elasticity help stabilize citrus drink emulsions
- Engineered plants will have more antioxidants
This report gives you the opportunity to learn about new developments in food chemistry research undertaken at universities, companies and government research labs worldwide. This information will help you gain ground against competitors when it comes to optimizing the science of food chemistry and applying it to develop new products or reformulate old ones. The report reviews significant technical developments in the field, discussing potential applications for each area of research and its status of development. You'll also learn how to take advantage of many of these technologies, either through licensing or other collaborations.
Advances in Food Chemistry: Proteins, Lipids, Emulsifiers, Antioxidants will help you track new technologies and contact key researchers who could help you meet your research goals.
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