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Full-Text Articles in Food Science
Development Of Valuable And Functional Protein-Based Food Ingredients From Invasive Green Crabs, Bouhee Kang
Development Of Valuable And Functional Protein-Based Food Ingredients From Invasive Green Crabs, Bouhee Kang
Electronic Theses and Dissertations
European green crabs (Carcinus maenas L.) are an invasive species unintentionally introduced from Europe to the U.S. Their predation and burrowing activities have had detrimental effects on our marine habitats, aquaculture, and commercially important fisheries. Despite the large population of green crabs, they are not commercially utilized in North America as food products. The specific objectives of my research were to: 1) determine functional properties of protein recovered from green crab by isoelectric solubilization and precipitation (ISP) for potential food application, 2) investigate the application of enzymatic hydrolysis for deriving bioactive compounds from green crab proteins and examine the …
Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying, Achyut Mishra
Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying, Achyut Mishra
Electronic Theses and Dissertations
It is a common practice in dairy industries to nanofilter milk protein concentrate (MPC) to increase the solids and further drying efficiency. Increasing protein and solids in MPC increases viscosity and resist feed-flow in membrane filtration. Previous research proved that increased temperature and hydrodynamic cavitation (HC) have significantly reduced the viscosity of MPC which can potentially increase the level of solids by reducing concentration polarization during nanofiltration (NF). We utilized plate and frame filtration (PF) as an alternate method to reduce the viscosity of MPC. In first objective, we studied the application of HC or elevated temperature (50˚C) or both …