Overview

Canola Proteins and its Functionality in Food Systems investigates the molecular interactions involved in gelation and emulsification of CPI-hydrocolloid systems. Oilseed proteins contribute useful functionality to food systems. Knowledge of the molecular interactions between plant proteins such as commercial canola protein isolate (CPI) and other components allows the manipulation of physical and textural properties of mixed biopolymers by adjusting macromolecular interactions. Protein-polysaccharide interactions give a realistic indication of plant proteins behavior in food systems and provides useful information for the development of canola protein products. This book provides the details of functional and physiochemical properties of CPI-hydrocolloids , the type and degree of their interactions, and optimum conditions for gelation and emulsification.

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9780128123553

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Dr. Uruakpa holds Ph.D. degree in Food & Nutritional Sciences from University of Manitoba, Canada; and B.S. and M.S. degrees in food science from Federal University of Technology Owerri, Nigeria. Her doctoral research on commercial canola protein provides benchmark information on functional properties of canola protein in food systems. Florence has contributed to the body of knowledge in her field through book editing/contribution; peer-reviewed articles in journals (e.g., Food Chemistry; Procedia-Food Science; Universal Journal of Public Health; Journal of Nutritional Health & Food Science; Nutrition Research; Food Hydrocolloids; Food Research International; LWT-Food Science and Technology; International Journal of Food Science & Technology; Journal of Food Science & Engineering; and International Journal of Biological Macromolecules); and national and international conferences.

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