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• W3021036562 abstract "Fabricated foods generally comprise a mixture of components made up of lipids, proteins, simple and complex carbohydrates, emulsifiers, and salts, which are capable of interacting with each other and modifying the final characteristics of the food. Often, processing utilized in the manufacture of the food also modifies these interactions. Model food systems were first developed because of the disparity between laboratory functional tests for proteins and the functionality in the food.Model food systems today find utility for the functionality of many other food components, including starches, gums, and emulsifiers, as well as areas of continued interest (lipid oxidation, Maillard reaction, etc.). Therefore, model food systems provide a means of determining how the ingredients and the process alter the characteristics of the final product, as well as evaluating the sensitivity of the characteristics of the food to the different ingredients and processing steps. Model food systems are based on the formulation and processing of real foods, using laboratory and pilot plant facilities. Generally, ingredients that do not have a main effect on the final characteristics of the product are eliminated. One potential limitation is the use of processing equipment that does not scale up to commercial production.The utilization of carefully selected statistical designs is essential to unravel the multiple interactions that do occur and to optimize food formulation and processing.A major limitation of model food systems is that they do not provide any information as to the mechanisms by which the ingredients and the process control the final characteristics of the product. Thus they have application to only the food under investigation. They do have a major role in food product development." @default.
• W3021036562 created "2020-05-13" @default.
• W3021036562 creator A5085754997 @default.
• W3021036562 date "2014-01-01" @default.
• W3021036562 modified "2023-09-26" @default.
• W3021036562 title "Model Food Systems and Protein Functionality" @default.
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