Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry

Food and pharmaceutical ingredients interact with one another in a complex manner to influence the quality, structure, and production process of many products

Nafiseh Soltanizadeh

2014

Scholarcy highlights

  • Food and pharmaceutical ingredients interact with one another in a complex manner to influence the quality, structure, and production process of many products
  • The need for the production of more complex foods containing a variety of components with acceptable structural, nutritional, and sensory properties has posed challenges to food manufacturers
  • Several decades of study have proved that sugars are a necessary component in the preservation of biological and functional properties of labile proteins under freezing and drying stresses
  • Proteins are needed for the prevention of sugar crystallization in food products such as milk powder and infant formulas
  • Some value-added products such as honey and fruit juice powders can only be produced on the basis of proteincarbohydrate interactions
  • It is obvious that the great attention directed toward the solid-state interactions among food components leads to the development of new food products or improved quality of existing ones

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