Effects Of Ultraviolet Irradiation On The Physicochemical And Functional Properties Of Selected Food Biopolymers

Effects Of Ultraviolet Irradiation On The Physicochemical And Functional Properties Of Selected Food Biopolymers

The application of food biopolymers can be diversified with chemical, enzymatic or physical modifications. This thesis addressed the use of ultraviolet (UV) irradiation to modify the functional properties of selected food biopolymers. These food biopolymers include food proteins derived from plant s...

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Main Author: Kuan , Yau Hoong
Format: Thesis
Language:English
Published: 2011
Subjects:
TP1-1185 Chemical technology
Online Access:http://eprints.usm.my/41913/1/KUAN_YAU_HOONG.pdf
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spelling my-usm-ep.419132019-04-12T05:26:40Z Effects Of Ultraviolet Irradiation On The Physicochemical And Functional Properties Of Selected Food Biopolymers 2011-01 Kuan , Yau Hoong TP1-1185 Chemical technology The application of food biopolymers can be diversified with chemical, enzymatic or physical modifications. This thesis addressed the use of ultraviolet (UV) irradiation to modify the functional properties of selected food biopolymers. These food biopolymers include food proteins derived from plant sources, specifically soy protein isolate (SPI) and wheat gluten (WG) as well as food proteins derived from animal sources, specifically egg white protein (EW) and sodium caseinate (SC). Other than this, food biopolymer from polysaccharides, specifically gum arabic (GA) was also selected. In this study, the effects of UV irradiation on the physicochemical and functional properties of selected food biopolymers were investigated, particularly on the emulsifying and foaming properties. 2011-01 Thesis http://eprints.usm.my/41913/ http://eprints.usm.my/41913/1/KUAN_YAU_HOONG.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Kejuteraan Kimia
institution Universiti Sains Malaysia
collection USM Institutional Repository
language English
topic TP1-1185 Chemical technology
spellingShingle TP1-1185 Chemical technology
Kuan , Yau Hoong
Effects Of Ultraviolet Irradiation On The Physicochemical And Functional Properties Of Selected Food Biopolymers
description The application of food biopolymers can be diversified with chemical, enzymatic or physical modifications. This thesis addressed the use of ultraviolet (UV) irradiation to modify the functional properties of selected food biopolymers. These food biopolymers include food proteins derived from plant sources, specifically soy protein isolate (SPI) and wheat gluten (WG) as well as food proteins derived from animal sources, specifically egg white protein (EW) and sodium caseinate (SC). Other than this, food biopolymer from polysaccharides, specifically gum arabic (GA) was also selected. In this study, the effects of UV irradiation on the physicochemical and functional properties of selected food biopolymers were investigated, particularly on the emulsifying and foaming properties.
format Thesis
qualification_name Doctor of Philosophy (PhD.)
qualification_level Doctorate
author Kuan , Yau Hoong
author_facet Kuan , Yau Hoong
author_sort Kuan , Yau Hoong
title Effects Of Ultraviolet Irradiation On The Physicochemical And Functional Properties Of Selected Food Biopolymers
title_short Effects Of Ultraviolet Irradiation On The Physicochemical And Functional Properties Of Selected Food Biopolymers
title_full Effects Of Ultraviolet Irradiation On The Physicochemical And Functional Properties Of Selected Food Biopolymers
title_fullStr Effects Of Ultraviolet Irradiation On The Physicochemical And Functional Properties Of Selected Food Biopolymers
title_full_unstemmed Effects Of Ultraviolet Irradiation On The Physicochemical And Functional Properties Of Selected Food Biopolymers
title_sort effects of ultraviolet irradiation on the physicochemical and functional properties of selected food biopolymers
granting_institution Universiti Sains Malaysia
granting_department Pusat Pengajian Kejuteraan Kimia
publishDate 2011
url http://eprints.usm.my/41913/1/KUAN_YAU_HOONG.pdf
_version_ 1747820995387850752

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