The Effect Of Food Processing On Molecular Structure Of Processed Food

930 WordsApr 27, 20164 Pages
Short-term research program and goals: 1. The first objective is to study the effect of food processing on molecular structure of processed food. This objective will be achieved through applying detailed molecular structure characterization studies on food processed under different processing parameters. This objective is aiming fundamental knowledge on processing effect on food structure with relating food structure to their functionality. 2. The second objective of this research is to apply and validate a new process techniques for the production of food-protein/fiber based nutraceuticals such as microwave treatments as a processing or pre-processing technique to alter the molecular structure of proteins and fibers thereby enhancing their digestibility and yielding proteins, fibers or hydrolysates, with novel functionality, nutraceutical benefits and reduced allergenicity. This objective is aiming to determine the range of conditions under which to obtain the optimum product properties with improved activities as functional ingredients in food industry inheriting nurtaceutical properties. In this regard, my previous investigations revealed that microwave is a promising technique that could lead to novel functional ingredients[4, 5]. 3. The third goal is to study the effect of food processing on the allergenicity of the produced by-products in order to achieve by-products with reduced allergenicity to overcome the limitation of their recycling applications due to their

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