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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| Format: | Thesis |
| Language: | English |
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2011
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| Online Access: | http://eprints.usm.my/41913/ |
| Abstract | Abstract here |
| _version_ | 1855629659397423104 |
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| author | Kuan , Yau Hoong |
| author_facet | Kuan , Yau Hoong |
| author_sort | Kuan , Yau Hoong |
| 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. |
| first_indexed | 2025-10-17T08:17:56Z |
| format | Thesis |
| id | usm-41913 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2025-10-17T08:17:56Z |
| publishDate | 2011 |
| record_format | EPrints |
| record_pdf | Restricted |
| spelling | usm-419132019-04-12T05:26:40Z http://eprints.usm.my/41913/ Effects Of Ultraviolet Irradiation On The Physicochemical And Functional Properties Of Selected Food Biopolymers 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 NonPeerReviewed application/pdf en http://eprints.usm.my/41913/1/KUAN_YAU_HOONG.pdf Kuan , Yau Hoong (2011) Effects Of Ultraviolet Irradiation On The Physicochemical And Functional Properties Of Selected Food Biopolymers. PhD thesis, Universiti Sains Malaysia. |
| spellingShingle | TP1-1185 Chemical technology Kuan , Yau Hoong Effects Of Ultraviolet Irradiation On The Physicochemical And Functional Properties Of Selected Food Biopolymers |
| thesis_level | PhD |
| title | 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_short | 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 |
| topic | TP1-1185 Chemical technology |
| url | http://eprints.usm.my/41913/ |
| work_keys_str_mv | AT kuanyauhoong effectsofultravioletirradiationonthephysicochemicalandfunctionalpropertiesofselectedfoodbiopolymers |