Proteins, peptides, and amino acids

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Volumn , Issue , 2017, Pages 15-38

  Tahergorabi, Reza ^a   Hosseini, Seyed Vali ^b  

^a NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Emerging technologies; Extraction; Food protein; Functional properties; Nutritional properties; Sensory properties

Indexed keywords

EID: 85024876262     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-805257-0.00002-8     Document Type: Chapter

References (111)

1. Alche, J. D., Jiménez-López, J. C., Wang, W., Castro-López, A. J., & Rodriguez-García, M. I. (2006). Biochemical characterization and cellular localization of 11S type storage proteins in olive (Olea europaea) seeds. Journal of Agricultural and Food Chemistry, 54, 5562-5570.
2. Al-Kahtani, H. A., Abu-Tarboush, H. M., Atia, M., Bajaber, A. S., Ahmed, M. A., & El-Mojaddidi, M. A. (1998). Amino acid and protein changes in tilapia and Spanish mackerel after irradiation and storage. Radiation Physics and Chemistry, 51(1), 107-114.
3. Amiali, M., Ngadi, M. O., Raghavan, G. S. V., & Smith, J. P. (2006). Inactivation of Escherichia coli O157: H7 and Salmonella enteritidis in liquid egg white using pulsed electric field. Journal of Food Science, 71, 88-94.
4. Anderson, A. K., & Guraya, H. S. (2001). Extractability of protein in physically processed rice bran. Journal of the American Oil Chemists' Society, 78, 969-973.
5. Arvizu, Z. A., Fernández-Ramírez, M. V., Arce-Corrales, M. E., Cruz-Zaragoza, E., Melédrez, R., Chernov, V., & Barboza-Flores, M. (2006). Gamma irradiation effects on commercial Mexican bread making wheat flour. Nuclear Instruments and Methods in Physics Research B, 245, 455-458.
6. Ashie, I. N. A., & Lanier, T. C. (1999). High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase. Journal of Food Science, 64(4), 704-708.
7. Barbin, D. F., Natsch, A., & Müller, R. K. (2011). Improvement of functional properties of rapeseed protein concentrates produced via alcoholic processes by thermal and mechanical treatments. Journal of Food Processing and Preservation, 35, 369-375.
8. Barsotti, L., Dumay, E., Mu, T. H., Diaz, M. D. F., & Cheftel, J. C. (2001). Effects of high voltage electric pulses on protein-based food constituents and structures. Trends in Food Science and Technology, 12(3), 136-144.
9. Batista, L., Monteiro, S., Loureiro, V. B., Teixeira, A. R., & Ferreira, R. B. (2010). Protein haze formation in wines revisited. The stabilising effect of organic acids. Food Chemistry, 122, 1067-1075.
10. Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food chemistry, 4th revised and extended edn. Berlin (DE): Springer.
11. Bender, A. E. (1972). Processing damage to protein food. A review. Journal of Food Technology, 7, 239-250.
12. Benedito, J., Carcel, J. A., González, R., & Mulet, A. (2002). Application of low intensity ultrasonics to cheese manufacturing processes. Ultrasonics, 40, 19-23.
13. Benito, P., & Miller, D. (1998). Iron absorption and bioavailability: an updated review. Nutrition Research, 18, 581-603.
14. Bermúdez-Aguirre, D., & Barbosa-Cánovas, G. V. (2008). Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication. Innovative Food Science and Emerging Technologies, 9, 176-185.
15. Bhattacharjee, P. , & Singhal, R. S. (2010). Effect of irradiation on food texture and rheology. In J. Ahmed, H. S. Ramaswamy, S. Kasapis, & J. I. Boye (Eds.), Novel food processing (effects on rheological and functional properties). Boca Raton, FL: Taylor & Francis Group.
16. Biss, C. H., Coombes, S. A., & Skudder, P. J. (1989). The development and application of ohmic heating for the continuous heating of particulate foodstuffs. In R. W. Field, & J. A. Howell (Eds.) (Eds.), Process engineering in the food industry (pp. 17-260)). London: Elsevier Applied Science, Chap. 2.
17. Butz, P., Edenharder, R., Fernández-García, A., Fister, H., Merkel, C., & Tauscher, B. (2002). Changes in functional properties of vegetables induced by high pressure treatment. Food Research International, 35, 295-300.
18. Carbonell-Capella, J. M., Buniowska, M., Barba, F. J., Esteve, M. J., & Fri`gola, A. (2014). Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: a review. Comparative reviews in Food Science and Food Safety, 13, 155-171.
19. Chen, Y. C., Tou, J. C., & Jaczynski, J. (2007). Amino acid, fatty acid, and mineral profiles of materials recovered from rainbow trout (Oncorhynchus mykiss) processing byproducts using isoelectric solubilization/ precipitation. Journal of Food Science, 72(9), C527-C535.
20. Chen, Y. C., Tou, J. C., & Jaczynski, J. (2009). Amino acid and mineral composition of protein and other components and their recovery yields from whole Antarctic krill (Euphausia superba) using isoelectric solubilization/precipitation. Journal of Food Science, 74(2), H31-H39.
21. Chicón, R., Belloque, J., Alonso, E., & López-Fandiño, R. (2008). Immunoreactivity and digestibility of highpressure-treated whey proteins. International Dairy Journal, 18(4), 367-376.
22. Chicón, R., Belloque, J., Recio, I., & López-Fandiño, R. (2006). Influence of high hydrostatic pressure on the proteolysis of ß-lactoglobulin A by trypsin. Journal of Dairy Research, 73, 121-128.
23. Cho, H. Y., Yousef, A. E., & Sastry, S. K. (1996). Growth kinetics of Lactobacillus acidophilus under ohmic heating. Biotechnology and Bioengineering, 49(3), 334-340.
24. Conway, B. E., & Verrall, R. E. (1966). Partial molar volumes and adiabatic compressibilities of tetraalkylammonium and aminium salts in water. I. Compressibility behavior. The Journal of Physical Chemistry, 70(12), 3952-3961.
25. Damodaran, S. (2008). Amino acids, peptides, and proteins. In S. Damodaran, K. L. Parkin, & O. R. Fennema (Eds.), Fennema's food chemistry (4th, ed., p. 268). Boca Raton, FL: CRC Press, Taylor and Francis Group.
26. De Mesa-Stonestreet, N. J., Alavi, S., & Bean, S. R. (2010). Sorghum proteins: The concentration, isolation, modification, and food applications of kafirins. Journal of Food Science, 75, R90-R104.
27. Dong, X., Zhao, M., Shi, J., Yang, B., Li, J., Luo, D., & Jiang, Y., et al (2011). Effects of combined high pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins. Innovative Food Science and Emerging Technologies, 12, 478-483.
28. Dupas, C., Baglieri, A. M., Ordonaud, C., Tom, D., & Maillard, M. N. (2006). Chlorogenic acid is poorly absorbed, independently of the food matrix: a Caco-2 cells and rat chronic absorption study. Molecular Nutrition and Food Research, 50, 1053-1060.
29. Dzwolak, W., Kato, M., & Taniguchi, Y. (2002). Fourier transform infrared spectroscopy in high-pressure studies on proteins. Biochimica et Biophysica Acta (BBA)-Molecular and Cell Biology of Lipids, 1595, 131-144.
30. Elgasim, E. A., & Kennick, W. H. (1980). Effect of pressurization of pre-rigor beef muscles on protein quality. Journal of Food Science, 45, 1122-1124.
31. FAO/WHO/UNU (2001). Energy and protein requirements. Geneva: WHO, Report of a Joint FAO/WHO/UNU expert consultation. World Health Organization technical rep. ser. 724.
32. Fernandez-Diaz, M. D., Barsotti, L., Dumay, E., & Cheftel, J. C. (2000). Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white. Journal of Agricultural and Food Chemistry, 48(6), 2332-2339.
33. Ferna`ndez-Garci`a, E., Carvajal-Lérida, I., & Pérez-Ga`lvez, A. (2009). In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency. Nutrition Research, 29, 751-760.
34. Fidalgo, L., Saraiva, J., Aubourg, S., Vázquez, M., & Torres, A. (2014). Effect of high pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage. Innovative Food Science and Emerging Technologies, 23, 18-24.
35. Floury, J., Grosset, N., Leconte, N., Pasco, M., Madec, M., & Jeantet, R. (2005). Continuous raw skim milk processing by pulsed electric field at nonlethal temperature: effect on microbial inactivation and functional properties. Lait, 86, 43-57.
36. Fukuda, M., Islam, N., Woo, S. H., Yamagishi, A., Takaoka, M., & Hirano, H. (2003). Assessing matrix assisted laser desorption/ionization-time of flight-mass spectrometry as a means of rapid embryo protein identification in rice. Electrophoresis, 24, 1319-1329.
37. Galanakis, C. M. (2012). Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends in Food Science and Technology, 26(2), 68-87.
38. Gekko, K., & Yamagami, K. (1991). Flexibility of food proteins as revealed by compressibility. Journal of Agricultural and Food Chemistry, 39(1), 57-62.
39. Ghadi, S. V., & Venugopal, V. (1991). Influence of ?-irradiation and ice storage on fat oxidation in three Indian fish. International Journal of Food Science and Technology, 26(4), 397-401.
40. Guzey, D. (2001). High-intensity ultrasonic processing improves emulsifying properties of proteins. Colloidal and Interfacial Food Science Laboratory, Department of Food Science and Technology, The University of Tennessee, Knoxville, TN, J. Weiss.
41. Heaney, R. P. (2001). Factors influencing the measurement of bioavailability, taking calcium as a model. Journal of Nutrition, 131(4), 1344-1348.
42. Hendrickx, M. E., Ludikhuyze, L. R., van den Broeck, I., & Weemaes, C. A. (1998). Effects of high-pressure on enzymes related to food quality. Trends of Food Science and Technology, 9, 197-203.
43. Jaczynski, J., & Park, J. W. (2003a). Microbial inactivation and electron penetration in surimi seafood during electron beam processing. Journal of Food Science, 68(5), 1788-1792.
44. Jaczynski, J., & Park, J. W. (2003b). Physicochemical properties of surimi seafood as affected by electron beam and heat. Journal of Food Science, 68(5), 1626-1630.
45. Jaczynski, J., & Park, J. W. (2004). Physicochemical changes in Alaska pollock surimi and surimi gel as affected by electron beam. Journal of Food Science, 69(1), FCT53-FCT57.
46. Jambrak, A. R., Mason, T. J., Lelas, V., Herceg, Z., & Herceg, I. L. (2008). Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. Journal of Food Engineering, 86, 281-287.
47. Jeantet, R., Baron, F., Nau, F., Roignant, M., & Brule, G. (1999). High intensity pulsed electric fields applied to egg white: Effect on Salmonella enteritidis inactivation and protein denaturation. Journal of Food Protection, 62(12), 1381-1386.
48. Jones, F. (1897). Apparatus for electrically treating liquids. US Patent 1, pp. 592-735.
49. Karki, B. (2009). Use of high-power ultrasound during soy protein production and study of its effect on functional properties of soy protein isolate. Graduate Thesis and Dissertations. USA: Iowa State University, 106p.
50. Khan, S. H., Butt, M. S., Sharif, M. K., Sameen, A., Mumtaz, S., & Sultan, M. T. (2011). Functional properties of protein isolates extracted from stabilized rice bran by microwave, dry heat, and parboiling. Journal of Agricultural and Food Chemistry, 59, 2416-2420.
51. Köksel, H., Sapirstein, H. D., Celik, S., & Bushuk, W. (1998). Effects of gamma-irradiation of wheat on gluten proteins. Journal of Cereal Science, 28, 243-250.
52. Konno, K., & Konno, Y. (2014). Highly elastic thermal gel production from squid mantle muscle by using Ohmic heating. 44th WEFTA meeting, 9-11 June, Bilbao, Spain.
53. Lesser, S., Cermak, R., & Wolffram, S. (2006). The fatty acid pattern of dietary fat influences the oral bioavailability of the flavonol quercetin in pigs. British Journal of Nutrition, 96(6), 1047-1052.
54. Liang, X. Q., Luo, M., Holbrook, C. C., & Guo, B. Z. (2006). Storage protein profiles in Spanish and runner market type peanuts and potential markers. BMC Plant Biology, 6, 24-32.
55. Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004). Polyphenols: food sources and bioavailability. American Journal of Clinical Nutrition, 79, 727-747.
56. Marangon, M., Van Sluyter, S. C., Neilson, K. A., Chan, C., Haynes, P. A., Waters, E. J., & Falconer, R. J. (2011). Roles of thaumatin-like protein and chitinases in white wine formation. Journal of Agricultural and Food Chemistry, 59, 733-740.
57. Martínez-Maqueda, D., Hernández-Ledesma, B., Amigo, L., Miralles, B., & Gómez-Ruiz, J. A. (2013). Extraction/fractionation techniques for proteins and peptides and protein digestion. In F. Toldrá, & L.M. L. Nollet (Eds.), Proteomics in foods: principles and applications. New York: Springer Science1Business Media. Food Microbiology and Food Safety 2, http://dx.doi.org/10.1007/978-1-4614-5626-1_2.
58. Mason, T. J., & Lorimer, J. P. (1988). Sonochemistry: Theory, applications and uses of ultrasound in chemistry. New York: John Wiley.
59. Mason, T. J., Paniwnyk, L., & Lorimer, J. P. (1996). The uses of ultrasound in food technology. Ultrasonics Sonochemistry, 3, S253-S260.
60. Matthews, D. M., & Laster, L. (1965). Absorption of protein digestion products: A review. Gut, 6(5), 411-426.
61. Méchin, V., Thévenot, C., Le Guilloux, M., Prioul, J. L., & Damerval, C. (2007). Developmental analysis of maize endosperm proteome suggests a pivotal role for pyruvate orthophosphate dikinase. Plant Physiology, 143, 1213-1219.
62. Messens, W., Van Camp, J., & Huyghbaert, A. (1997). The use of high pressure to modify the functionality of food proteins. Trends of Food Science and Technology, 8, 107-112.
63. Min, B. R., Nam, K. C., Lee, E. J., Ko, G. Y., Trampel, D. W., & Ahn, D. U. (2005). Effect of irradiating shell eggs on quality attributes and functional properties of yolk and white. Poultry Science, 84, 1791-1796.
64. Minkiewicz, P., Dziuba, J., Darewicz, M., Iwaniak, A., Dziuba, M., & Nalecz, D. (2008). Food peptidomics. Food Technology and Biotechnology, 46, 1-10.
65. Mizrach, A. (2008). Ultrasonic technology for quality evaluation of fresh fruit and vegetables in pre-and postharvest processes. Postharvest Biology and Technology, 48, 315-330.
66. Moulton, K. J., & Wang, L. C. (1982). A pilot-plant study of continuous ultrasonic extraction of soybean protein. Journal of Food Science, 47, 1127-1129.
67. Muthukumaran, S., Kentish, S. E., Ashokkumar, M., & Stevens, G. (2005). Mechanisms for the ultrasonic enhancement of dairy whey ultrafiltration. Journal of Membrane Science, 258, 106-114.
68. Naveh, D., Kopelman, I. J., & Mizrahi, S. (1983). Electroconductive thawing by liquid contact. Journal of Food Technology, 10, 282-288.
69. Ortega-Rivas, E. (2012). High-voltage pulsed electric fields. Nonthermal food engineering operations. New York: Springer. Food Engineering Series. ,http://dx.doi.org/10.1007/978-1-4614-2038-5_13.
70. Owen, B. B., & Simons, H. L. (1957). Standard partial molal compressibilities by ultrasonics. I. Sodium chloride and potassium chloride at 25. The Journal of Physical Chemistry, 61(4), 479-482.
71. Park, S. J., Kim, D., Uemura, K., & Noguchi, A. (1995). Influence of frequency on ohmic heating of fish protein gel. Nippon Shokuhin Kagaku Kogaku Kaishi, 42(8), 569-574.
72. Pavlovskaya, G., McClements, D. J., & Povey, M. J. W. (1992). Ultrasonic investigation of aqueous solutions of a globular protein. Food Hydrocolloids, 6(3), 253-262.
73. Pazos, M., Méndez, L., Gallardo, J. M., & Aubourg, S. (2014). Selective-targeted effect of high pressure processing on proteins related to quality: A proteomics evidence in Atlantic mackerel (Scomber scombrus). Food and Bioprocess Technology, 7, 2342-2353.
74. Perez, O. E., & Pilosof, A. M. R. (2004). Pulsed electric fields on the molecular structure and gelation of b-lactoglobulin concentrate and egg white. Food Research International, 37, 102-110.
75. Pocock, K. F., Alexander, G. M., Hayasaka, Y., Jones, P. R., & Waters, E. J. (2007). Sulfate-a candidate for the missing essential factor that is required for the formation of protein haze in white wine. Journal of Agricultural and Food Chemistry, 55, 1799-1807.
76. Povey, M. J. W., & McClements, D. J. (1988). Ultrasonics in food engineering. Part I: Introduction and experimental methods. Journal of Food Engineering, 8, 217-245.
77. Povey, M. J. W., & McClements, D. J. (1989). Ultrasonics in food engineering. Part II: Applications. Journal of Food Engineering, 9, 1-20.
78. Quirós, A., Chichó n, R., Recio, I., & López-Fandino, R. (2007). The use of high hydrostatic pressure to promote the proteolysis and release of bioactive peptides from ovalbumin. Food Chemistry, 104, 1734-1739.
79. Rahman, M. S. (1999). Irradiation preservation of foods. In M. S. Rahman (Ed.) (Ed.), Handbook of food preservation. New York: Marcel Dekker Inc.
80. Resa, P., Bolumar, T., Elvira, L., Pérez, G., & Montero de Espinosa, F. (2007). Monitoring lactic acid fermentation in culture broth using ultrasonic velocity. Journal of Food Engineering, 78, 1083-1091.
81. Sabato, S. F., & Lacroix, M. (2002). Radiation effects on viscosimetry of protein based solutions. Radiation Physics and Chemistry, 63, 357-359.
82. Salazar, J., Turó, A., Chávez, J. A., & García, M. J. (2004). Ultrasonic inspection of batters for on-line process monitoring. Ultrasonics, 42, 155-159.
83. Saura-Calixto, F., Serrano, J., & Goñ i, I. (2007). Intake and bioaccessibility of total polyphenols in a whole diet. Food Chemistry, 101, 492-501.
84. Sauvage, F.-X., Bach, B., Moutounet, M., & Vernhet, A. (2010). Proteins in white wines: Thermo-sensitivity and differential adsorption by bentonite. Food Chemistry, 118, 26-34.
85. Scalbert, A., & Williamson, G. (2000). Dietary intake and bioavailability of polyphenols. Journal of Nutrition, 130(8S suppl.), 2073S-2085SS.
86. Simal, S., Benedito, J., Clemente, G., Femenia, A., & Rosselló, C. (2003). Ultrasonic determination of the composition of a meat-based product. Journal of Food Engineering, 58, 253-257.
87. Song, J., Braun, G., Bevis, E., & Doncaster, K. (2006). A simple protocol for protein extraction of recalcitrant fruit tissues suitable for 2-DE and MS analysis. Electrophoresis, 27, 3144-3151.
88. Stadnik, J., Dolatowski, Z. J., & Baranowska, H. M. (2008). Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing. LWT-Food Science and Technology, 41(10), 2151-2158.
89. Stewart, E. M. (2001). Food irradiation chemistry. In R. Molins (Ed.), Food irradiation: Principles and applications (pp. 37-76)). New York: John Wiley & Sons.
90. Strasburg, G., Xiong, Y. L., & Chiang, W. (2008). Physiology and chemistry of edible muscle tissues. In S. Damodaran, K. L. Parkin, & O. R. Fennema (Eds.), Fennema's food chemistry (4th, ed.). Boca Raton, FL: CRC Press, Taylor and Francis Group, pp. 930-935 & 949-950).
91. Suzuki, N., Tamura, Y., & Mihashi, K. (1996). Compressibility and specific volume of actin decrease upon G to F transformation. Biochimica et Biophysica Acta (BBA)-Protein Structure and Molecular Enzymology, 1292(2), 265-272.
92. Tabilo-Munizaga, G., Gordon, T. A., Villalobos-Carvajal, R., Moreno-Osorio, L., Salazar, F. N., Pérez-Won, M., & Acuña, S. (2014). Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine. Food Chemistry, 18, 214-220.
93. Tahergorabi, R., Hosseini, S. V., & Jaczynski, J. (2011). Seafood proteins. In G. O. Philips, & P. A. Williams (Eds.), Handbook of Food Proteins (pp. 116-143). Woodhead Publishing Limited.
94. Tahergorabi, R., & Jaczynski, J. (2014). Isoelectric solubilization/precipitation as a means to recover proteins and lipids from seafood byproducts. In S.-K. Kim (Ed.), Seafood processing byproducts: trends and applications (pp. 101-123). Springer.
95. Tang, S., Hettiarachchy, N. S., & Shellhammer, T. H. (2002). Protein extraction from heat-stabilized defatted rice bran. 1. Physical processing and enzyme treatments. Journal of Agricultural and Food Chemistry, 50, 7444-7448.
96. Taskaya, L., Chen, Y. C., Beamer, S., & Jaczynski, J. (2009). Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation. Journal of the Science of Food and Agriculture, 89(2), 349-358.
97. Taskaya, L., Chen, Y. C., & Jaczynski, J. (2009). Functional properties of proteins recovered from silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation. LWT-Food Science and Technology, 42(6), 1082-1089.
98. The digestive system: Mechanism for nourishing the body In S. S. Gropper, & J. L. Smith (Eds.), Advanced nutrition and human metabolism Belmont: Wadsworth, (5th ed., pp. 33-62).
99. Torres, A., Saraiva, J., Guerra-Rodríguez, E., Aubourg, S., & Vázquez, M. (2014). Effect of combining highpressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus). Innovative Food Science and Emerging Technologies, 21, 2-11.
100. Torres, J. A., Chen, Y. C., Rodrigo-Garcia, J., & Jaczynski, J. (2007). Recovery of by-products from seafood processing streams. In F. Shahidi (Ed.), Maximising the Value of Marine By-Products (pp. 65-90). Cambridge, UK: Woodhead publishing limited.
101. van het Hof, K. H., de Boer, B. C., Tijburg, L. B., Lucius, B. R., Zijp, I, West, C. E., & Weststrate, J. A. (2000). Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption. Journal of Nutrition, 130, 1189-1196.
102. Villamiel, M., & de Jong, P. (2000). Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk. Journal of Agriculture and Food Chemistry, 48, 472-478.
103. Vincent, D., Wheatley, M. D., & Cramer, G. R. (2006). Optimization of protein extraction and solubilization for mature grape berry clusters. Electrophoresis, 27, 1853-1865.
104. Vollmer, A. C., Everbach, E. C., Halpern, M., & Kwakye, S. (1998). Bacterial stress responses to 1-megahertz pulsed ultrasound in the presence of microbubbles. Applied Environmental Microbiology, 64(10), 3927-3931.
105. Wang, L. C. (1975). Ultrasonic extraction of proteins from autoclaved soybean flakes. Journal of Food Science, 40, 549-551.
106. Wang, W., Scali, M., Vignani, R., Spadafora, A., Sensi, E., Mazzuca, S., & Cresti, M. (2003). Protein extraction for two-dimensional electrophoresis from olive leaf, a plant tissue containing high levels of interfering compounds. Electrophoresis, 24, 2369-2375.
107. Wood, R. J. (2005). Bioavailability: definition, general aspects and fortificants. In B. Caballero, A. Prentice, & L. Allen (Eds.), Encyclopedia of human nutrition (2nd ed.).). Oxford: Elsevier Ltd.
108. Wood, R. W., & Loomis, A. L. (1927). The physical and biological effects of high frequency sound waves of great intensity. Philosophical Magazine, 4, 417-436.
109. Wu, H., Hulbert, G. J., & Mount, J. R. (2001). Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innovative Food Science and Emerging Technologies, 1, 211-218.
110. Yin, S. W., Tang, C. H., Wen, Q. B., Yang, X. Q., & Li, L. (2008). Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment. Food Chemistry, 110(4), 938-945.
111. Yongsawatdigul, J., Park, J. W., Kolbe, E., Abu Dagga, Y., & Morrissey, M. T. (1995). Ohmic heating maximizes gel functionality of Pacific whiting surimi. Journal of Food Science, 60, 10-14.