Download or read book Biochemical Aspects of New Protein Food written by Jens Adler-Nissen and published by Elsevier. This book was released on 2014-05-18 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists. The symposium showcases the presentation of biochemical research that provides a better understanding of the characteristics of new protein foods; their methods of production; and solutions to problems in the evaluation of their nutritive properties. Chapters are devoted to the novel and conventional protein foods in the future; production of food from waste; and a comparative analysis of protein situation in developed versus developing countries. It is hoped that the symposium will be able to help overcome the problems of acceptability of the new foods and catapult it as an important part of human diet. Biochemists, food technologists, biologists, and food manufacturers will find the book interesting and informative.
Download or read book Molecular Biology of the Cell written by and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Applied Food Protein Chemistry written by Zeynep Ustunol and published by John Wiley & Sons. This book was released on 2014-12-31 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.
Download or read book Food Flavors Generation Analysis and Process Influence written by G. Charalambous and published by Elsevier. This book was released on 1995-02-21 with total page 1151 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products.Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
Download or read book Biochemistry of food proteins written by B. J. F. Hudson and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new develop ments have been of special significance. In this sense, therefore, they are welcome updates.
Download or read book Off Flavors in Foods and Beverages written by G. Charalambous and published by Elsevier. This book was released on 2013-10-22 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, volume 28 in the Developments in Food Science Series, reviews thelatest information and up-to-date concepts concerning a great number ofaspects of flavor quality. Particular attention has been afforded to providea balance between food and beverage chemistry, biochemistry, microbiology,nutritional, processing, packaging, storage, computer applications, andchemometrics. Twenty six specialists were invited to discuss the present state of knowledgein their particular fields. Together with their co-workers (totalling oversixty well known researchers) the authors were drawn from the internationalspectrum of academia, government institutes, and industry. Their presentationsincluded original research results, background reviews, and comprehensivebibliographies. This informative and well documented book goes a long way to improving thecurrent knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.
Download or read book History of Soybeans and Soyfoods in Austria and Switzerland 1781 2015 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2015-07-05 with total page 705 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index, 128 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Download or read book Maximising the Value of Marine By Products written by Fereidoon Shahidi and published by Woodhead Publishing. This book was released on 2006-11-30 with total page 559 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies for the full utilization of the catch and processing of discards for production of novel products is therefore a matter of importance for both the fishing industry and food processors. Maximising the value of marine by-products provides a complete review of the characterisation, recovery, processing and applications of marine-by products.Part one summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. Part two examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments. The final part of the book discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production.With its distinguished editor and international team of authors, Maximising the value of marine by-products is an invaluable reference for all those involved in the valorisation of seafood by-products. - Learn how to devise strategies for the full utilisation of the catch - Understand the importance of marine by-products to human health - Explores the use of marine by-products in diverse areas such as agriculture, medicine and energy production
Download or read book History of Soy Nutritional Research 1946 1989 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-02-07 with total page 1537 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 20 photographs and illustrations - many color. Free of charge in digital PDF format.
Download or read book Use of Yeast Biomass in Food Production written by Anna Halasz and published by Routledge. This book was released on 2017-09-29 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.
Download or read book Food Processing Waste Management written by V. K. Joshi and published by New India Publishing Agency. This book was released on 2011-01-01 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Food Processing Waste Management: Treatment and Utilization Technologies" is a reference-cum-text book written in crisp and scientifically authentic language for teachers, scientists, researchers, students, industry managers, as well as all those who have a stake in food processing wastes management and utilization. It presents the latest information on the problems of wastes generated from various food industries. The contents have been divided into 14 s namely; Food Processing Industrial Wastes- Present Scenario, Impact of Food Industrial Waste on Environment, Grain Processing Wastes Management, Waste Utilization - Fruit and Vegetable Processing Industry, Milk and Dairy Wastes Management, Meat Processing Wastes Management, Fish Processing Wastes Management, Spices and Condiments Industrial Wastes Management, Sugar and Jaggery Industrial Wastes Management, Fruit Kernel and Oilseed Processing Wastes Management, Utilization of Waste from Food Fermentation Industry, Food Processing Waste Treatment Technology, Hospitality Industry Wastes Management and Future Wastes Management - Nanotechnology. All the segments of Food Industry have been dealt with separately by specialists with respect to their wastes management technology. Special emphasis has been laid on the potential methods of utilization of the wastes for recovery of useful products and a supplementary means of checking pollution by their profitable utilization and disposal. The profitable utilization of the food industrial wastes would not only fetch extra profits to the industry but would also reduce the pollution load in the environment. The special feature of the book is that it covers different developments made right from the basic technologies generated for wastes management to the recent advancements and future areas of research to be done on the subject. Under undergraduate and post-graduate degree or diploma programmes of food science, food technology and postharvest Technology, fermentation technology, waste management as a subject is taught in almost all the agricultural universities in India as well as abroad .The book is expected to be very useful to the students of these disciplines. It is hoped that the treatise would be of immense value to all and would certainly open an insight into food waste management technology in the fast growing food processing industry.
Download or read book DNA Recombination Interactions and Repair written by S. Zadrazil and published by Elsevier. This book was released on 2014-05-20 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt: DNA: Recombination, Interactions and Repair presents the result of the proceedings of the FEBS Symposium on DNA, which focuses on DNA recombination in vivo and in vitro, DNA interactions, and DNA repair. This book presents problems involving topics on DNA that have been studied intensively using methodological approaches and developed techniques for cloning, physical mapping, and sequencing of DNA. This text also notes that this approach has provided a basis for further genetic studies at the molecular level. The problems related to the genetic complexity of higher organisms and the relationships between the structure of genetic material and the regulation of expression of genetic information, as well as genetic engineering of micro-organisms, which become amenable to experimental investigation, are also presented in this text. This book notes that these problems are closely associated with endeavors to understand the molecular foundations of living processes to create a rational basis for treating genetic and viral diseases. This text will be a valuable source of information for students studying in the field of genetics, especially those conducting extensive research on DNA.
Download or read book Continuous Cultures Of Cells written by Pete H. Calcott and published by CRC Press. This book was released on 2020-03-26 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1981, this book offers a full insight into the development of cell cultures. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of microbiology and other practitioners in their respective fields.
Download or read book Chemistry of Foods and Beverages Recent Developments written by George Charalambous and published by Elsevier. This book was released on 2012-12-02 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences. The first conference is concerned with the quality of foods and beverages, which was the theme of the Second International Flavor Conference held in Athens, Greece, July 20-24, 1981. The second conference, "Formulated Foods and Their Ingredients: Recent Progress in Chemistry, Nutrition, and Technology, is concerned with the progress in the chemistry and technology of formulated foods and their ingredients, held in Anaheim, California on November 1-4, 1981. This book covers topics on aroma components of hops contribution to beer flavor; headspace analysis for the evaluation of fresh fruits; effect of fast indigenization on the quality of foods and beverages; and headspace analysis of flavors with capillary column and multidetector systems. The book also describes the bitterness and other flavor qualities of protein hydrolyzates; computer-assisted quantitation of carrot volatiles; use of micro-olfactometer for chemical sensory analysis; and the use of fused silica capillary columns for flavor analysis. It also presents the uses of soy protein isolates based on unique processing and formulation techniques, of flavor nucleotides in foods, of 90% high fructose corn syrup as a food ingredient for the diabetic,a nd of dairy-based ingredients as alternatives to traditional sweeteners. Moreover, the functionality of corn-derived sweeteners, applications of xanthan gum in food systems, and criteria for the selection of ingredients for use in extrusion-cooked formulated foods are discussed. This reference will be useful to students, chemists, technologists, and executives who are involved with any facet of foods and beverages.
Download or read book Flavour and Consumer Perception of Food Proteins written by Changqi Liu and published by Royal Society of Chemistry. This book was released on 2023-11-29 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Proteins and Their Applications written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-10-19 with total page 694 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
Download or read book Current Catalog written by National Library of Medicine (U.S.) and published by . This book was released on with total page 1732 pages. Available in PDF, EPUB and Kindle. Book excerpt: First multi-year cumulation covers six years: 1965-70.
