Download or read book Food Protein Chemistry written by Joe Regenstein and published by Elsevier. This book was released on 2012-12-02 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed from the perspective of chemists despite the fact that their use in the food supply emphasizes their biological nature. Key topics discussed include proteins as essential to life; amino acids; protein classification; selected proteins of the most important food systems; and protein structure. The book also includes chapters on protein measurement; protein purification; and spectral techniques for the study of proteins. The book requires readers to have the equivalent of the Institute of Food Technologists requirements for undergraduate food science majors. It also assumes a knowledge of math through calculus. While primarily intended for senior and first-year graduate food science students, the text may also be useful to researchers in allied fields.
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 Proteins written by Shuryo Nakai and published by John Wiley & Sons. This book was released on 1996-12-17 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.
Download or read book Proteins in Food Processing written by Rickey Y. Yada and published by Woodhead Publishing. This book was released on 2017-11-13 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins Reviews the wide range of protein sources available Examines ways of modifying protein sources Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
Download or read book Food Proteins and Peptides written by Navam S. Hettiarachchy and published by CRC Press. This book was released on 2012-03-19 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Specialized topics include: Factors affecting heat-induced casein–whey protein interactions in bovine milk systems The effects of protein–saccharide interactions on the properties of food components Ameliorative action of peptides on cholesterol and lipid metabolism Proteins and peptides with elements of sweetness, kokumi, umami, and bitterness A new approach for the large-scale fractionation of peptides based on their amphoteric nature The book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.
Download or read book Protein Chemistry written by Lars Backman and published by Walter de Gruyter GmbH & Co KG. This book was released on 2019-12-02 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: This class-tested textbook gives an overview of the structure and functions of proteins and explains how amino acids form a defined structural entity with specific properties. The authors also introduce modern methods for purification and separation of proteins as well as different techniques for analyzing their structural and functional properties. A separate part of the book is devoted to enzymes and kinetics of enzymatic reactions.
Download or read book Food Proteins written by P.F. Fox and published by Springer Science & Business Media. This book was released on 1982 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book attempts to bridge the two extreme ends of protein science: on one end, systems proteomics, which describes, at a system level, the intricate connection network that proteins form in a cell, and on the other end, protein chemistry and biophysics, which describe the molecular properties of individual proteins and the structural and thermodynamic basis of their interactions within the network. Bridging the two ends of the spectrum is bioinformatics and computational chemistry. Large data sets created by systems proteomics need to be mined for meaningful information, methods need to be designed and implemented to improve experimental designs, extract signal over noise, and reject artifacts, and predictive methods need to be worked out and put to the test.
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 Introduction to the Chemistry of Food written by Michael Zeece and published by Academic Press. This book was released on 2020-01-30 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein
Download or read book Chemical and Functional Properties of Food Proteins written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2001-06-22 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
Download or read book The Chemistry of Cereal Proteins written by Radomir Lasztity and published by Routledge. This book was released on 2017-07-12 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.
Download or read book Chemistry of Food and Nutrition written by Henry Clapp Sherman and published by . This book was released on 1918 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Proteins and Peptides Emerging Biofunctions Food and Biomaterial Applications written by Chibuike C. Udenigwe and published by Royal Society of Chemistry. This book was released on 2021-06-09 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.
Download or read book Food Proteins written by Shuryo Nakai and published by Wiley-VCH. This book was released on 2000 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Proteins offers information required for improving the quality of food protein products. * The text will help in gaining new ideas for conducting useful research on food proteins and enzymes. * Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing * Includes the fundamental concept required for understanding the modern food protein chemistry * Explores the relationships between the structures, functions, and properties of different food proteins
Download or read book Fennema s Food Chemistry written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-05-25 with total page 1107 pages. Available in PDF, EPUB and Kindle. Book excerpt: This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
Download or read book Whey Protein Production Chemistry Functionality and Applications written by Mingruo Guo and published by John Wiley & Sons. This book was released on 2019-04-15 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
Download or read book The Chemistry of Food written by Jan Velisek and published by John Wiley & Sons. This book was released on 2020-07-21 with total page 1200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
