Download or read book Benefits and Potential Risks of the Lactoperoxidase System of Raw Milk Preservation written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2006 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: This technical meeting was jointly organised by the Animal Production and the Food Quality and Standards Services of the FAO of the United Nations, in cooperation with the Department of Food Safety, Zoonoses and Foodborne Disease , WHO to obtain the best available scientific advice on issues related to the use of the lactoperoxidase system (LP-s) in raw milk preservation.After reviewing the available scientific information (References, Appendix A and B), thetechnical meeting concluded that the LP-s is a safe method of preventing milk losses due tomicrobial spoilage when used according to the Codex guidelines either alone or in combination with other approved procedures. The LP-s is particularly suitable for application in situations where technical, economical and/or practical reasons do not allow the use of cooling facilities for maintaining the quality of raw milk. Use of the LP-s does not preclude or replace the need for the pasteurization of raw milk to improve safety for human consumption.
Download or read book The Lactoperoxidase System written by Kenneth Pruitt and published by CRC Press. This book was released on 2020-11-26 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the major biochemical and biological properties of the lactoperoxidase system including both the bovine milk and human salivary enzymes. It focuses on the basic chemistry of peroxidase-catalyzed reactions and clinical applications of peroxide system antimicrobial effects.
Download or read book The Lactoperoxidase System written by Kenneth Pruitt and published by CRC Press. This book was released on 1985-03-29 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This important, new reference is the first single source devoted to the lactoperoxidase system, examining the full range of biochemical and biological aspects of this nonimmunoglobulin defense factor and reviewing the current status of potential clinical applications. Emphasizing the role of the various nonantibody defense systems in protection from viruses, bacteria, and other microorganisms, The Lactoperoxidase System covers the antimicrobial mechanisms of lactoperoxidase, offering varied perspectives regarding attempts to enhance the antimicrobial properties of peroxidase systems for therapeutic uses ... details the basic biochemistry of peroxidase-catalyzed oxidation and halogenation reactions, promoting understanding of the vital function of oxidative enzymes in protecting mucosal surfaces ... treats the problems of collection, treatment, and analysis of mammaliam exocrine secretions, helping improve laboratory techniques and data interpretation ... and includes more than 800 references, facilitating access to the widely scattered literature. Providing the insight and experience of 13 leading international researchers, The Lactoperoxidase System will be an invaluable reference for microbiologists, immunologists, and biochemists; dentists, oral pathologists, and oral biologists; veterinarians and dairy scientists; and medical and dental students. Moreover, the book is an ideal text on the subject for graduate-level courses in microbiology, immunology, and clinical dentistry. Book jacket.
Download or read book The Peroxidase Multigene Family of Enzymes written by Petro E. Petrides and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: In September 1998 experts from 19 countries came together for an interdisciplinary discussion of the function of animal peroxidases, a family of enzymes embracing myeloperoxidase, eosinophil peroxidase, thyroid peroxidase and lactoperoxidase. Their papers have been updated for publication, yielding a wide-ranging overview of the state of the art. The chapters cover a wide range of topics, including three-dimensional structure of representative family members, their biosynthesis and intracellular transport, mechanism of action as well as applications to clinical medicine. They are of clinical relevance in, for example, arteriosclerosis, multiple sclerosis, infections, tumorigenesis, rheumatic diseases and hypothyroidism. This book forms an excellent introduction for anyone interested in the peroxidase family of enzymes.
Download or read book The Effect of Lactoperoxidase thiocyanate hydrogen Peroxide on the Metabolism of Cariogenic Micro organisms in Vitro and in the Oral Cavity written by Hendrik Hoogendoorn and published by De Gruyter Mouton. This book was released on 1974 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Oxidants and Antioxidants in Exercise written by C. Sen and published by Elsevier. This book was released on 2000-02-16 with total page 1219 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in the science of exercise dates back to the time of ancient Greece. Today exercise is viewed not only as a leisurely activity but also as an effective preventive and therapeutic tool in medicine. Further biomedical studies in exercise physiology and biochemistry reports that strenuous physical exercise might cause oxidative lipid damage in various tissues. The generation of reactive oxygen species is elevated to a level that overwhelms the tissue antioxidant defense systems resulting in oxidative stress. The Handbook of Oxidants and Antioxidants in Exercise examines the different aspects of exercise-induced oxidative stress, its management, and how reactive oxygen may affect the functional capacity of various vital organs and tissues. It includes key related issues such as analytical methods, environmental factors, nutrition, aging, organ function and several pathophysiological processes. This timely publication will be of relevance to those in biomedical science and was designed to be readily understood by the general scientific audience.
Download or read book Immunoassay written by Eleftherios P. Diamandis and published by Academic Press. This book was released on 1996-06-21 with total page 613 pages. Available in PDF, EPUB and Kindle. Book excerpt: Immunoassays are among the most powerful and sensitive technologies now available for patient diagnosis and monitoring. This book is an indispensable guide to information on the theory and practice of immunoassays. It discusses the scientific basis of these technologies in a logical, organized, and heuristic manner and provides protocols for specific assays. The contents of this unique book are balanced among theory, practical issues, quality control, automation, and subspecialty areas, making it ideal for health science students, laboratory scientists, and clinicians. Presents up-to-date information Provides extensive cross-referencing Covers theory and practice in full detail Written by leading authorities
Download or read book Peroxidases in Chemistry and Biology written by Johannes Everse and published by CRC Press. This book was released on 1990-11-20 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Peroxidases in Chemistry and Biology series provides up-to-date information on a wide range of developments in the field of Peroxidases, methods and applications. This is Volume 1 originally published in 1990.
Download or read book The Effect of Lactoperoxidase thiocyanate hydrogen Peroxide on the Metabolism of Cariogenic Micro organisms in Vitro and in the Oral Cavity written by Hendrik Hoogendoorn and published by . This book was released on 1974 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Natural Food Antimicrobial Systems written by A.S. Naidu and published by CRC Press. This book was released on 2000-06-21 with total page 836 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority. Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents. The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology. To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.
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 Guide to Protein Purification written by Murray P. Deutscher and published by Gulf Professional Publishing. This book was released on 1990 with total page 936 pages. Available in PDF, EPUB and Kindle. Book excerpt: Guide to Protein Purification , designed to serve the needs of the student, experienced researcher and newcomer to the field, is a comprehensive manual that provides all the up-to-date procedures necessary for purifying, characterizing, and handling proteins and enzymes in one source. Key Features* Detailed procedures newly written for this volume* Extensive practical information* Rationale and strategies for protein and enzyme purification* Personal perspectives on enzyme purification by eminent researchersAmong the Topics Covered* General methods for handling proteins and enzymes * Extraction, subcellular fractionation, and solubilization procedures * Comprehensive purification techniques * Specialized purification procedures * Protein characterization * Immunological procedures * Computer analysis of protein structure.
Download or read book Milk and Dairy Products in Human Nutrition written by Young W. Park and published by John Wiley & Sons. This book was released on 2013-04-09 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.
Download or read book Food Processing Handbook written by James G. Brennan and published by John Wiley & Sons. This book was released on 2012-05-07 with total page 829 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006
Download or read book Peroxidases and Catalases written by H. Brian Dunford and published by John Wiley & Sons. This book was released on 2010-03-15 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: SINGLE SOURCE GUIDE TO PEROXIDASES AND CATALASES Reflecting the important historical discoveries and exciting research in the field in recent years, Peroxidases and Catalases: Biochemistry, Biophysics, Biotechnology and Physiology provides a much-needed systematic, up-to-date treatment of peroxidases and catalases. From the structure and properties of the various superfamilies to current applications of peroxidases, the book consolidates vast amounts of information previously scattered in the professional literature, covering all aspects of these ubiquitous enzymes that act on a variety of substances and processes in living systems—their properties, reactions, crystal structures, cloning, and more. Considering the subject from both theoretical and applied perspectives, Peroxidases and Catalases offers a critical review of the literature and detailed discussions of the most current research. Chapters cover: The background and history of peroxidases and catalases Plant, fungal, and bacterial peroxidase superfamilies and their organization Mammalian peroxidases including medical and physiological roles Spectroscopic and theoretical techniques for studying peroxidases highlighting the contributions of physicists and physical/theoretical chemists Heme peroxidases, catalases, and other peroxidases such as vanadium and selenium peroxidase Relevant plant and animal physiology This one-stop reference is a vital reference for biochemists, biologists, biochemical engineers, physiologists, environmental and pharmaceutical researchers, and others interested in the study and use of peroxidases and catalases.
Download or read book Dietary Protein Research Trends written by Janet R. Ling and published by Nova Publishers. This book was released on 2007 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins are made of strings of amino acids that form chains known as peptides. Our bodies need dietary protein to accomplish many basic functions, such as building bones, moving muscles, and repairing tissue. Dietary protein, an essential nutrient, comes from meat, dairy, and certain grains and beans. Proteins differ by the types and order of amino acids they contain. Even though there are only 20 amino acids, they create almost endless variations in chains as long as 500 links. Proteins form inside animals (including humans) and plants through processes that synthesize peptides. For humans, we cannot synthesise certain "essential protein," and so we must ingest them through food. These essential proteins are made of phenylalanine, threonine, methionine, tryptophan, leucine, isoleucine, lysine, and valine amino acids. Food from plants, like corn, have incomplete protein, which means they do not contain all the necessary amino acids. Only food from animals, such as cheese and fish, provide complete protein, and don't need to be combined with other protein sources. Examples of complete protein foods are milk, cheese, yogurt, butter, poultry, pork, or any meat. Incomplete proteins include oats, wheat, pasta, lentils, nuts, rice, soy, pears, and seeds. Eating a combination of complementary protein sources, such as grains mixed with legumes, results in a diet of essential protein. This is how vegetarians and vegans maintain health without eating meat or dairy. This book presents the latest research in this dynamic field.
Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
