Download or read book Leaf Protein written by N. W. Pirie and published by Cambridge University Press. This book was released on 1987-02-19 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: An account of recent advances in the appreciation of the value of the fiber residue from fractionating leafy plants and in attempts to use the soluble leaf components as a substrate for cultivating microorganisms.

Download or read book Leaf Protein Concentrate written by Antoinette Alice Betschart and published by . This book was released on 1971 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Producing Pro Xan leaf Protein Concentrate from Alfalfa written by United States. Department of Agriculture. Economics, Statistics, and Cooperatives Service and published by . This book was released on 1980 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Producing Pro Xan leaf Protein Concentrate from Alfalfa written by and published by . This book was released on 1980 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grandpa tells a story about a wonderful painting of animals on the walls of a room in an inn, animals which he as a child saw come to life and leave the walls.

Download or read book Leaf Protein Concentrates written by Lehel Telek and published by . This book was released on 1983 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers various aspects of leaf protein research: examination of protein leaf sources, global production, use of concentrates, toxins, and experimentation with new sources.

Download or read book Biorefinery Co Products written by Chantal Bergeron and published by John Wiley & Sons. This book was released on 2012-04-23 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: In order to successfully compete as a sustainable energy source, the value of biomass must be maximized through the production of valuable co-products in the biorefinery. Specialty chemicals and other biobased products can be extracted from biomass prior to or after the conversion process, thus increasing the overall profitability and sustainability of the biorefinery. Biorefinery Co-Products highlights various co-products that are present in biomass prior to and after processing, describes strategies for their extraction , and presents examples of bioenergy feedstocks that contain high value products. Topics covered include: Bioactive compounds from woody biomass Phytochemicals from sugar cane, citrus waste and algae Valuable products from corn and other oil seed crops Proteins from forages Enhancing the value of existing biomass processing streams Aimed at academic researchers, professionals and specialists in the bioenergy industry, Biorefinery Co-Products is an essential text for all scientists and engineers working on the efficient separation, purification and manufacture of value-added biorefinery co-products. For more information on the Wiley Series in Renewable resources, visit www.wiley.com/go/rrs

Download or read book Bioactive Molecules in Food written by Jean-Michel Mérillon and published by Springer Nature. This book was released on 2019-01-25 with total page 2353 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

Download or read book Production and Evaluation of Leaf Protein Concentrates Studies on the Role of Peroxidase in Hydroxylation of Aromatic Compounds written by Walter Roy Akeson and published by . This book was released on 1966 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Tropical Feeds written by Bo Göhl and published by . This book was released on 1981 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: Feed; Grasses; Legumes; Fruits e vegetables; Root crops; Cereals; Oil-bearing seeds and oilcakes; Feeds of animal origin.

Download or read book Handbook of Hydrocolloids written by Glyn O. Phillips and published by Elsevier. This book was released on 2009-05-28 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - Extensively revised and expanded second edition edited by two leading international authorities - Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics - Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids

Download or read book Functionality of Proteins in Food written by Joseph F. Zayas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .

Download or read book Indian Medicinal Plants written by C.P. Khare and published by Springer Science & Business Media. This book was released on 2008-04-22 with total page 836 pages. Available in PDF, EPUB and Kindle. Book excerpt: In an easy to use dictionary style of A–Z presentation, this volume lists the taxonomy and medicinal usage of Indian plants. Also given are both traditional Indian and international synonyms along with details of the habitats of the plants. This book, illustrated by over 200 full-color figures, is aimed at bringing out an updated Acute Study Dictionary of plant sources of Indian medicine. The text is based on authentic treatises which are the outcome of scientific screening and critical evaluation by eminent scholars. The Dictionary is presented in a user-friendly format, as a compact, handy, easy to use and one-volume reference work.

Download or read book Leaf Protein Its Agronomy Preparation Quality and Use written by Norman Wingate Pirie and published by Blackwell Publishers. This book was released on 1971 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Quantification of Tannins in Tree and Shrub Foliage written by Harinder P.S. Makkar and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is the most complete guide available for the analysis of tannins. A battery of tannin methodologies is presented in a simple, clear and easy-to-understand manner. This unique guide covers chemical, biological and radio isotopic tannin assays. Comprehensive step-by-step protocols are presented for each method. The protocols enable non-specialists and specialists alike to implement the methods easily in the laboratory. It is an ideal laboratory manual for research scientists, graduate students, and laboratory personnel working in the fields of animal nutrition, soil nutrient management, wild life-plant interactions, and plant breeding.

Download or read book Soft Chemistry and Food Fermentation written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-07-18 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. - Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation - Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering - Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability - Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

Download or read book Amino Acid Composition of Leaf Protein Concentrates Part 1 written by Eldean Dale Gerloff and published by . This book was released on 1963 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Eat Your Greens written by David Kennedy and published by New Society Publishers. This book was released on 2014-10-01 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: Turn over a new leaf with these nutritional powerhouses for your kitchen garden Our industrialized food system is failing us, and as individuals we must take more responsibility for our own health and food security. Leaf crops produce more nutrients per square foot of growing space and per day of growing season than any other crops and are especially high in vitamins and minerals commonly lacking in the North American diet. As hardy as they are versatile, these beautiful leafy vegetables range from the familiar to the exotic. Some part of this largely untapped food resource can thrive in almost any situation. Eat Your Greens provides complete instructions for incorporating these nutritional powerhouses into any kitchen garden. This innovative guide: Shows how familiar garden plants such as sweet potato, okra, beans, peas, and pumpkin can be grown to provide both nourishing leaves and other calorie- and protein-rich foods Introduces a variety of non-traditional, readily adaptable alternatives such as chaya, moringa, toon, and wolfberry Explains how to improve your soil while getting plenty of vegetables by growing edible cover crops Beginning with a comprehensive overview of modern commercial agriculture and rounded out by a selection of advanced techniques to maximize, preserve, and prepare your harvest, Eat Your Greens is an invaluable addition to the library of any gardening enthusiast. David Kennedy is the founder and director of Leaf for Life, a nonprofit organization dedicated to the elimination of global malnutrition through the optimum use of leaf crops, and is the author of 21st Century Greens and the Leaf for Life Handbook.