Effect Of Carbohydrates And Amino Acids On Fermentative Production Of Alpha Amylase
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Effect Of Carbohydrates And Amino Acids On Fermentative Production Of Alpha Amylase
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Author : Debajyoti Bose
language : en
Publisher: GRIN Verlag
Release Date : 2013-01-07
Effect Of Carbohydrates And Amino Acids On Fermentative Production Of Alpha Amylase written by Debajyoti Bose and has been published by GRIN Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-07 with Science categories.
Research Paper (undergraduate) from the year 2012 in the subject Chemistry - Bio-chemistry, grade: "-", , language: English, abstract: Extracellular alpha amylase was produced from Aspergillus oryzae under solid state fermentation. House hold agro-wastes were used as medium which were considered as one of the major pollutants due to unfavorable gas production via natural fermentation beside creating disposal problem. Investigations were carried out to evaluate the effect of various carbohydrate sources e.g. glucose, maltose, lactose, sucrose and soluble starch with different concentrations on the production of fungal alpha amylase utilizing agricultural wastes as the fermentation medium. Studies were also carried out to evaluate the effect of various heat stable amino acids e.g. glycine, histidine, proline, leucine and isoleucine with different concentrations on the production of fungal alpha amylase utilizing agricultural wastes as the fermentation medium. The results indicated that maximum activity of alpha amylase (6639.85 U/gds) was obtained at 0.5% concentration of sucrose solution with a r2 of 0.9692 when compared to control (3319.95 U/gds) and other carbohydrates used. Maximum activity of alpha amylase (10407.80 U/gds) was also obtained at 0.75% concentration of proline solution with an r2 of 0.6816 when compared to control (3035.60 U/gds) and other amino acids used in our present study.
Dietary Carbohydrate Digestibility And Metabolic Effects In Human Health
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Author : F. Javier Moreno
language : en
Publisher: Frontiers Media SA
Release Date : 2019-12-09
Dietary Carbohydrate Digestibility And Metabolic Effects In Human Health written by F. Javier Moreno and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-09 with categories.
Bioactive Molecules In Food
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Author : Jean-Michel Mérillon
language : en
Publisher: Springer Nature
Release Date : 2019-01-25
Bioactive Molecules In Food written by Jean-Michel Mérillon and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-25 with Technology & Engineering categories.
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.
Handbook Of Dietary Phytochemicals
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Author : Jianbo Xiao
language : en
Publisher: Springer
Release Date : 2021-09-02
Handbook Of Dietary Phytochemicals written by Jianbo Xiao and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-02 with Technology & Engineering categories.
This book summarizes recent advances in the chemistry, bioactivity, nutrition, and functional aspects of dietary phytochemicals, as well as the health and functional aspects of foods rich in phytochemicals. Consisting of forty-four chapters, it discusses the different chemical types of phytochemicals in our diets and food and presents data collected from animal or human experiments that are directly related to human health. Each chapter covers the chemistry, epidemiological study, bioavailability, bioactivity (animal experiments) function in humans and safety, as well as products on the market. Moreover, the more than 200 figures make it easy to grasp the main findings in each area.
Enhancement Of Nutritional Profile Biological Activity Of Plant Based Foods By Fermentation
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Author : Yu Xiao
language : en
Publisher: Frontiers Media SA
Release Date : 2023-01-31
Enhancement Of Nutritional Profile Biological Activity Of Plant Based Foods By Fermentation written by Yu Xiao and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-31 with Medical categories.
With ever-increasing health consciousness among consumers in the worldwide in the last decades, great attention has been paid on the application of biotechnology methods in the agricultural and food industry. Especially for plant-based foods production, which exhibit co-benefits to human the health and climate. Traditional fermented foods play a crucial role in human diets around the world because of their unique flavors, great nutritional value, and health-beneficial effects. Fermentation is one of the most traditional but still prevalent bio-processing approaches in the food industry, with the great potential to improve the flavor, sensory, nutritional value and biological activity (including antioxidant capacity, anti-cancer, anti-diabetic anti-inflammatory, regulating intestinal flora properties) of food products. The application of microbial food processing method has attracted the interest of researchers and industries due to its simple, environmentally friendly, and cost-efficiently advantages. The use of fermentation and selected generally recognized as safe (GRAS) starters, such as lactic acid bacteria, yeasts and filamentous fungi has been considered as an excellent method to improve the nutritional value or biological activity of foods by the biosynthesis/biotransformation/generation of bioactive compounds (e.g., phenolic compounds, oligosaccharide), or by the degradation of anti-nutritional factors. In the last years, the exploitation of microbes isolated from traditional fermented foods or as the result of the inoculation of selected starters was conducted to produce novel fermented plant-based foods with beneficial viable microorganisms and/or their metabolites that positively impact on human health. This Research Topic aims to focus on the application of microorganisms in processing of fermented plant-based foods to improve nutritional profile and/or biological activity. In particular, it is welcome focusing on matrices fermentation by beneficial microorganisms, processing for food substrate/by-product valorization, augmentation of food matrix bioactive compounds via fermentation. We invite authors to submit different types of manuscripts (e.g., Original Research Articles, short communications, and Review Articles) that focus on but are not limited to the following topics: Microbial metabolic pathways associated with the accumulation of bioactive compounds of fermented foods. Innovative fermentation approaches to improve the nutritional and functional properties in the final products. Valorization of plant-based food matrices/by-products via fermentation. Plant-based anti-nutritional factors degradation by microorganisms. Development of high added-value and novel fermented products. Production of bioactive compounds with health beneficial effects. Human intestinal flora simulated effect on plant-based food.
Protein And Energy Supply For High Production Of Milk And Meat
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Author : Sam Stuart
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Protein And Energy Supply For High Production Of Milk And Meat written by Sam Stuart and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
Protein and Energy Supply for High Production of Milk and Meat covers the proceedings of a Symposium of the Committee on Agricultural Problems of the Economic Commission for Europe and the Food and Agriculture Organization. The book presents studies that are relevant in producing more milk and meat products. The text presents 10 papers that discuss the advances in understanding the significance of rumen fermentation; protein/energy relationships in the intermediary metabolism of ruminants; and protein/energy relationships in the practical feeding of dairy and fattening cattle. The book will be of great use to researchers and professionals concerned with procuring more cattle products.
Amino Acid Fermentation
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Author : Atsushi Yokota
language : en
Publisher: Springer
Release Date : 2017-05-11
Amino Acid Fermentation written by Atsushi Yokota and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-11 with Science categories.
This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development. The book is divided into four parts, the first of which presents a review of amino acid fermentation, past and present. The second part highlights selected examples of amino acid fermentation in more detail, while the third focuses on recent advanced technologies. The last part introduces readers to several topics for future research directions in amino acid production systems. A new field, “amino acid fermentation”, was created by the progress of academic research and industrial development. In 1908, the Japanese researcher Kikunae Ikeda discovered glutamate as an Umami substance. Then a new seasoning, MSG (monosodium glutamate), was commercialized. Although glutamate was extracted from the hydro-lysate of wheat or soybean in the early days, a new production method was subsequently invented – “fermentation” – in which glutamate is produced from sugars such as glucose by a certain bacterium called Corynebacterium. The topic of this volume is particularly connected in a significant way with biochemical, biotechnological, and microbial fields. Both professionals in industry and an academic audience will understand the importance of this volume.
Mechanism And Theory In Food Chemistry
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Author : Dominic W.S. Wong
language : en
Publisher: Boom Koninklijke Uitgevers
Release Date : 1989-09-30
Mechanism And Theory In Food Chemistry written by Dominic W.S. Wong and has been published by Boom Koninklijke Uitgevers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-09-30 with Technology & Engineering categories.
This is a unique book on food chemistry emphasizing modern mechanisms underlying the chemical reactions that occur in food during processing and storage and interactions among the components of foods. The autho r has stressed the principles of the reaction mechanisms, carefully de tailing what is known to occur or is expected to occur based on his de tailed understanding of organic chemical reactions. This unifies the t hemes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification, etc., that are key to the conceptual approach used.
Coffee In Health And Disease Prevention
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Author : Victor R Preedy
language : en
Publisher: Academic Press
Release Date : 2014-11-12
Coffee In Health And Disease Prevention written by Victor R Preedy and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-12 with Technology & Engineering categories.
Coffee in Health and Disease Prevention presents a comprehensive look at the compounds in coffee, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of coffee in one volume, or takes the disease-focused approach that will assist in directing further research and studies. The book embraces a holistic approach and effectively investigates coffee and its specific compounds from the biochemical to the nutritional well-being of geographical populations. This book represents essential reading for researchers in nutrition, dietetics, food science, biochemistry, and public health. Presents one comprehensive, translational source for all aspects of how coffee plays a role in disease prevention and health Experts in nutrition, diet, and food chemistry (from all areas of academic and medical research) take readers from the bench research (cellular and biochemical mechanisms of vitamins and nutrients) to new preventive and therapeutic approaches Focuses on coffee composition; nutritional aspects of coffee; protective aspects of coffee-related compounds; specific coffee components and their effects on tissue and organ systems Features sections on both the general effects of coffee consumption on the body as well as the effects of specific coffee compounds on specific organ systems
Ullmann S Food And Feed 3 Volume Set
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Author : Wiley-VCH
language : en
Publisher: John Wiley & Sons
Release Date : 2017-06-19
Ullmann S Food And Feed 3 Volume Set written by Wiley-VCH and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-19 with Technology & Engineering categories.
A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.