Food Protein Analysis
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Food Protein Analysis
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Author : Richard Owusu-Apenten
language : en
Publisher: CRC Press
Release Date : 2002-05-24
Food Protein Analysis written by Richard Owusu-Apenten and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-05-24 with Technology & Engineering categories.
Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
Methods For Protein Analysis
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Author : Robert A. Copeland
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-11
Methods For Protein Analysis written by Robert A. Copeland and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-11 with Science categories.
As protein science continues to become an increasingly important aspect of academic and commercial sciences and technology, the need has arisen for a ready source of laboratory protocols for the analysis and evaluation of these biological polymers. Methods for Protein Analysis presents the methods most relevant to the generalist bench scientist working with proteins. A concise yet thorough summary, it covers laboratory methods that can be reasonably performed in a standard protein laboratory, without specialized equipment or expertise. Taking a how to approach, this book examines the techniques used to answer common protein analytical questions and describes methods useful in daily laboratory work. Methods for Protein Analysis is the ideal reference for protein laboratories in academic, government and industrial settings. It is an essential benchtop manual for first-year graduate students beginning their laboratory experience as well as for chemists, biochemists, and molecular biologists in the pharmaceutical, biotechnological, food and specialty chemical industries, and for analysts concerned with the purity and structural integrity of protein. Featuring illustrations and a convenient spiral binding, this guide offers a glossary of common abbreviations and a list of suppliers for protein science.
Food Protein Analysis
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Author : Richard Owusu-Apenten
language : en
Publisher: CRC Press
Release Date : 2002-05-24
Food Protein Analysis written by Richard Owusu-Apenten and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-05-24 with Technology & Engineering categories.
Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
Food Composition And Analysis
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Author : Leonard W. Aurand
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-11
Food Composition And Analysis written by Leonard W. Aurand and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-11 with Science categories.
There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab oratory experimentation are not necessarily the most important eco nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.
Proteins In Food Processing
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Author : Rickey Y. Yada
language : en
Publisher: Woodhead Publishing
Release Date : 2017-11-13
Proteins In Food Processing written by Rickey Y. Yada and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-13 with Technology & Engineering categories.
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
Food Proteins And Peptides Emerging Biofunctions Food And Biomaterial Applications
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Author : Chibuike C. Udenigwe
language : en
Publisher: Royal Society of Chemistry
Release Date : 2021-06-09
Food Proteins And Peptides Emerging Biofunctions Food And Biomaterial Applications written by Chibuike C. Udenigwe and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-09 with Science categories.
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.
Handbook Of Food Analytical Chemistry Volume 1
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Author : Ronald E. Wrolstad
language : en
Publisher: John Wiley & Sons
Release Date : 2005-09-02
Handbook Of Food Analytical Chemistry Volume 1 written by Ronald E. Wrolstad 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 2005-09-02 with Science categories.
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
Nutritional Evaluation Of Protein Foods
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Author : Peter L. Pellett
language : en
Publisher:
Release Date : 1980
Nutritional Evaluation Of Protein Foods written by Peter L. Pellett and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Alimentos categories.
Abstract: Advances in the techniques and methodologies for the evaluation of protein quality are presented for agricultural researchers. An overall view of the strengths and weaknesses of the various evaluation methods is provided along with in-depth descriptions of several new and established techniques. The discussions cover the protein requirements of humans and their relevance to protein quality evaluation, the analytical methods for determining the amino acids profiles of particular foods, chemical and microbiological assays of protein quality, use of animal experimentation and clinical methods, and choice of procedure. The specific methodologies described include the Kjeldahl procedure for total nitrogen determination, sulphur amino acid analysis by performic acid pre-oxidation, the four-enzyme in vitro assay for protein digestibility, and procedures for the determination of net protein utilization and relative protein value in rats.
Food Proteins
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Author : Shuryo Nakai
language : en
Publisher: John Wiley & Sons
Release Date : 1996-12-17
Food Proteins written by Shuryo Nakai 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 1996-12-17 with Science categories.
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.
Proceedings Of The Methodical Conference Of Food Protein Analysis Lesin September 23 29th 1973
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Author : Polska Akademia Nauk. Wydział Nauk Rolniczych i Leśnych
language : de
Publisher:
Release Date : 1975
Proceedings Of The Methodical Conference Of Food Protein Analysis Lesin September 23 29th 1973 written by Polska Akademia Nauk. Wydział Nauk Rolniczych i Leśnych and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Food categories.
