Physico Chemical And Functional Properties Of Fenugreek Seed Proteins
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Physico Chemical And Functional Properties Of Fenugreek Seed Proteins
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Author : Nazar Elnasri
language : en
Publisher: LAP Lambert Academic Publishing
Release Date : 2012
Physico Chemical And Functional Properties Of Fenugreek Seed Proteins written by Nazar Elnasri and has been published by LAP Lambert Academic Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with categories.
Plant proteins play a very important role in the human nutrition. The different types of plant proteins form an essential part of what human and animals eat to help them grow and stay healthy, especially if the protein is safe and containing essential amino acids, and possesses other functional properties that reflect the quality of proteins.Like other legumes fenugreek (Trigonella foenum graecum) seed can be considered as a highly nutritive seed since it contains both essential and nonessential amino acid.The seed of fenugreek was also used as supplementation material to improve the protein quality of cereals and tubers, which have low protein content. The seed of fenugreek was widely used in different countries around the world, it is even used medically or as human food, the seed contains the C27 steriods (such as sapongenin and diosgenin) this steroid is important as starting material in the pharmaceutical industry and medicine .The seed has the ability to significantly reduce serum cholesterol and also to reduce the blood glucose.
New Protein Foods
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Author : Aaron M. Altschul
language : en
Publisher: Academic Press
Release Date : 2013-09-17
New Protein Foods written by Aaron M. Altschul and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-17 with Technology & Engineering categories.
New Protein Foods, Volume 5: Seed Storage Proteins covers papers on the role of new science and technology in providing greater flexibility for producing and utilizing protein food resources, with emphasis on seed storage proteins, primarily oilseed proteins. The book presents articles on the chemistry and biology of seed storage proteins as well as the structure of soy proteins. The text also includes articles on the relationships of genetic engineering to conventional genetic technology and plant breeding, and the potentials for applications of genetic engineering technology to soybeans. The physicochemical and functional properties of oilseed proteins, with emphasis on soy proteins; the chemical and enzymatic modification of plant proteins; and the nutritional characteristics of oilseed proteins are also considered. The book further demonstrates articles on the processes of manufacturing isolated soy protein; the characteristics of isolates; nutritional, the physical, and functional properties; and the major applications of isolated soy proteins. The text concludes by including articles on the production, physicochemical properties, and nutritional aspects of rapeseed, ground nuts, sunflower seeds, and sesame proteins. Nutritionists, horticulturists, agriculturists, agronomists, food technologists, and people involved in related manufacturing companies will find the book invaluable.
Sesame Alpha Globulin Protein
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Author : Raosaheb Ramachandra Rao Mohite
language : en
Publisher:
Release Date : 1989
Sesame Alpha Globulin Protein written by Raosaheb Ramachandra Rao Mohite and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Alpha globulins categories.
Physicochemical And Enzymatic Modification Of Gums
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Author : Hadi Hashemi Gahruie
language : en
Publisher: Springer Nature
Release Date : 2022-02-08
Physicochemical And Enzymatic Modification Of Gums written by Hadi Hashemi Gahruie and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-08 with Technology & Engineering categories.
Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Each chapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives. Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.
Barley
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Author : Sneh Punia
language : en
Publisher: CRC Press
Release Date : 2020-04-23
Barley written by Sneh Punia and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-23 with Health & Fitness categories.
Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop. This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations and the future prospects of barley. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors Key Features: Contains information on the physical, functional and antioxidant properties in barley flour Deals with the latest development in physical, chemical and enzymatic modification of native barley starch Explores the utilization of malt and malt products in brewing and additionally in distilling, vinegar production and commercially as a food ingredients Provides information in enhancing shelf life and its utilization in phytochemical rich product development. With comprehensive knowledge on nutritional and non-nutritional aspects of barley, this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, and nutritional properties of cereals.
Seed Proteins
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Author : Derek G. Wilson
language : en
Publisher: Novinka Books
Release Date : 2017
Seed Proteins written by Derek G. Wilson and has been published by Novinka Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Science categories.
Seeds are a pathway for species survival. They are a fundamental unit for plants spreading, performing a vital biological role. They have been consumed as food for thousands of years, and contain the genetic potential of agricultural species; therefore, they are continually improved and selected along time. This book reviews the biochemistry, functional properties and health benefits of seed proteins.
Physico Chemical And Functional Properties Of Starch And Proteins In Different Wheat Varieties In Relation To Bulgar Quality
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Author : Osahan Sandeep Singh
language : en
Publisher: Independent Author
Release Date : 2023-04-15
Physico Chemical And Functional Properties Of Starch And Proteins In Different Wheat Varieties In Relation To Bulgar Quality written by Osahan Sandeep Singh and has been published by Independent Author this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-15 with Education categories.
The term 'wheat' describes a number of species and subspecies in the genus Tritician, however common, or bread wheat (Triticum aestivum) and durum wheat (Triticum durum) are the most important. Wheat is one of the most important cereal crops grown throughout the world, based on the annual volume of production. Wheat has the distinction of being the most important cereal in world trade, and the grain for which the quality specifications are the most critical. Common wheat accounts for about 95% of the world wheat production, while durum is responsible for the remaining 5% only. Nearly two third of total wheat production is used for human consumption and rest is utilized for cattle feed and non-food applications. In India, Wheat is the second largest cereal crop grown after rice. India's annual wheat production has been around 72 million tonnes over last few years. Punjab contributes about 59% share to the central food grain pool. Wheat is considered unique among cereals for its consumption in the form of various types of baked goods in different countries of the world (Khatkar & Schofield, 1997). The quality and diversity of products manufactured from wheat are remarkable.
Fenugreek
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Author : M. Naeem
language : en
Publisher: Springer Nature
Release Date : 2021-10-05
Fenugreek written by M. Naeem and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-05 with Technology & Engineering categories.
This contributed volume brings together an inclusive collection of information about the medicinal crop fenugreek (Trigonella foenum-graecum). Fenugreek is one of the medicinal plants important in the management of diabetes and contributes greatly in the alternative systems of medicine. These beneficial properties of fenugreek are covered in here. Further, this book explores the agronomy, biotechnology, genomics and biochemistry aspects of the crop. This book is of interest to teachers, researchers, agronomists and biochemists. Also, the book serves as additional reading material for graduate students of agriculture and pharmacology. National and international agricultural scientists, policy makers will also find this to be a useful read.
Sustainable Protein Sources
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Author : Sudarshan Nadathur
language : en
Publisher: Elsevier
Release Date : 2023-11-20
Sustainable Protein Sources written by Sudarshan Nadathur and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-20 with Technology & Engineering categories.
Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases and functionality
Chemical And Technological Characterization Of Dairy Products
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Author : Michele Faccia
language : en
Publisher: MDPI
Release Date : 2021-03-02
Chemical And Technological Characterization Of Dairy Products written by Michele Faccia and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-02 with Science categories.
Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.