Protein Byproducts
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Protein Byproducts
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Author : Gurpreet Singh Dhillon
language : en
Publisher: Academic Press
Release Date : 2016-08-13
Protein Byproducts written by Gurpreet Singh Dhillon and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-13 with Technology & Engineering categories.
Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing in detail the different sources of protein-rich byproducts, their extraction, recovery, and characterization. The book provides thorough insights into different protein modification techniques to extend the product portfolio using these waste byproducts. Divided between three main sections, the book covers various feedstock resources, such as animal-derived/plant-derived proteins, marine waste-derived proteins, protein extraction and recovery methods, and related technical issues including modification and conversion technologies for the production of high value bioproducts. It contains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management, serving as a comprehensive reference for students and research scientists in the food and agriculture industries. Covers various feedstock resources, protein extraction, recovery methods, and related technical issues Presents modification and conversion technologies for the production of high value bioproducts Exhibits case studies and examples to illustrate both driving forces and constraints in the utilization of these proteinaceous materials Contains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management Serves as a comprehensive reference for students and research scientists in the food and agriculture industries
Utilization Of Animal Protein Byproducts By Lactating Dairy Cows
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Author : Melissa Lynne England
language : en
Publisher:
Release Date : 1993
Utilization Of Animal Protein Byproducts By Lactating Dairy Cows written by Melissa Lynne England and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with categories.
Aquaculture And By Products Challenges And Opportunities In The Use Of Alternative Protein Sources And Bioactive Compounds
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Author :
language : en
Publisher: Academic Press
Release Date : 2020-05-22
Aquaculture And By Products Challenges And Opportunities In The Use Of Alternative Protein Sources And Bioactive Compounds written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-22 with Technology & Engineering categories.
Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products are thoroughly discussed. Chapters in this new volume include Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products, Development of new food and pharmaceutical products: Nutraceuticals and food additives, Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products, and more. Details alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products Evaluates the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts Updates on progress in the development of new food and pharmaceutical products, such as nutraceuticals and food additives
Salmon By Product Proteins
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Author : Ramírez González Ramírez G.
language : en
Publisher: Food & Agriculture Org.
Release Date : 2007
Salmon By Product Proteins written by Ramírez González Ramírez G. and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Fish protein concentrate categories.
Leaf Protein
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Author : N. W. Pirie
language : en
Publisher: Cambridge University Press
Release Date : 1987-02-19
Leaf Protein written by N. W. Pirie and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987-02-19 with Cooking categories.
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.
Protein Recovery From Food Processing Wastewaters
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Author : Stephen Beszedits
language : en
Publisher:
Release Date : 1982
Protein Recovery From Food Processing Wastewaters written by Stephen Beszedits and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Food industry and trade categories.
Processing Of Poultry Byproducts And Their Utilization In Feeds
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Author : John Gorton Davis
language : en
Publisher:
Release Date : 1961
Processing Of Poultry Byproducts And Their Utilization In Feeds written by John Gorton Davis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with Blood categories.
Sustainable Uses Of Byproducts From Silk Processing
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Author : Narendra Reddy
language : en
Publisher: John Wiley & Sons
Release Date : 2021-06-21
Sustainable Uses Of Byproducts From Silk Processing written by Narendra Reddy 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 2021-06-21 with Science categories.
Sustainable Uses of Byproducts from Silk Processing Explore this authoritative guide to transforming the silk industry written by two experts in biopolymers and materials science Sustainable Uses of Byproducts from Silk Processing delivers a detailed treatment of the properties and potential applications of silk sources, by-products, and waste. The book describes the composition, structure, processability, and potential applications of all of the different kinds of silk by-products. Highly relevant to those working in mulberry cultivation, silkworm rearing, and silk processing, the distinguished authors offer information on how to transform silk by-products into new materials, energy, fuel, fibers, composites, food, cosmetics, and feed. Using a valorisation approach to the silk protein sericin and its by-products and taking an application-oriented view of materials sources and wastes in the silk industry. Implementation of these techniques promises to further industries as diverse as cancer treatment, pharmaceuticals, nutraceuticals, and environmental cleanup. Readers will also benefit from the inclusion of: A thorough introduction to sericin, including its structure and properties, how to process it, and its various applications An exploration of mulberry leaves, stems, and fruits, including their composition and properties, processing, and non-feed applications Discussions of the various uses of silkworm pupae, including food and feed, pupae oil properties and applications, biodiesel, byproducts of biodiesel, and the extraction of chitin and proteins from the pupae shell An examination of the applications of silkworm litter Perfect for protein chemists, biotechnologists, cosmetics industry professionals, and materials scientists, Sustainable Uses of Byproducts from Silk Processing will also earn a place in the libraries of polymer and cosmetic chemists who seek a one-stop reference for current and emerging sustainability practices in the silk industry.
Opportunities To Improve Protein Quality And Quantity For Human Food
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Author : B. H. Beard
language : en
Publisher:
Release Date : 2002-01-01
Opportunities To Improve Protein Quality And Quantity For Human Food written by B. H. Beard and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-01-01 with Technology & Engineering categories.
CONTENTS:IntroductionThe (Other) Energy CrisisProtein Requirement - Quantity and QualityProtein and Energy - Nutritional Need and DemandPlant Protein Sources for Monogastric Food AnimalsWildland Shrubs - A Source for Increasing Animal ProteinBiological Limits of Domestic Animals to Produce ProteinIncreasing the Supply of Protein Through Recycling WastesThe Promise of AquaculturePetro-Protein: Feedstuff or DreamPlant Protein Composition as Influenced by Environment and Cultural PracticesBiochemical and Physiological Opportunities to Increase Food ProteinNitrate AssimilationGreen Leaves - A Potential New Source of Protein for Human NutritionProtein Concentrates from Cereal Byproducts and Minor OilseedsPlant Breeding to Increase Protein from Cereal CropsImproving Protein Supplies from Oilseed Crops and Large-Seeded LegumesThe Soybean Industry - How Strong is the Giant?The World?s Protein NeedsSummary and Conclusions
Whey Protein Production Chemistry Functionality And Applications
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Author : Mingruo Guo
language : en
Publisher: John Wiley & Sons
Release Date : 2019-01-25
Whey Protein Production Chemistry Functionality And Applications written by Mingruo Guo 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 2019-01-25 with Technology & Engineering categories.
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.