Protein Resources And Technology
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Protein Resources And Technology Status And Research Needs
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Author : Nevin S. Protein resources and technology. 1977 Scrimshaw
language : en
Publisher:
Release Date : 1978
Protein Resources And Technology Status And Research Needs written by Nevin S. Protein resources and technology. 1977 Scrimshaw and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Proteins categories.
Protein Resources And Technology
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Author : Nevin S. Scrimshaw
language : en
Publisher:
Release Date : 1975
Protein Resources And Technology written by Nevin S. Scrimshaw and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Proteins categories.
Protein Resources And Technology
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Author : Max Milner
language : en
Publisher: A V I Publishing Company
Release Date : 1978
Protein Resources And Technology written by Max Milner and has been published by A V I Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Food science categories.
Protein Resources And Technology
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Author : Nevin Stewart Scrimshaw
language : en
Publisher:
Release Date : 1975
Protein Resources And Technology written by Nevin Stewart Scrimshaw and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Proteins categories.
Protein Resources And Technology
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Author : Nevin S. Scrimshaw
language : en
Publisher:
Release Date : 1975
Protein Resources And Technology written by Nevin S. Scrimshaw and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Proteins categories.
Proteins Sustainable Source Processing And Applications
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2019-05-30
Proteins Sustainable Source Processing And Applications written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-30 with Health & Fitness categories.
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects
Protein Transition
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Author : Henk W. Hoogenkamp
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2018-02-05
Protein Transition written by Henk W. Hoogenkamp and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-05 with Food categories.
Disruptive innovation can be defined as the introduction of new technologies and products -such as generated by cellular biotechnology- that unexpectedly displaces an established technology and often "disrupts" the status quo. By 2050, the global population is predicted to reach 9.8 billion of which more than 8 billion will live in the developing world of today. The expected increase in income per capita will confer increased competition for resources and, subsequently, there will be great need to "produce more and using less." Population growth, climate change, ecosystem degradation, as well as scarcity of energy, water and land are making today's food production increasingly unsustainable. Land, water and energy are three major but limited resources needed to increasing future food production, which may particularly challenge resource-intensive livestock industry. Extensive production systems tend to increase environmental impacts, especially when considering that sustainability is the balance of responsibility, economic viability and social acceptability. Especially for the growing population in developing countries, the availability of animal protein sources i.e. meat, dairy and eggs should not be underestimated. Consumption of these foods, which are deeply embedded in social culture and are signs of wellbeing and prosperity, will continue to increase.
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
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.
History Of Modern Soy Protein Ingredients Isolates Concentrates And Textured Soy Protein Products 1911 2016
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Author : William Shurtleff; Akiko Aoyagi
language : en
Publisher: Soyinfo Center
Release Date : 2016-01-17
History Of Modern Soy Protein Ingredients Isolates Concentrates And Textured Soy Protein Products 1911 2016 written by William Shurtleff; Akiko Aoyagi and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-17 with Soy proteins categories.
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.