Recovery Isolation And Characterization On Food Proteins
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Recovery Isolation And Characterization On Food Proteins
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Author : Ute Schweiggert-Weisz
language : en
Publisher: Mdpi AG
Release Date : 2022-06-29
Recovery Isolation And Characterization On Food Proteins written by Ute Schweiggert-Weisz and has been published by Mdpi AG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-29 with Science categories.
Proteins play an important role in human nutrition. At present, most of our protein requirement is covered by animal proteins. However, the production of animal proteins is associated with a high consumption of resources and land/sea, which contributes considerably to greenhouse gas emissions. Therefore, interest in the recovery of alternative proteins for food applications is greater than ever. Alternative proteins can be produced by plants, algae, fungi, and insects. So far, plant proteins such as wheat or soy protein preparations still dominate the market for alternative protein products, but more and more new proteins are entering the market. The quality of the proteins-particularly their functional, nutritional, and sensory properties-is influenced by the raw materials from which they are obtained and the extraction and isolation processes used. According to their functional properties (e.g., protein solubility, gelling, or emulsification properties), alternative protein preparations can be applied as substitutes for animal proteins or for the protein enrichment of food. The use of proteins in foods that are attractive to consumers is a challenge, especially if these proteins are to replace meat, milk, or egg products, since they need to mimic their texture, sensory properties, color, and taste. In addition to dealing with various technological challenges, the development of tailormade food products also requires knowledge of the driving forces and barriers between different consumer groups when using these products.
Recovery Isolation And Characterization On Food Proteins
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Author : Ute Schweiggert-Weisz
language : en
Publisher:
Release Date : 2022
Recovery Isolation And Characterization On Food Proteins written by Ute Schweiggert-Weisz and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with categories.
Proteins play an important role in human nutrition. At present, most of our protein requirement is covered by animal proteins. However, the production of animal proteins is associated with a high consumption of resources and land/sea, which contributes considerably to greenhouse gas emissions. Therefore, interest in the recovery of alternative proteins for food applications is greater than ever. Alternative proteins can be produced by plants, algae, fungi, and insects. So far, plant proteins such as wheat or soy protein preparations still dominate the market for alternative protein products, but more and more new proteins are entering the market. The quality of the proteins-particularly their functional, nutritional, and sensory properties-is influenced by the raw materials from which they are obtained and the extraction and isolation processes used. According to their functional properties (e.g., protein solubility, gelling, or emulsification properties), alternative protein preparations can be applied as substitutes for animal proteins or for the protein enrichment of food. The use of proteins in foods that are attractive to consumers is a challenge, especially if these proteins are to replace meat, milk, or egg products, since they need to mimic their texture, sensory properties, color, and taste. In addition to dealing with various technological challenges, the development of tailormade food products also requires knowledge of the driving forces and barriers between different consumer groups when using these products.
Protein Biotechnology
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Author : Felix Franks
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-02-22
Protein Biotechnology written by Felix Franks 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 2008-02-22 with Science categories.
Proteins are the servants of life. They occur in all com- nent parts of living organisms and are staggering in their fu- tional variety, despite their chemical similarity. Even the simplest single-cell organism contains a thousand different p- teins, fulfilling a wide range of life-supporting roles. Additions to the total number of known proteins are being made on an increasing scale through the discovery of mutant strains or their production by genetic manipulation. The total international protein literature could fill a medi- sized building and is growing at an ever-increasing rate. The reader might be forgiven for asking whether yet another book on proteins, their properties, and functions can serve a useful purpose. An explanation of the origin of this book may serve as justification. The authors form the tutorial team for an int- sive postexperience course on protein characterization or- nized by the Center for Professional Advancement, East Brunswick, New Jersey, an educational foundation. The course was first mounted in Amsterdam in 1982 and has since been repeated several times, in both Amsterdam and the US, with participants from North America and most European countries. In a predecessor to this book, emphasis was placed on the role of protein isolation in the food industry, because at the time this reflected the interests of most of the participants at the course. Today, isolated proteins for food use are extracted from yeasts, fungal sources, legumes, oilseeds, cereals, and leaves.
Plant Protein Foods
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Author : Annamalai Manickavasagan
language : en
Publisher: Springer Nature
Release Date : 2022-03-28
Plant Protein Foods written by Annamalai Manickavasagan and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-28 with Technology & Engineering categories.
Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.
Food Waste Recovery
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2020-12-01
Food Waste Recovery 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 2020-12-01 with Technology & Engineering categories.
Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry. Covers food waste management within the food industry by developing recovery strategies Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications
The Preparation Functional Characterization And Uses Of Chemically Derivatized Food Proteins
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Author : Kay Louise Franzen
language : en
Publisher:
Release Date : 1976
The Preparation Functional Characterization And Uses Of Chemically Derivatized Food Proteins written by Kay Louise Franzen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Alfalfa categories.
Sustainable Meat Production And Processing
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2018-10-29
Sustainable Meat Production And Processing 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 2018-10-29 with Medical categories.
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
Food Proteins
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Author : Shuryo Nakai
language : en
Publisher: Wiley-VCH
Release Date : 1996-02
Food Proteins written by Shuryo Nakai and has been published by Wiley-VCH this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-02 with 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.
Future Proteins
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Author : Brijesh K Tiwari
language : en
Publisher: Elsevier
Release Date : 2023-06-23
Future Proteins written by Brijesh K Tiwari and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-23 with Technology & Engineering categories.
Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research. This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics. Discusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour Provides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins Outlines advances in proteins characterization, processing and purification techniques Focuses on biologically active proteins and their beneficial impact on humans Addresses implications for legislation that forward novel foods
Developments In Food Proteins
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Author : B. J. F. Hudson
language : en
Publisher:
Release Date : 1982
Developments In Food Proteins written by B. J. F. Hudson 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 categories.