Soy Protein Concentrate With High Gel Strength And The
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Oilseed Meal As A Sustainable Contributor To Plant Based Protein
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Author : Manoj Kumar
language : en
Publisher: Springer Nature
Release Date :
Oilseed Meal As A Sustainable Contributor To Plant Based Protein written by Manoj Kumar and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
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.
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.
Functionality Of Proteins In Food
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Author : Joseph F. Zayas
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Functionality Of Proteins In Food written by Joseph F. Zayas 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 2012-12-06 with Science categories.
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .
Protein Quality And The Effects Of Processing
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Author : Phillips
language : en
Publisher: CRC Press
Release Date : 1988-12-19
Protein Quality And The Effects Of Processing written by Phillips and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-12-19 with Technology & Engineering categories.
Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on new methods of modifying proteins to improve functionality in foods. Aimed toward students (undergraduate and graduate) and professional food scientists,
Gums And Stabilisers For The Food Industry 13
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Author : Peter A Williams
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
Gums And Stabilisers For The Food Industry 13 written by Peter A Williams 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 2007-10-31 with Technology & Engineering categories.
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * The role of biopolymers in the formation of emulsions and foams * Influence of hydrocolloids on organoleptic properties * The application of hydrocolloids in foods and beverages * Health aspects This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.
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
Developments In Food Engineering
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Author : T. Yano, R. Matsuno and K. Nakamura
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-21
Developments In Food Engineering written by T. Yano, R. Matsuno and K. Nakamura 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 2013-11-21 with Science categories.
The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivity of human beings to taste. Fortunately, an overview of world research reveals that the mechanisms of the many complex phenomena found in the food manufacturing process have been gradually elucidated by skilful experiments using new analytical tools, methods and theoretical analyses. This book, the proceedings of the 6th International Congress on Engineering and Food (ICEF6), held for the first time in Asia - in Chiba, Japan May 23 -27, 1993 - summarizes the frontiers of world food engineering in 1993. Congress was joined by the 4th International Conference on Fouling and Cleaning. There were 476 active members from 31 countries participating in the Congress. The editors hope that readers will find this book to be a useful review of the current state of food engineering, and will consider future developments in this research field. The editors extend thanks to the members of the organizing committee of ICEF6, and the advisors, Dr. Ryozo Toei, Professor Emeritus of Kyoto University and Dr. Masao Fujimaki, Professor Emeritus of the University of Tokyo. They also acknowledge the international advisory board members who helped the organizing committee in many ways, and the 10 foundations and 66 companies that financially supported the ICEF6. Finally, the editors are indebted to the reviewers of the manuscripts of these proceedings.
Gums And Stabilisers For The Food Industry 17
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Author : Peter Williams
language : en
Publisher: Royal Society of Chemistry
Release Date : 2014-04-03
Gums And Stabilisers For The Food Industry 17 written by Peter Williams 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 2014-04-03 with Science categories.
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.