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Author : Maya Raman
Publisher : Springer Nature
ISBN 13 : 9819725623
Total Pages : 202 pages
Book Rating : 4.8/5 (197 download)
Download or read book Fish Structural Proteins and its Derivatives: Functionality and Applications written by Maya Raman and published by Springer Nature. This book was released on with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Maya Raman
Publisher : Springer
ISBN 13 : 9789819725618
Total Pages : 0 pages
Book Rating : 4.7/5 (256 download)
Download or read book Fish Structural Proteins and its Derivatives: Functionality and Applications written by Maya Raman and published by Springer. This book was released on 2024-06-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book brings out a comprehensive collection of information on the structural proteins of fish in both marine and fresh water system. The main focus of this book is to address all relevant aspects of structural proteins of fish and its commercial significance. Fish is a rich and cheap source of protein, and the collagen and myofibrillar proteins, play a key role in food and pharmaceutical industries. Marine-based collagen due to its unique properties have fewer risks of transmitting diseases. These have low molecular weight, are biocompatible, lack religious constraints, and involves cost-effective extraction process. Therefore, it finds wide biomedical applications. The details of its extraction, isolation and characterization, supported with photographs and flow-charts are provided. This book also discusses the different peptides and derivatives of proteins that may have beneficial health significance and other commercial importance. Further, the application of bioinformatics and artificial intelligence in understanding the protein structure in-silico are also discussed in detail. This book is of interest and useful to students, academician, researchers and industrialists/ entrepreneurs, and is a valuable source of reference to the relevant researchers/ students.
Author : Alla Michailovna Andreeva
Publisher : Nova Science Publishers
ISBN 13 : 9781621002642
Total Pages : 0 pages
Book Rating : 4.0/5 (26 download)
Download or read book Structural and Functional Organization of Fish Blood Proteins written by Alla Michailovna Andreeva and published by Nova Science Publishers. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a comprehensive analysis of vertebrate blood proteins. The analysis of fish proteins require special attention because of their supreme structural diversity. The chapters focus on the conceptions of blood proteins organisation and theoretical models of blood proteins transcapillary exchange in mammals, as well as an analysis of the blood proteins structural-functional diversity in cartilaginous Chondrichthyes and bony Osteichthyes fishes, inhabiting the seas, fresh and brackish waters.
Author :
Publisher :
ISBN 13 : 9780815332183
Total Pages : 0 pages
Book Rating : 4.3/5 (321 download)
Download or read book Molecular Biology of the Cell written by and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Z. Sikorski
Publisher : Springer Science & Business Media
ISBN 13 : 1461578280
Total Pages : 244 pages
Book Rating : 4.4/5 (615 download)
Download or read book Seafood Proteins written by Z. Sikorski and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish and marine invertebrates are important sources of nutrients for the world's population, and many species have exceptionally high market value because of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by the quality of the fish. Proteins and nonprotein nitroge nous compounds playa crucial role in the nutritional value and sensory quality of seafoods as well as in the suitability of different species to various forms of processing, preservation, and use in other branches of the food industry. This role of proteins results from their basic chemical and biochemical properties and functions in different tissues. A presenta tion of the actual state of knowledge on seafood nitrogenous compounds in one volume may contribute to a better understanding of the involve ment of these components in all stages of handling and processing fish. It has been possible to prepare this text thanks to the cooperative effort of an international group of specialists. The editors of the book are greatly indebted to all colleagues who have willingly contributed to this volume, sharing their knowledge and experience, as well as to all persons who have granted permission to use their previously published materials. viii Preface ix A large part of the book has been prepared during my sabbatical in the Department of Marine Food Science, National Taiwan Ocean University (NTOU) in Keelung, Taiwan.
Author : Hang Cui
Publisher :
ISBN 13 :
Total Pages : 246 pages
Book Rating : 4.:/5 (361 download)
Download or read book The Influence of Degree of Hydrolysis on the Structural and Functional Properties of Fish Protein Peptic Hydrolysates written by Hang Cui and published by . This book was released on 1996 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kathryn Vanya Ewart
Publisher : World Scientific
ISBN 13 : 9814488941
Total Pages : 249 pages
Book Rating : 4.8/5 (144 download)
Download or read book Fish Antifreeze Proteins written by Kathryn Vanya Ewart and published by World Scientific. This book was released on 2002-10-04 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antifreeze proteins enable organisms to avoid freezing under extreme conditions. The greatest diversity of known antifreeze proteins is in teleost fish and much work has gone into the understanding of these proteins and their applications.Antifreeze proteins are an exciting model system for the study of protein-surface(ice) interaction. They have served as unique model structures in protein science and they are also useful tools in the study of fish physiology and behavior. Their emergence in some fish species has even provided a rare glimpse of de novo protein evolution in action.To cover the diverse aspects of fish antifreeze study, a wide spectrum of researchers have been selected to write clear and comprehensive articles on different areas of antifreeze research. This book should be a very useful and informative resource for life science researchers.
Author : Joseph F. Zayas
Publisher : Springer Science & Business Media
ISBN 13 : 3642591167
Total Pages : 383 pages
Book Rating : 4.6/5 (425 download)
Download or read book Functionality of Proteins in Food written by Joseph F. Zayas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. . . . . . . . . . . . . . . . . . . . . . . .
Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128214643
Total Pages : 268 pages
Book Rating : 4.1/5 (282 download)
Download or read book Food Structure and Functionality written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-17 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships
Author : Se-Kwon Kim
Publisher : Springer Science & Business Media
ISBN 13 : 1461495903
Total Pages : 593 pages
Book Rating : 4.4/5 (614 download)
Download or read book Seafood Processing By-Products written by Se-Kwon Kim and published by Springer Science & Business Media. This book was released on 2014-04-08 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering. Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.
Author : Fereidoon Shahidi
Publisher : Woodhead Publishing
ISBN 13 : 184569208X
Total Pages : 559 pages
Book Rating : 4.8/5 (456 download)
Download or read book Maximising the Value of Marine By-Products written by Fereidoon Shahidi and published by Woodhead Publishing. This book was released on 2006-11-30 with total page 559 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies for the full utilization of the catch and processing of discards for production of novel products is therefore a matter of importance for both the fishing industry and food processors. Maximising the value of marine by-products provides a complete review of the characterisation, recovery, processing and applications of marine-by products. Part one summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. Part two examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments. The final part of the book discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production. With its distinguished editor and international team of authors, Maximising the value of marine by-products is an invaluable reference for all those involved in the valorisation of seafood by-products. Learn how to devise strategies for the full utilisation of the catch Understand the importance of marine by-products to human health Explores the use of marine by-products in diverse areas such as agriculture, medicine and energy production
Author : Nandika Bandara
Publisher : Royal Society of Chemistry
ISBN 13 : 1839167998
Total Pages : 487 pages
Book Rating : 4.8/5 (391 download)
Download or read book Functional Materials from Lipids and Proteins written by Nandika Bandara and published by Royal Society of Chemistry. This book was released on 2024-08-23 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the use of renewable raw materials and natural biopolymers has increased significantly to overcome the issues associated with environmental pollution and dwindling fossil fuel resources. Lipids and proteins are inexpensive, renewable raw materials, which are considered ideal feedstock for the development of a variety of functional materials. This book provides an international viewpoint on recent developments in the utilisation of lipids and proteins together, for the development of functional materials in food engineering, environmental and industry applications. This book presents the cutting-edge research in the utilization of lipids and proteins in food, cosmetics, therapeutics, food packaging, water remediation, biofuels, lubricants, biomaterials, and composite preparations. Researchers, scientists, engineers and students working on lipids and proteins derived materials will benefit from this book, which is highly application oriented. Focusing on the latest developments in the field, this will be the first book to describe lipids and proteins together, allowing it to act as a single reference for researchers working in this area.
Author : Zdzislaw E. Sikorski
Publisher : CRC Press
ISBN 13 : 1482279045
Total Pages : 505 pages
Book Rating : 4.4/5 (822 download)
Download or read book Chemical and Functional Properties of Food Proteins written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2001-06-22 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitr
Author : A.M. Martin
Publisher : Springer Science & Business Media
ISBN 13 : 1461553032
Total Pages : 509 pages
Book Rating : 4.4/5 (615 download)
Download or read book Fisheries Processing written by A.M. Martin and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fish processing industry is still far from the levels of scientific and technological development that characterize other food processing oper ations. It has also been slow in finding uses for by-products and processing wastes, compared with the meat and poultry industries. The utilization of fisheries by-products or wastes constitutes an area in which the application of modern techniques could potentially improve profitability. At present, increased attention is being focused on the application of new biotechnological methods to operations related to the seafood industry, with the objective of increasing its general efficiency. Because fish processing operations are commonly carried out in the vicinity of the sea, most of the resulting fish wastes have been disposed of by returning them to it. Pollution control measures and a better understanding of the valuable composition of the products extracted from the sea are expected to encourage their recovery and the develop ment of new products from them. In the past, fisheries wastes and species not used for food have been generally utilized through techno logical processes with a low level of sophistication, such as those for the production of animal feed and fertilizer. Limited economic success has accompanied the application of physi cal and chemical processes for the recovery of non-utilized fisheries biomass and for the production of quality products from them.
Author : Glyn O. Phillips
Publisher : Elsevier
ISBN 13 : 0857093630
Total Pages : 457 pages
Book Rating : 4.8/5 (57 download)
Download or read book Handbook of Food Proteins written by Glyn O. Phillips and published by Elsevier. This book was released on 2011-09-09 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described
Author : Aristippos Gennadios
Publisher : CRC Press
ISBN 13 : 1420031988
Total Pages : 672 pages
Book Rating : 4.4/5 (2 download)
Download or read book Protein-Based Films and Coatings written by Aristippos Gennadios and published by CRC Press. This book was released on 2002-02-07 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents the most up-to-date and detailed information available on protein-based biopolymer films and coatings. It provides a comprehensive overview of the design, technology, properties, functionality, and applications of biopolymer films and coatings (edible and inedible) from plant and animal proteins. Both widely commercialized and
Author : Sunita Varjani
Publisher : Elsevier
ISBN 13 : 0323910467
Total Pages : 674 pages
Book Rating : 4.3/5 (239 download)
Download or read book Biomass, Biofuels, Biochemicals written by Sunita Varjani and published by Elsevier. This book was released on 2021-12-04 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biomass, Biofuels, Biochemicals: Circular Bioeconomy: Technologies for Biofuels and Biochemicals provides comprehensive information on strategies and approaches that facilitate the integration of technologies for the production of bio-based fuels, chemicals and other value-added products from wastes with waste biorefinery concepts and green strategies. The book also covers lifecycle assessment and techno-economic analyses of integrated biorefineries within a circular bioeconomy framework. As there has been continual research on new designs in production and consumerist approaches as we move towards sustainable development by scientists of various disciplines, law makers, environmental activists and industrialists, this book provides the latest details. Resources consumption and environment degradation necessitates a transition of our linear economy towards sustainable social and technical systems. As fossil resources are only projected to fulfill the needs of the population for the next couple of centuries, new tactics and standards must be created to ensure future success. Covers recent developments and perspectives on biofuels and chemicals production Provides the latest on the integration of technologies and processes for biofuels and chemicals production Paves a way forward roadmap to achieve Sustainable Development Goals Covers recent developments in lifecycle assessment and techno economic analysis using a waste biorefinery approach
