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Food Proteins And Peptides Emerging Biofunctions Food And Biomaterial Applications
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Book Synopsis Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications by : Chibuike C. Udenigwe
Download or read book Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications written by Chibuike C. Udenigwe and published by Royal Society of Chemistry. This book was released on 2021-06-09 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.
Book Synopsis Food Proteins and Peptides by : Navam S. Hettiarachchy
Download or read book Food Proteins and Peptides written by Navam S. Hettiarachchy and published by CRC Press. This book was released on 2012-03-19 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Specialized topics include: Factors affecting heat-induced casein–whey protein interactions in bovine milk systems The effects of protein–saccharide interactions on the properties of food components Ameliorative action of peptides on cholesterol and lipid metabolism Proteins and peptides with elements of sweetness, kokumi, umami, and bitterness A new approach for the large-scale fractionation of peptides based on their amphoteric nature The book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.
Book Synopsis Emerging Sources and Applications of Alternative Proteins by :
Download or read book Emerging Sources and Applications of Alternative Proteins written by and published by Academic Press. This book was released on 2022-08-05 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications. Focuses only on emerging sources of food proteins that are key to sustain the global protein nutrition Written by invited experts with years of hands-on experience on the field Provides the latest advancements of research and application of emerging sources of food proteins Aims to inspire new protein products development using emerging sources of food proteins
Book Synopsis Flavour and Consumer Perception of Food Proteins by : Changqi Liu
Download or read book Flavour and Consumer Perception of Food Proteins written by Changqi Liu and published by Royal Society of Chemistry. This book was released on 2023-11-29 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bioactive Food Proteins and Peptides by : Navam S. Hettiarachchy
Download or read book Bioactive Food Proteins and Peptides written by Navam S. Hettiarachchy and published by CRC Press. This book was released on 2011-12-02 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, or suppress activities of pathogenic molecules. Proteins and peptides play significant roles in such activities and are gaining importance as nutraceuticals that benefit numerous aspects of health and nutrition. Bioactive Food Proteins and Peptides: Applications in Human Health provides a human health perspective on food-derived proteins and peptides. It describes the potential for large-scale production with advances in technology and proposes challenges and opportunities for the future of health, nutrition, medicine, and the biosciences. The book begins by addressing properties related to chemistry and bioactivity. It examines proteins and peptides as allergens, antihypertensive agents, antimicrobials, antioxidants, and anticancer agents. It also discusses findings on the bioavailability and toxicity of food-derived peptides and intestinal functions. Next, the contributors present information on therapeutic peptides. They discuss recent developments in proteomics, bioavailability, and opportunities for designing future peptide-based foods. Providing a comprehensive review of bioactive proteins and peptides obtained from food sources, the book brings together the most up-to-date and essential information from eminent researchers from all over the world. Academics, food scientists and technologists, nutritionists, biochemists, persons in industry, and government researchers and regulators will find this book to be an essential resource for new data and developments.
Book Synopsis Advances in Food and Nutrition Research by : Fidel Toldra
Download or read book Advances in Food and Nutrition Research written by Fidel Toldra and published by Academic Press. This book was released on 2022-09-03 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research, Volume 102 provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, along with up-to-date information on food science. Chapters in this new release include Stability of polyphenols in food processing, Contribution of polysaccharides from crustacean on fermented food products, Food application of pigments from extremophile microorganisms, Recent advances in the development of healthier meat products, Food proteins in blood glucose control, Milk biomarker metabolomics and its application in milk origin, safety and quality control, Food Authenticity through protein and metabolic markers, and more. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth and critical discussions of available information, thus presenting the reader with a unique opportunity to learn Encompasses a broad view of the topics at hand
Book Synopsis Bio- and Nano-sensing Technologies for Food Processing and Packaging by : Ashutosh Kumar Shukla
Download or read book Bio- and Nano-sensing Technologies for Food Processing and Packaging written by Ashutosh Kumar Shukla and published by Royal Society of Chemistry. This book was released on 2022-10-19 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited volume presents a collection of ten chapters discussing the current trends of bio- and nano-sensing technologies for processing and packaging of food items.
Book Synopsis Advanced Spectroscopic Techniques for Food Quality by : Ashutosh Kumar Shukla
Download or read book Advanced Spectroscopic Techniques for Food Quality written by Ashutosh Kumar Shukla and published by Royal Society of Chemistry. This book was released on 2022-05-20 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.
Book Synopsis Food Digestion and Absorption: Its Role in Food Product Development by : S. Priyanka
Download or read book Food Digestion and Absorption: Its Role in Food Product Development written by S. Priyanka and published by Royal Society of Chemistry. This book was released on 2023-11-29 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists.
Book Synopsis Dietary Supplements with Antioxidant Activity by : Cesarettin Alasalvar
Download or read book Dietary Supplements with Antioxidant Activity written by Cesarettin Alasalvar and published by Royal Society of Chemistry. This book was released on 2023-06-09 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary antioxidant supplements, these diseases can be prevented by up to 40% according to the British Nutrition Foundation. This book provides a comprehensive overview of the literature on the health benefits of natural dietary antioxidant supplements. It presents state-of-the-art research and information as well as the global regulations, labelling, and health claims of natural dietary antioxidant supplements. Written by expert authors, the wealth of research is arranged by disease type rather than by supplement type making it much more useful to the reader. Filling a gap in the literature, the book is aimed at researchers and professionals working in food chemistry, nutrition, and health benefits.
Author :Valdir Florencio da Veiga, Jr Publisher :Royal Society of Chemistry ISBN 13 :1839160659 Total Pages :185 pages Book Rating :4.8/5 (391 download)
Book Synopsis Chemistry and Nutritional Effects of Capsicum by : Valdir Florencio da Veiga, Jr
Download or read book Chemistry and Nutritional Effects of Capsicum written by Valdir Florencio da Veiga, Jr and published by Royal Society of Chemistry. This book was released on 2022-11-28 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind. Their usage is diverse and varies from food additives to defensive devices and medicines. Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile. Several of their specialized metabolites, such as capsaicinoids and carotenoids, are in fact responsible for peppers characterization as a functional food as they provide pungency, deterrent properties and outstanding biological activities such as antioxidant, anti-inflammatory, antimutagenic and chemopreventive. This book shows the big picture behind peppers featuring as functional foods using a biochemistry background to elucidate how the chemical composition of this genus can affect its unique bioactivity and sensorial characteristics. In addition, the state-of-art regarding Capsicum exploitation is also emphasized. Intended for all types of audiences, it is a resource for those curious about peppers pungency, for graduate students aiming to improve their skills and professional who need to update their knowledge regarding peppers chemistry and pharmacology.
Book Synopsis Edible Fungi: Chemical Composition, Nutrition and Health Effects by : Dejan Stojković
Download or read book Edible Fungi: Chemical Composition, Nutrition and Health Effects written by Dejan Stojković and published by Royal Society of Chemistry. This book was released on 2022-11-23 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is primarily intended for food scientists and technologists offering insights into current research and developments in the chemical composition and nutraceutical and pharmaceutical properties of edible fungi.
Book Synopsis Handbook of Cheese Chemistry by : Michael H. Tunick
Download or read book Handbook of Cheese Chemistry written by Michael H. Tunick and published by Royal Society of Chemistry. This book was released on 2023-07-28 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.
Book Synopsis Berries and Berry Bioactive Compounds in Promoting Health by : Dorothy Klimis-Zacas
Download or read book Berries and Berry Bioactive Compounds in Promoting Health written by Dorothy Klimis-Zacas and published by Royal Society of Chemistry. This book was released on 2022-06-01 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: The area of research on the health benefits of berries, their bioactive compounds and their related metabolites has exploded in the last 20 years resulting in new knowledge in the understanding of their metabolism, molecular mode of action as well as their clinical significance in promoting health and preventing chronic disease. Berries and Berry Bioactive Compounds in Promoting Health, reviews state-of-the-art research findings on this exponentially growing area. This comprehensive book brings together international experts in their corresponding fields with cutting-edge reviews. Exploring the effects and mechanisms of action of berry bioactive compounds and their metabolites on different body systems and chronic diseases, including their role on gut microbiota and eventual effect on health is the focus of this book. Unique topics covered, include the chemistry and analytical methods of detection of berry bioactive compounds, bioavailability, metabolism and factors that affect them including individual variability, their interaction with the gut microbiome, and their role and mechanism(s) of action on chronic diseases such as cardiovascular disease, diabetes mellitus, metabolic syndrome and obesity-induced inflammation, and cancer as well as neuroprotection and wound healing. It will be of benefit to scientists conducting research in the area of berries and their bioactive compounds on health and disease and for health care professionals, nutritionists, dietitians and clinical researchers, nutraceutical and natural food product developers (industry) and food regulators.
Book Synopsis Metabolism of Nutrients by Gut Microbiota by : Joseph F Pierre
Download or read book Metabolism of Nutrients by Gut Microbiota written by Joseph F Pierre and published by Royal Society of Chemistry. This book was released on 2022-07-01 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bringing together expert researchers in the fields of microbiome, metabolism, and nutrition research, this book compiles the current state of knowledge from authorities specifically on how diet regulates microbial function with metabolic implications for the human host. Chapters cover the broad concepts of microbial-host interactions under the dietary influences of specific macronutrients, micronutrients, small molecule generation and bile acid circulation, with inclusion of later clinical chapters encompassing topics like bariatric surgery and our current understanding of probiotics, prebiotics, and synbiotics. Covering a timely topic from a functional standpoint, the book fills a gap in the existing literature. While increased attention is placed on descriptive work, it will importantly highlight emerging functional and mechanistic research findings that illustrate the inner workings of the dietary-microbial-host orchestration of metabolic regulation. Providing an exciting summary of the importance of current microbial function, it will also summarize the next major directions in the field of microbiome research.
Book Synopsis Development of Trans-free Lipid Systems and their Use in Food Products by : Jorge F. Toro-Vazquez
Download or read book Development of Trans-free Lipid Systems and their Use in Food Products written by Jorge F. Toro-Vazquez and published by Royal Society of Chemistry. This book was released on 2022-02-14 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats.
Book Synopsis Oral Processing and Consumer Perception by : Bettina Wolf
Download or read book Oral Processing and Consumer Perception written by Bettina Wolf and published by Royal Society of Chemistry. This book was released on 2022-02-02 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.
