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Isolation And Comparison Of Glycoprotein Fractions From Bovine Lacteal Proteose Peptone And Fat Globule Membrane
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Book Synopsis Isolation and Comparison of Glycoprotein Fractions from Bovine Lacteal Proteose-peptone and Fat Globule Membrane by : Jeffrey John Kester
Download or read book Isolation and Comparison of Glycoprotein Fractions from Bovine Lacteal Proteose-peptone and Fat Globule Membrane written by Jeffrey John Kester and published by . This book was released on 1980 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Isolation and Physical-chemical Characterization of a Glycoprotein from the Proteose-peptone Fraction of Cow's Milk by : Wesu C. Ng
Download or read book The Isolation and Physical-chemical Characterization of a Glycoprotein from the Proteose-peptone Fraction of Cow's Milk written by Wesu C. Ng and published by . This book was released on 1967 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Masters Abstracts written by and published by . This book was released on 1981 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bioactive Components in Milk and Dairy Products by : Young W. Park
Download or read book Bioactive Components in Milk and Dairy Products written by Young W. Park and published by John Wiley & Sons. This book was released on 2009-09-15 with total page 439 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1970 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Milk Fat Globule written by H. Mulder and published by . This book was released on 1974 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dairy Ingredients for Food Processing by : Ramesh C. Chandan
Download or read book Dairy Ingredients for Food Processing written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2011-03-15 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
Book Synopsis Handbook of Food Chemistry by : Peter Chi Keung Cheung
Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Book Synopsis Milk Proteins - From Structure to Biological Properties and Health Aspects by :
Download or read book Milk Proteins - From Structure to Biological Properties and Health Aspects written by and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advanced Dairy Chemistry by : Paul L. H. McSweeney
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer. This book was released on 2019-03-30 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
Book Synopsis Whey Processing, Functionality and Health Benefits by : Charles Onwulata
Download or read book Whey Processing, Functionality and Health Benefits written by Charles Onwulata and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far. Topics covered in this volume include: Whey utilization history and progress in process technology Fractionation and separation with health implications Whey emulsions and stability in acidic environments Current applications in films, coatings, and gels Texturized whey in snacks, meat analogs and candies Nanoparticles in hydrogels for delivery of bioactive components Whey protein role in human health Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1970 with total page 1072 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Milk Processing and Quality Management by : Adnan Y. Tamime
Download or read book Milk Processing and Quality Management written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2009-01-30 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.
Book Synopsis Principles and Applications of Fermentation Technology by : Arindam Kuila
Download or read book Principles and Applications of Fermentation Technology written by Arindam Kuila and published by John Wiley & Sons. This book was released on 2018-07-30 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book covers all aspects of fermentation technology such as principles, reaction kinetics, scaling up of processes, and applications. The 20 chapters written by subject matter experts are divided into two parts: Principles and Applications. In the first part subjects covered include: Modelling and kinetics of fermentation technology Sterilization techniques used in fermentation processes Design and types of bioreactors used in fermentation technology Recent advances and future prospect of fermentation technology The second part subjects covered include: Lactic acid and ethanol production using fermentation technology Various industrial value-added product biosynthesis using fermentation technology Microbial cyp450 production and its industrial application Polyunsaturated fatty acid production through solid state fermentation Application of oleaginous yeast for lignocellulosic biomass based single cell oil production Utilization of micro-algal biomass for bioethanol production Poly-lactide production from lactic acid through fermentation technology Bacterial cellulose and its potential impact on industrial applications
Book Synopsis Aulton's Pharmaceutics by : Michael E. Aulton
Download or read book Aulton's Pharmaceutics written by Michael E. Aulton and published by Elsevier Health Sciences. This book was released on 2013 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Pharmaceutics is the art of pharmaceutical preparations. It encompasses design of drugs, their manufacture and the elimination of micro-organisms from the products. This book encompasses all of these areas."--Provided by publisher.
Book Synopsis The Plasma Proteins by : Frank W Putnam
Download or read book The Plasma Proteins written by Frank W Putnam and published by Elsevier. This book was released on 2012-12-02 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Plasma Proteins: Structure, Function, and Genetic Control, Second Edition, Volume I is a systematic account of the structure, function, and genetic control of plasma proteins. Clinical relevance is introduced in terms of principles, with emphasis on human proteins. Animal proteins are also used as examples in some cases. Comprised of nine chapters, this volume begins with a historical background on plasma proteins, along with their nomenclature, characterization, and genetic markers. The primary structure and three-dimensional conformation of plasma proteins are also considered. The discussion then turns to the chemical, physical, and biological properties of various plasma proteins such as serum albumin, lipoproteins, and immunoglobulins. Subsequent chapters deal with protease inhibitors in plasma; purification, physical properties, chemical composition, and molecular structure of transferrin; biosynthesis and metabolism of serum lipoproteins; and physical, chemical, and functional properties of the proteins of the complement system. The final chapter is devoted to ?2-microglobulin, with particular reference to its purification and physical properties; chemical composition and structure; physiological function, biosynthesis, and catabolism; and presence and function in cell membranes. This monograph will be of interest to molecular biologists and biochemists.
Book Synopsis Concise Pocket Medical Dictionary by : U. N. Panda
Download or read book Concise Pocket Medical Dictionary written by U. N. Panda and published by Anshan Pub. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This concise and comprehensive dictionary, in four colour, gives information and definitions on medical terminology as required by students, nurses, pharmacists, laboratory and technical staff, health professionals, practitioners, paramedical and allied health workers. As well as the commonly used terms and vocabulary found in heavier volumes, this pocket dictionary also contains copious figures to illustrate key words. Every meaning is given with a simple, comprehensive definition. Particular attention is paid to the latest pharmaceuticals in the market, allowing a quick reading reference to the products of the 21st century. In 4 colour throughout for easy use, and containing a collection of useful appendices, the "Anshan Concise Pocket Medical Dictionary" truly is a handy, portable, reference book, which will serve students, academics, all types of medical and allied health professionals, and also anyone who wants to possess a reliable medical dictionary in their own home library.
