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Author : Marvin Felder
Publisher :
ISBN 13 :
Total Pages : 51 pages
Book Rating : 4.:/5 (546 download)
Download or read book Solubility Properties of Peanut (Arachis Hypogaea L.) Seed Protein written by Marvin Felder and published by . This book was released on 1977 with total page 51 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Apekshita Singh
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (139 download)
Download or read book Functional Uses of Peanut (Arachis Hypogaea L.) Seed Storage Proteins written by Apekshita Singh and published by . This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Peanut (Arachis hypogaea L.) is an important grain legume crop of tropics and subtropics. It is increasingly being accepted as a functional food and protein extender in developing countries. The seed contains 36% to 54% oil, 16% to 36% protein, and 10% to 20% carbohydrates with high amounts of P, Mg, Ca, riboflavin, niacin, folic acid, vitamin E, resveratrol and amino acids. Seed contains 32 different proteins comprised of albumins and globulins. The two-globulin fractions, arachin and non-arachin, comprise approximately 87% of the peanut seed proteins. Peanut worldwide is mainly used for oil production, consumption as raw, roasted, baked products, peanut butter, peanut flour, extender in meat product formulations, confectionary and soups. Peanut proteins have many properties such as good solubility, foaming, water/oil binding, emulsification that make them useful in various food products. Very limited studies have been carried out in peanut functional properties, which has been reviewed in the present article. Adequate modifications can be done in protein functionality that are influenced by pH, temperature, pressure etc. However, some individuals develop severe IgE-mediated allergies to peanut seed proteins. Thus, methods to improve nutrition and reduce allergenicity have also been discussed. Within the last decade, manipulations have been done to alter peanut chemistry and improve nutritional quality of peanuts and peanut products. Hence, improved comprehensive understanding of functional properties and nutritional chemistry of peanut proteins can generate better source of food grain to meet nutritional requirement of growing population. In the present review, composition of peanut seed proteins, functional properties, nutritional components and nutraceutical value have been discussed with respect to beneficial aspects to health, reducing hunger and usage in food end products.
Author :
Publisher :
ISBN 13 :
Total Pages : 156 pages
Book Rating : 4.:/5 (319 download)
Download or read book Technical Report written by and published by . This book was released on 1977 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Qiang Wang
Publisher : Springer
ISBN 13 : 9811061750
Total Pages : 559 pages
Book Rating : 4.8/5 (11 download)
Download or read book Peanut Processing Characteristics and Quality Evaluation written by Qiang Wang and published by Springer. This book was released on 2017-11-14 with total page 559 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances in peanut processing quality. The book goes on to examine the relationship between raw materials and the qualities of peanut protein, peanut oil and other main peanut processing products. As such, it provides a valuable reference guide for research into the raw materials, change mechanisms and control technologies used in peanut processing, laying the groundwork for the development of new disciplines in “grain and oil processing quality”. It will be useful for graduate students, researchers, and management groups from multidisciplinary audiences, covering both food science & technology and public health.
Author : Richard Owusu-Apenten
Publisher : CRC Press
ISBN 13 : 9780203910580
Total Pages : 488 pages
Book Rating : 4.9/5 (15 download)
Download or read book Food Protein Analysis written by Richard Owusu-Apenten and published by CRC Press. This book was released on 2002-05-24 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
Author : Jose Carlos Jimenez-Lopez
Publisher : BoD – Books on Demand
ISBN 13 : 1839685905
Total Pages : 202 pages
Book Rating : 4.8/5 (396 download)
Download or read book Grain and Seed Proteins Functionality written by Jose Carlos Jimenez-Lopez and published by BoD – Books on Demand. This book was released on 2021-06-30 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Climate resilience and growing population are the two main global challenges that encourage the development of an affordable and sustainable source of vegetable protein to ensure future food security. Advanced scientific programs and agro-food developments should be proprietarily on-demand to face different stresses in order to maintain yield and quality of seed production. In this regard, legume crops are key sustainable alternatives for healthier diets while contributing to appropriate natural resource management. Taken together, the 11 chapters in this book represent a generous addition to the progress in our understanding of climate-resilient legumes, hoping to contribute to the improvement of global food security in the future.
Author : Peter R. Shewry
Publisher : Springer Science & Business Media
ISBN 13 : 9401144311
Total Pages : 892 pages
Book Rating : 4.4/5 (11 download)
Download or read book Seed Proteins written by Peter R. Shewry and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 892 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus of research over the past 100 years. The properties and behaviour of seed proteins pervade modem life in numerous ways. For example, legume and cereal proteins are used'in the production of a wide range of meat-free foods; the process of bread-making is dep~ndent on the physical chemical properties of wheat seed proteins; and in developed, as well as developing, countries, nutritional deficiencies among vegetarian diets are avoided through balancing legume and cereal seeds as sources of dietary proteins. Understanding seed proteins, in order to improve their composition and properties and to increase their concentrations, will thus continue to be an important research objective for the future. The present volume represents the culmination of a long-discussed plan of the editors, to bring together the best international authorities in order to compile a definitive monograph on biological, biochemical, molecular and genetic aspects of seed proteins.
Author : W. Gottschalk
Publisher : Springer Science & Business Media
ISBN 13 : 9400968019
Total Pages : 531 pages
Book Rating : 4.4/5 (9 download)
Download or read book Seed Proteins written by W. Gottschalk and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: Investigations on seed proteins have been intensively carried out during the past two decades. This is valid with regard to both their chemical composition as well as their nutritive value. The development of new biochemical and physical methods has resulted in obtaining deep insights into the structures of seed proteins and their mutual interactions. Intensive exchange of information between the scientists participating in national and international research programmes has given strong impulses for intensifying the research in this field. For the quantitative and quali tative investigations of seed proteins, not only some model plants were used; on the contrary, they were carried out on a large number of different crops important for different regions of the earth. In this way, a level of knowledge has been reached which could not be expected in this diversity within such a short period. This holds not only true for biochemical but also for physiological characters of the species of the limiting amino acids studied. With regard to nutritional aspects, the problem was of special interest, but also seed proteins acting as antinutritional factors were analysed in detail. Based on the knowledge of seed protein structures, it was possible to perform investigations on the genetic basis of their synthesis. This was done under two different aspects: The basic knowledge on the genes involved should be widened; moreover, it should be tried to improve the seed proteins quantitatively and qualitatively under the influence of mutant genes.
Author : Charles Christopher Baskin
Publisher :
ISBN 13 :
Total Pages : 108 pages
Book Rating : 4.:/5 (226 download)
Download or read book Relation of Certain Physiological Properties of Peanut (Arachis Hypogaea L.) Seed to Field Performance and Storability written by Charles Christopher Baskin and published by . This book was released on 1970 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : American Peanut Research and Education Association
Publisher :
ISBN 13 :
Total Pages : 172 pages
Book Rating : 4.:/5 (36 download)
Download or read book Proceedings of American Peanut Research and Education Association written by American Peanut Research and Education Association and published by . This book was released on 1977 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mendel Friedman
Publisher : Springer Science & Business Media
ISBN 13 : 1475791135
Total Pages : 744 pages
Book Rating : 4.4/5 (757 download)
Download or read book Protein Crosslinking written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: The word crosslinking implies durable combination of usually large, distinct elements at specific places to create a new entity that has different properties as a result of the union. In the case of proteins, such crosslinking often results in important changes in chemical, physical, functional, nutritional, and biome dical properties, besides physical properties simply related to molecular size and shape. (Nucleic acids, carbohydrates~ glyco proteins, and other biopolymers are correspondingly affected.) Since proteins are ubiquitous, the consequences of their crosslin king are widespread and often profound. Scientists from many dis ciplines including organic chemistry, biochemistry, protein chemis try, food science, nutrition, radiation biology, pharmacology, physiology, medicine, and dentistry are, therefore, very much inte rested in protein crosslinking reactions and their implications. Because protein crosslinking encompasses so many disciplines, in organizing the Symposium on Nutritional and Biochemical Consequences of Protein Crosslinking sponsored by the Protein Subdivision of the Division of Agricultural and Food Chemistry of the American Chemical Society, I sought participants with the broadest possible range of interests, yet with a common concern for theoretical and practical aspects of protein crosslinking. An important function of a symposium is to catalyze progress by bringing together ideas and experiences needed for interaction among different, yet related disciplines. To my pleasant surprize, nearly everone invited came to San Francisco to participate.
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 :
Publisher :
ISBN 13 :
Total Pages : 2728 pages
Book Rating : 4.0/5 ( download)
Download or read book Biological & Agricultural Index written by and published by . This book was released on 1993 with total page 2728 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 : Harold E. Pattee
Publisher : Springer
ISBN 13 : 1461325498
Total Pages : 418 pages
Book Rating : 4.4/5 (613 download)
Download or read book Evaluation of Quality of Fruits and Vegetables written by Harold E. Pattee and published by Springer. This book was released on 2014-11-14 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce·ss is broadly termed sensory evaluation. Advances in sensory evaluation research have been slow in the past because of the human factor-the necessity to use highly trained sensory panels to conduct this research. High technology in strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval uation research. It is widely recognized that the sensory aspects of fruits and vegeta bles are affected by many factors, among them environment, variety, cultural practices, and handling practices. However, if one attempts to find a general reference or compilation of findings regarding this sub ject area there seems to be few, if any, available. A survey of the literature does suggest that in the past few years research into specific factors which influence the sensory aspects of fruits and vegetables has increased significantly. This increased interest in sensory research and the renewed national awareness of the value of research into pre and postharvest quality of fruits and vegetables prompted the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society to sponsor a symposium entitled "Sensory Evalua tion of Fruits and Vegetables: Effect of Environment, Cultural Prac tices and Variety" during the 1982 meeting in Kansas City, Missouri.
Author : Annamalai Manickavasagan
Publisher : Springer Nature
ISBN 13 : 303091206X
Total Pages : 522 pages
Book Rating : 4.0/5 (39 download)
Download or read book Plant Protein Foods written by Annamalai Manickavasagan and published by Springer Nature. This book was released on 2022-03-28 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author :
Publisher :
ISBN 13 :
Total Pages : 998 pages
Book Rating : 4.3/5 (243 download)
Download or read book Cumulated Index Medicus written by and published by . This book was released on 1982 with total page 998 pages. Available in PDF, EPUB and Kindle. Book excerpt:
