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Ultrafiltration Processing Of Dry Bean Phaseolus Vulgaris L Protein Fractions Formulated Into A Beverage Suitable For Small Children
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Book Synopsis Ultrafiltration Processing of Dry Bean (Phaseolus Vulgaris L.) Protein Fractions Formulated Into a Beverage Suitable for Small Children by : Albert David Bolles
Download or read book Ultrafiltration Processing of Dry Bean (Phaseolus Vulgaris L.) Protein Fractions Formulated Into a Beverage Suitable for Small Children written by Albert David Bolles and published by . This book was released on 1997 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Compositional, Functional and Nutritional Characterization of Ultrafiltration Processed Cowpea (Vigna Unguiculata) and Navy Bean (Phaseolus Vulgaris) Protein Fractions by : Jose Candace Jackson
Download or read book Compositional, Functional and Nutritional Characterization of Ultrafiltration Processed Cowpea (Vigna Unguiculata) and Navy Bean (Phaseolus Vulgaris) Protein Fractions written by Jose Candace Jackson and published by . This book was released on 1999 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dissertation Abstracts International by :
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1998 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis American Doctoral Dissertations by :
Download or read book American Doctoral Dissertations written by and published by . This book was released on 1997 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9251097305 Total Pages :190 pages Book Rating :4.2/5 (51 download)
Book Synopsis The global economy of pulses by : Food and Agriculture Organization of the United Nations
Download or read book The global economy of pulses written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2019-10-18 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: The production, trade and consumption of pulses have seen substantial growth over the last fifteen years. This report examines the trends and patterns of this growth, and the factors that explain these for different kinds of pulses. The report presents an analysis of trends of consumption of pulses in different regions of the world and discusses the role that pulses can play in human nutrition. The report presents an analysis of the dynamics of growth of major pulses in different pulse-producing countries of the world. It describes the increasingly important role of trade in the global economy of pulses and presents an analysis of changing patterns of trade. The report argues that there is a pressing need to close the large gap between potential and actual yields, particularly on smallholder farms in South Asia and sub-Saharan Africa, by increased adoption of improved varieties and modern agronomic practices in all developing countries. This in turn requires a major thrust in agricultural research and extension, improving credit availability, and public investment directed at pulse production. The report discusses future prospects and policy imperatives for sustaining the growth of pulse production.
Book Synopsis Proteins in Food Processing by : Rickey Y. Yada
Download or read book Proteins in Food Processing written by Rickey Y. Yada and published by Woodhead Publishing. This book was released on 2017-11-13 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins Reviews the wide range of protein sources available Examines ways of modifying protein sources Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
Book Synopsis Food Wastes and By-products by : Rocio Campos-Vega
Download or read book Food Wastes and By-products written by Rocio Campos-Vega and published by John Wiley & Sons. This book was released on 2020-02-03 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.
Book Synopsis Functional Foods and Cardiovascular Disease by : Mohammed H. Moghadasian
Download or read book Functional Foods and Cardiovascular Disease written by Mohammed H. Moghadasian and published by CRC Press. This book was released on 2012-02-10 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cardiovascular disease remains the number one killer in North America and around the world. The staggering medical costs involved in treating patients suffering from this disease demand an alternative approach to prevent or minimize its development. In Functional Foods and Cardiovascular Disease, international researchers reveal essential up-to-date information on the role that functional foods and nutraceuticals play in preventing the development of heart disease. Highlighting the physiological benefits of a host of functional foods, the book examines: The pathogenesis of coronary artery disease Genetic methods for enhancing bioactives in foods and new techniques for extracting bioactive components for developing functional foods Clinical and experimental evidence of the cardiovascular benefits of fish oils and plant oils, particularly flaxseed oil The importance of folic acid in homocysteine metabolism and its impact on cardiovascular disease Clinical and experimental evidence for the cardiovascular benefits of plant sterols The beneficial effects of wine, garlic products, eggs, fiber, cocoa and chocolate, and coffee and tea on cardiovascular health While there have been great improvements in treating coronary heart disease through surgery and medications, prevention through diet and exercise should remain an essential priority in maintaining the health of the aging population. Nutritionists, food scientists, and those working in the health industry will find that this book enhances their understanding of the potential role of functional foods in combating cardiovascular disease before more aggressive treatment is needed.
Book Synopsis Legumes as Food Ingredient by : Alfonso Clemente
Download or read book Legumes as Food Ingredient written by Alfonso Clemente and published by . This book was released on 2021 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health.
Book Synopsis Agricultural Biomass Based Potential Materials by : Khalid Rehman Hakeem
Download or read book Agricultural Biomass Based Potential Materials written by Khalid Rehman Hakeem and published by Springer. This book was released on 2015-04-01 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: Agricultural biomass is abundant worldwide and it can be considered as alternative source of renewable and sustainable materials which can be used as potential materials for different applications. Despite this enormous production of agricultural biomass, only a small fraction of the total biomass is utilized for different applications. Industry must be prepared to take advantage of the situation and utilize the available biomass in the best possible manner. Agricultural biomass such as natural fibres has been successfully investigated as a great potential to be used as a renewable and sustainable materials for the production of composite materials. Natural fibres offer excellent specific properties and have potential as outstanding reinforcing fillers in the matrix and can be used as an alternative material for biocomposites, hybrid composites, pulp, and paper industries. Natural fibre based polymer composites made of jute, oil palm, flex, hemp, kenaf have a low market cost, attractive with respect to global sustainability and find increasing commercial use in different applications. Agricultural biomass based composites find applications in a number of fields viz., automotive industry and construction industry. Future research on agricultural biomass-natural fibre based composites should not only be limited to its automotive applications but can be explored for its application in aircraft components, construction industry, rural housing and biomedical applications. In this book we will cover the chemical, physical, thermal, electrical, and biodegradability properties of agricultural biomass based composite materials and its different potential applications. The main goal of this volume is to familiarize researchers, scientists and engineers with the unique research opportunities and potentials of agricultural biomass based materials. Up-to-date information on alternative biomass utilization Academic and industry leaders discuss unique properties of biomass based composite materials Direct application of agricultural biomass materials as sustainable and renewable alternatives
Author :Thomas H. Applewhite Publisher :The American Oil Chemists Society ISBN 13 :9780935315257 Total Pages :594 pages Book Rating :4.3/5 (152 download)
Book Synopsis Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs by : Thomas H. Applewhite
Download or read book Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs written by Thomas H. Applewhite and published by The American Oil Chemists Society. This book was released on 1989 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Polysaccharides and Their Applications by : Alistair M. Stephen
Download or read book Food Polysaccharides and Their Applications written by Alistair M. Stephen and published by CRC Press. This book was released on 2016-04-19 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
Book Synopsis Physics in Food Manufacturing by : Megan Povey
Download or read book Physics in Food Manufacturing written by Megan Povey and published by . This book was released on 2020-06-12 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and engineers working in academic research, government labs and industry, and it is also a valuable resource for R&D staff and product engineers working for suppliers of specialist instrumentation and equipment to the food processing industry. The book is augmented by complementary presentations from the Fourth IOP Physics in Food Manufacturing Conference 2020, held in Leeds, UK. Key Features The first authoritative account of the diverse role that physics and physicists play in the food processing industry. A go-to reference source for anyone wishing to become involved in food processing - science, technology, engineering. Expert accounts by leading academics and industrial scientists.
Book Synopsis Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition by : Muhammad Siddiq
Download or read book Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2020-09-15 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive guide that covers the banana’s full value chain – from production to consumption The banana is the world’s fourth major fruit crop. Offering a unique and in-depth overview of the fruit’s entire value chain, this important new handbook charts its progression from production through to harvest, postharvest, processing, and consumption. The most up-to-date data and best practices are drawn together to present guidelines on innovative storage, processing, and packaging technologies, while fresh approaches to quality management and the value-added utilization of banana byproducts are also explained. Additionally, the book examines the banana’s physiology, nutritional significance, and potential diseases and pests. The book also Edited by noted experts in the field of food science, this essential text: Provides a new examination of the world’s fourth major fruit crop Covers the fruit’s entire value chain Offers dedicated chapters on bioactive and phytochemical compounds found in bananas and the potential of processing byproducts Gives insight into bananas’ antioxidant content and other nutritional properties Identifies and explains present and possible effects of bioactive and phytochemical compounds Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition offers the most far-reaching overview of the banana currently available. It will be of great benefit to food industry professionals specializing in fruit processing, packaging, and manufacturing banana-based products. The book is also an excellent resource for those studying or researching food technology, food science, food engineering, food packaging, applied nutrition, biotechnology, and more.
Book Synopsis Food Science and Food Biotechnology by : Gustavo F. Gutierrez-Lopez
Download or read book Food Science and Food Biotechnology written by Gustavo F. Gutierrez-Lopez and published by CRC Press. This book was released on 2003-02-26 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology. The detail
Book Synopsis Food Processing by : Stephanie Clark
Download or read book Food Processing written by Stephanie Clark and published by John Wiley & Sons. This book was released on 2014-04-03 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
Book Synopsis Inulin-Type Fructans by : Marcel Roberfroid
Download or read book Inulin-Type Fructans written by Marcel Roberfroid and published by CRC Press. This book was released on 2004-10-28 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients. In addition to their role as prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines, these inulin-type fructans act as dietary fiber in the digestive system and have applications as
