New and Developing Sources of Food Proteins

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Author :
Publisher : Springer Science & Business Media
ISBN 13 : 1461526523
Total Pages : 377 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis New and Developing Sources of Food Proteins by : B.J.F. Hudson

Download or read book New and Developing Sources of Food Proteins written by B.J.F. Hudson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. Each volume contained inter alia one or more chapters that were concerned with new or developing sources of food proteins. Most of these have now been collected together in an up dated and re-evaluated form for the present volume. 'New' sources of food proteins includes those sources that are unconventional, that are still of very limited significance in market terms, or that are at present of very localized use. Several of these were included in 'Developments in Food Proteins'. One of them, algae, appeared both in Volume 1 and in an up-dated form in Volume 7. It is therefore not included here. Others, such as yeasts and bacteria, have not yet increased in practical importance as potential food components beyond the long-term promise already evident at that time. However, leaf protein, as described in the present Chapter 10, has moved from the original rather crude concept to a much more sophisticated product in the form of Rubisco. Fungal protein, as Quorn (Chapter 11), has also proved to be potentially of real food value. 'Developing' sources of food protein are those sources that have always been basic items in human diets.

FISH AND KRILL PROTEIN: Processing Technology

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Publisher : Springer
ISBN 13 : 9789401167451
Total Pages : 260 pages
Book Rating : 4.1/5 (674 download)

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Book Synopsis FISH AND KRILL PROTEIN: Processing Technology by : Taneko Suzuki

Download or read book FISH AND KRILL PROTEIN: Processing Technology written by Taneko Suzuki and published by Springer. This book was released on 2012-02-16 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: In her book Dr. Taneko Suzuki shows us how a modern fish processing industry, using complex technology, has evolved from the traditional methods of fish preparation long in use in Japan. With only a small proportion of arable land for growing food the Japanese have always looked to the sea and fortunately have been blessed with a rich and varied aquatic fauna. Over the ages the Japanese have learnt not only how to make maximum nutritional use of their marine resources, but also how to present them as attractive food items. As a result the visual impact and organoleptic properties of the vast array of fishery products make Japanese cuisine one of the most exciting in the world. In addition, the Japanese have developed a strong tradition of quality, whether for the small quantities offish used in the past to add interest to a monotonous rice diet, or for the larger quantities of raw and cooked products required by today's affluent society. The growth of the Japanese fishing industry paralleled the phenomenal industrial developments of the post-war years. It continued until Japanese fleets were in action all over the world, trying to satisfy the demands of a booming economy for high quality fishery products. All the time technology was being developed to make use of unusual species as raw material for traditional products.

Chemical and Functional Properties of Food Proteins

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Author :
Publisher : CRC Press
ISBN 13 : 1482279045
Total Pages : 505 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Chemical and Functional Properties of Food Proteins by : Zdzislaw E. Sikorski

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

Handbook of Food Proteins

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Publisher : Elsevier
ISBN 13 : 0857093630
Total Pages : 457 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Handbook of Food Proteins by : Glyn O. Phillips

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

NOAA Technical Report NMFS SSRF.

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Author :
Publisher :
ISBN 13 :
Total Pages : 20 pages
Book Rating : 4.3/5 (243 download)

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Book Synopsis NOAA Technical Report NMFS SSRF. by :

Download or read book NOAA Technical Report NMFS SSRF. written by and published by . This book was released on 1983 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Chemistry Research Developments

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Publisher : Nova Publishers
ISBN 13 : 9781604562620
Total Pages : 320 pages
Book Rating : 4.5/5 (626 download)

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Book Synopsis Food Chemistry Research Developments by : Konstantinos N. Papadopoulos

Download or read book Food Chemistry Research Developments written by Konstantinos N. Papadopoulos and published by Nova Publishers. This book was released on 2008 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This book presents the recent research from around the world in this field.

Marine Products for Healthcare

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Publisher : CRC Press
ISBN 13 : 1420052640
Total Pages : 552 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Marine Products for Healthcare by : Vazhiyil Venugopal

Download or read book Marine Products for Healthcare written by Vazhiyil Venugopal and published by CRC Press. This book was released on 2008-10-20 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considered Mother Nature's medicine cabinet in many areas of the world, marine organisms have been known from time immemorial to possess curative powers. But until recently, their bioactive compounds, nutraceutical properties, and commercial potential remained undiscovered. Bringing together widely scattered literature, Marine Products for Healthca

Food Process Engineering and Quality Assurance

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Publisher : CRC Press
ISBN 13 : 1351869620
Total Pages : 440 pages
Book Rating : 4.3/5 (518 download)

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Book Synopsis Food Process Engineering and Quality Assurance by : C.O. Mohan

Download or read book Food Process Engineering and Quality Assurance written by C.O. Mohan and published by CRC Press. This book was released on 2018-02-28 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Nahrung aus dem Meer / Food from the Sea

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Publisher : Springer Science & Business Media
ISBN 13 : 3642680275
Total Pages : 275 pages
Book Rating : 4.6/5 (426 download)

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Book Synopsis Nahrung aus dem Meer / Food from the Sea by : H. Noelle

Download or read book Nahrung aus dem Meer / Food from the Sea written by H. Noelle and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Veranstalter: Sektion Bremen der Deutschen Gesellschaft für Ernährung e.V.; Ernährungswissenschaftlicher Beirat der Deutschen Fischwirtschaft, Bremerhaven

Seafood Enzymes

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Publisher : CRC Press
ISBN 13 : 1482289911
Total Pages : 708 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Seafood Enzymes by : Norman F. Haard

Download or read book Seafood Enzymes written by Norman F. Haard and published by CRC Press. This book was released on 2000-02-25 with total page 708 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."

Alternative Protein Sources in Aquaculture Diets

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Publisher : CRC Press
ISBN 13 : 1000946304
Total Pages : 597 pages
Book Rating : 4.0/5 (9 download)

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Book Synopsis Alternative Protein Sources in Aquaculture Diets by : Chhorn Lim

Download or read book Alternative Protein Sources in Aquaculture Diets written by Chhorn Lim and published by CRC Press. This book was released on 2023-05-09 with total page 597 pages. Available in PDF, EPUB and Kindle. Book excerpt: A unique resource that describes the ingredients included in an aquaculture diet, species profiles, processing methods, impacts to environment and industry, and more. Aquaculture is and will remain a major food producing sector in the future. To become more efficient and successful in the aquaculture industry, operations need to provide good nutrition. Alternative Protein Sources in Aquaculture Diets is a unique source describing the ingredients included in fish and crustacean diets, their nutrient compositions, species profiles, suitability for species, processing methods, and impacts of alternative ingredients on the environment and to the aquaculture industry. World-renowned nutritionists and feed technologists explore practical ways for the aquaculture industry to expand and remain competitive, and discuss ways to develop less expensive alternative sources or protein. Diet costs take up a huge chunk of operating expenditures, with fish meal being one of the most expensive ingredients in the aquaculture diet. Alternative Protein Sources in Aquaculture Diets provides detailed knowledge on the use of alternative plant and animal protein sources, offering opportunities to either partially or completely replace fish meal. This comprehensive, up-to-date text discusses the most widely used ingredients as well as various previously under-utilized ingredients which could be of significant potential in the future. The book is extensively referenced and includes numerous helpful tables to clearly present data. Topics discussed in Alternative Protein Sources in Aquaculture Diets (for finfish and crustacean species) include: • farmed fish diet requirements • reduction of waste through diet formulation • poultry by-product meal • meat packing by-products • soybean protein foodstuffs • cottonseed meal • lupins • unconventional plant protein supplements.

Chemical and Functional Properties of Food Components

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Author :
Publisher : CRC Press
ISBN 13 : 1420009613
Total Pages : 546 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Chemical and Functional Properties of Food Components by : Zdzislaw E. Sikorski

Download or read book Chemical and Functional Properties of Food Components written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2006-10-25 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche

Marine Fisheries Review

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Publisher :
ISBN 13 :
Total Pages : 352 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Marine Fisheries Review by :

Download or read book Marine Fisheries Review written by and published by . This book was released on 1983 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Using natural resources

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Author :
Publisher :
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4.:/5 ( download)

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Book Synopsis Using natural resources by :

Download or read book Using natural resources written by and published by . This book was released on 1977 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Farm Index

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Publisher :
ISBN 13 :
Total Pages : 506 pages
Book Rating : 4.3/5 (129 download)

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Book Synopsis Farm Index by :

Download or read book Farm Index written by and published by . This book was released on 1974 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt:

RANN 2: Using natural resources

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Publisher :
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis RANN 2: Using natural resources by :

Download or read book RANN 2: Using natural resources written by and published by . This book was released on 1977 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

RANN 2

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Author :
Publisher :
ISBN 13 :
Total Pages : 402 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis RANN 2 by :

Download or read book RANN 2 written by and published by . This book was released on 1977 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: