Novel Proteins For Food Pharmaceuticals And Agriculture

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Novel Proteins for Food, Pharmaceuticals, and Agriculture

Author : Maria Hayes
Publisher : John Wiley & Sons
ISBN 13 : 111938530X
Total Pages : 352 pages
Book Rating : 4.1/5 (193 download)

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Book Synopsis Novel Proteins for Food, Pharmaceuticals, and Agriculture by : Maria Hayes

Download or read book Novel Proteins for Food, Pharmaceuticals, and Agriculture written by Maria Hayes and published by John Wiley & Sons. This book was released on 2018-11-28 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text: Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal Reviews the sustainability of protein sources and restrictions that exist concerning development Offers ideas for creating an innovative and enterprising economy that is built on recent developments Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.

Food Safety of Proteins in Agricultural Biotechnology

Author : Bruce G. Hammond
Publisher : CRC Press
ISBN 13 : 1420005731
Total Pages : 318 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Food Safety of Proteins in Agricultural Biotechnology by : Bruce G. Hammond

Alternative Proteins

Author : Alaa El-Din A. Bekhit
Publisher : CRC Press
ISBN 13 : 1000510743
Total Pages : 408 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Alternative Proteins by : Alaa El-Din A. Bekhit

Download or read book Alternative Proteins written by Alaa El-Din A. Bekhit and published by CRC Press. This book was released on 2022-01-20 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.

Proteins: Sustainable Source, Processing and Applications

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 012817286X
Total Pages : 358 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Proteins: Sustainable Source, Processing and Applications by : Charis M. Galanakis

Download or read book Proteins: Sustainable Source, Processing and Applications written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-05-30 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects

A Framework for Assessing Effects of the Food System

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 030930783X
Total Pages : 340 pages
Book Rating : 4.3/5 (93 download)

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Book Synopsis A Framework for Assessing Effects of the Food System by : National Research Council

Download or read book A Framework for Assessing Effects of the Food System written by National Research Council and published by National Academies Press. This book was released on 2015-06-17 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.

Evaluation of Novel Protein Products

Author : Arnold Eric Bender
Publisher : Pergamon
ISBN 13 :
Total Pages : 408 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Evaluation of Novel Protein Products by : Arnold Eric Bender

Download or read book Evaluation of Novel Protein Products written by Arnold Eric Bender and published by Pergamon. This book was released on 1970 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Safety of Proteins in Agricultural Biotechnology

Author : Bruce G. Hammond
Publisher : CRC Press
ISBN 13 : 9780849339677
Total Pages : 0 pages
Book Rating : 4.3/5 (396 download)

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Book Synopsis Food Safety of Proteins in Agricultural Biotechnology by : Bruce G. Hammond

Download or read book Food Safety of Proteins in Agricultural Biotechnology written by Bruce G. Hammond and published by CRC Press. This book was released on 2007-11-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: With contributions from internationally recognized experts, Food Safety of Proteins in Agricultural Biotechnology comprehensively addresses how toxicology testing of proteins should be accomplished and how protein safety assessments should be carried out. Beginning with a background on protein biology, the book delineates the fundamental differences among proteins and small molecular weight chemicals that impact their safety assessment. It discusses the life cycle of proteins and explains why some protein toxins exert toxic effects and others do not. Drawing attention to the increasingly popular insect-protected Bt crops, contributions provide a detailed history of the safety assessment and environmental impact of these crops and answer many safety questions. The editors include the safety assessment process developed for enzymes, one of the earliest applications of proteins in food processing and production. The book addresses protein pharmaceuticals, focusing on the unique challenges of testing protein therapeutics in humans. It summarizes the food safety issues and controversies surrounding the use of bST to increase milk production in dairy cows. This unique volume also provides nuts and bolts information on conducting safety tests such as how to confirm that an introduced protein does not fit the profile of known allergens, how to carry out dietary exposure assessments for proteins introduced into food crops, and how to use sources of food consumption databases that are available internationally. It provides four case studies on the safety assessment of proteins of different structure and function to be introduced into biotechnology-derived agricultural crops. The final chapter is a review and distillation of the previously presented information on protein safety assessments and provides strategies for the safety assessment of future biotech products under development.

Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

Author : Chibuike C. Udenigwe
Publisher : Royal Society of Chemistry
ISBN 13 : 1788018591
Total Pages : 537 pages
Book Rating : 4.7/5 (88 download)

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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.

Protein Byproducts

Author : Gurpreet Singh Dhillon
Publisher : Academic Press
ISBN 13 : 0128026111
Total Pages : 354 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Protein Byproducts by : Gurpreet Singh Dhillon

Download or read book Protein Byproducts written by Gurpreet Singh Dhillon and published by Academic Press. This book was released on 2016-08-13 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing in detail the different sources of protein-rich byproducts, their extraction, recovery, and characterization. The book provides thorough insights into different protein modification techniques to extend the product portfolio using these waste byproducts. Divided between three main sections, the book covers various feedstock resources, such as animal-derived/plant-derived proteins, marine waste-derived proteins, protein extraction and recovery methods, and related technical issues including modification and conversion technologies for the production of high value bioproducts. It contains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management, serving as a comprehensive reference for students and research scientists in the food and agriculture industries. Covers various feedstock resources, protein extraction, recovery methods, and related technical issues Presents modification and conversion technologies for the production of high value bioproducts Exhibits case studies and examples to illustrate both driving forces and constraints in the utilization of these proteinaceous materials Contains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management Serves as a comprehensive reference for students and research scientists in the food and agriculture industries

Applications of Seaweeds in Food and Nutrition

Author : Daniel Ingo Hefft
Publisher : Elsevier
ISBN 13 : 0323972071
Total Pages : 314 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Applications of Seaweeds in Food and Nutrition by : Daniel Ingo Hefft

Download or read book Applications of Seaweeds in Food and Nutrition written by Daniel Ingo Hefft and published by Elsevier. This book was released on 2023-09-07 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Applications of Seaweeds in Food and Nutrition provides an overview on the cultural, biological and engineering dimensions relating to seaweed as a food. With the need for sustainable and healthy foods growing, this comprehensive resource explores how seaweeds can deliver not only nutritional benefits, but also antiviral and antibacterial properties as a food additive and within food processing and manufacturing. Recent developments show that the use of seaweed extracts as a compound can prevent browning. It use in other areas such as a thickening and gelling agents in foods and cosmetics is also encouraging. There are hundreds of different varieties of seaweed known to mankind, yet very little literature is available on the processing of these "crops." This book provides these valuable and practical insights. Introduces the origin of seaweed consumption and its biology Examines common seaweed varieties of industrial interest and their chemical composition Explores the potential of robotics and AI techniques in seaweed aquaculture

Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals

Author : Management Association, Information Resources
Publisher : IGI Global
ISBN 13 : 1668435470
Total Pages : 1263 pages
Book Rating : 4.6/5 (684 download)

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Book Synopsis Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals by : Management Association, Information Resources

Download or read book Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals written by Management Association, Information Resources and published by IGI Global. This book was released on 2021-08-27 with total page 1263 pages. Available in PDF, EPUB and Kindle. Book excerpt: For hundreds of years, indigenous populations have developed drugs based on medicinal plants. Many practitioners, especially advocates of traditional medicine, continue to support the use of plants and functional foods as methods by which many ailments can be treated. With relevance around the world as a complementary and alternative medicine, advancements for the use of both ethnopharmacology and nutraceuticals in disease must continually be explored, especially as society works to combat chronic illnesses, increasingly resilient infectious diseases, and pain management controversies. The Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals discusses the advancements made in herbal medicines and functional foods that can be used as alternative medical treatments for a variety of illness and chronic diseases. The anthology will further explain the benefits that they provide as well as the possible harm they may do without proper research on the subject. Covering topics such as food additives, dietary supplements, and physiological benefits, this text is an important resource for dieticians, pharmacists, doctors, nurses, medical professionals, medical students, hospital administrators, researchers, and academicians.

Processing Technologies and Food Protein Digestion

Author : Zuhaib F. Bhat
Publisher : Elsevier
ISBN 13 : 0323950531
Total Pages : 530 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Processing Technologies and Food Protein Digestion by : Zuhaib F. Bhat

Download or read book Processing Technologies and Food Protein Digestion written by Zuhaib F. Bhat and published by Elsevier. This book was released on 2023-04-21 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area. Covers the available literature in the protein digestibility area Presents all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish, or seafood Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion

The Use of Drugs in Food Animals

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309175771
Total Pages : 276 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis The Use of Drugs in Food Animals by : National Research Council

Download or read book The Use of Drugs in Food Animals written by National Research Council and published by National Academies Press. This book was released on 1999-01-12 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industriesâ€"poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management.

Microalgae

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128232145
Total Pages : 454 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Microalgae by : Charis M. Galanakis

Download or read book Microalgae written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-10-05 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microalgae: Cultivation, Recovery of Compounds and Applications supports the scientific community, professionals and enterprises that aspire to develop industrial and commercialized applications of microalgae cultivation. Topics covered include conventional and emerging cultivation and harvesting techniques of microalgae, design, transport phenomena models of microalgae growth in photobioreactors, and the catalytic conversion of microalgae. A significant focus of the book illustrates how marine algae can increase sustainability in industries like food, agriculture, biofuel and bioprocessing, among others. This book is a complete reference for food scientists, technologists and engineers working in the bioresource technology field. It will be of particular interest to academics and professionals working in the food industry, food processing, chemical engineering and biotechnology. Explores emerging technologies for the clean recovery of antioxidants from microalgae Includes edible oil and biofuels production, functional food, cosmetics and animal feed applications Discusses microalgae use in sustainable agriculture and wastewater treatment Considers the techno-economic aspects of microalgae processing for biofuel, chemicals, pharmaceuticals and bioplastics

Biostimulants for Crop Production and Sustainable Agriculture

Author : Mirza Hasanuzzaman
Publisher : CABI
ISBN 13 : 1789248078
Total Pages : 542 pages
Book Rating : 4.7/5 (892 download)

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Book Synopsis Biostimulants for Crop Production and Sustainable Agriculture by : Mirza Hasanuzzaman

Download or read book Biostimulants for Crop Production and Sustainable Agriculture written by Mirza Hasanuzzaman and published by CABI. This book was released on 2022-09-14 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: Agricultural biostimulants are a group of substances or microorganisms, based on natural resources, that are applied to plants or soils to improve nutrient uptake and plant growth, and provide better tolerance to various stresses. Their function is to stimulate the natural processes of plants, or to enrich the soil microbiome to improve plant growth, nutrition, abiotic and/or biotic stress tolerance, yield and quality of crop plants. Interest in plant biostimulants has been on the rise over the past 10 years, driven by the growing interest of researchers and farmers in environmentally-friendly tools for improved crop performance. Improved crop production technologies are urgently needed to meet the growing demand for food for the ever-increasing global population by addressing the impacts of changing climate on agriculture. This book is of interest to researchers in agriculture, agronomy, crop and plant science, soil science and environmental science.

Future Proteins

Author : Brijesh K Tiwari
Publisher : Elsevier
ISBN 13 : 0323972322
Total Pages : 536 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Future Proteins by : Brijesh K Tiwari

Download or read book Future Proteins written by Brijesh K Tiwari and published by Elsevier. This book was released on 2023-06-23 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research. This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics. Discusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour Provides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins Outlines advances in proteins characterization, processing and purification techniques Focuses on biologically active proteins and their beneficial impact on humans Addresses implications for legislation that forward novel foods

Whey Proteins

Author : Hilton C Deeth
Publisher : Academic Press
ISBN 13 : 0128121254
Total Pages : 748 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Whey Proteins by : Hilton C Deeth

Download or read book Whey Proteins written by Hilton C Deeth and published by Academic Press. This book was released on 2018-09-12 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness. Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow’s milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students. Presents up-to-date coverage of whey proteins from milk to medicine Contains a description of the production and properties of whey protein products Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations