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Handbook Of Food Proteins

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Handbook of Food Proteins

Handbook of Food Proteins Book
Author : Glyn O. Phillips,P A Williams
Publisher : Elsevier
Release : 2011-09-09
ISBN : 0857093630
Language : En, Es, Fr & De

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Book Description :

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

Food Proteins and Their Applications

Food Proteins and Their Applications Book
Author : Srinivasan Damodaran
Publisher : CRC Press
Release : 1997-03-12
ISBN : 9780824798208
Language : En, Es, Fr & De

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Book Description :

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing Book
Author : Y. H. Hui,Ramesh C. Chandan,Stephanie Clark,Nanna A. Cross,Joannie C. Dobbs,William J. Hurst,Leo M. L. Nollet,Eyal Shimoni,Nirmal Sinha,Erika B. Smith,Somjit Surapat,Alan Titchenal,Fidel Toldrá
Publisher : John Wiley & Sons
Release : 2007-04-27
ISBN : 047012525X
Language : En, Es, Fr & De

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Book Description :

This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.

Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set Book
Author : Y. H. Hui,Frank Sherkat
Publisher : CRC Press
Release : 2005-12-19
ISBN : 146650787X
Language : En, Es, Fr & De

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Book Description :

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Handbook of Food Enzymology

Handbook of Food Enzymology Book
Author : John R. Whitaker,Alphons G. J. Voragen,Dominic W.S. Wong
Publisher : CRC Press
Release : 2002-12-05
ISBN : 0203910451
Language : En, Es, Fr & De

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Book Description :

Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov

Food Protein Analysis

Food Protein Analysis Book
Author : Richard Owusu-Apenten
Publisher : CRC Press
Release : 2002-05-24
ISBN : 9780203910580
Language : En, Es, Fr & De

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Book Description :

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.

Handbook of Food Analytical Chemistry Volume 1

Handbook of Food Analytical Chemistry  Volume 1 Book
Author : Ronald E. Wrolstad,Terry E. Acree,Eric A. Decker,Michael H. Penner,David S. Reid,Steven J. Schwartz,Charles F. Shoemaker,Denise M. Smith,Peter Sporns
Publisher : John Wiley & Sons
Release : 2005-09-02
ISBN : 0471709093
Language : En, Es, Fr & De

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Book Description :

Emphasizing effective, state-of-the art methodology and written byrecognized experts in the field, the Handbook of Food AnalyticalChemistry is an indispensable reference for food scientists andtechnologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written byrecognized experts in the field * Includes detailed instructions with annotated advisory comments,key references with annotation, time considerations and anticipatedresults

Handbook of Food Analysis Physical characterization and nutrient analysis

Handbook of Food Analysis  Physical characterization and nutrient analysis Book
Author : Leo M. L. Nollet
Publisher : CRC Press
Release : 2004
ISBN : 9780824750367
Language : En, Es, Fr & De

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Book Description :

This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.

Handbook of Food Analysis Methods and instruments in applied food analysis

Handbook of Food Analysis  Methods and instruments in applied food analysis Book
Author : Leo M. L. Nollet
Publisher : CRC Press
Release : 2004
ISBN : 9780824750381
Language : En, Es, Fr & De

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Book Description :

Presents contemporary methods of measuring optical properties, moisture, ash content, and other physical characteristics of food and evaluates techniques used to trace nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch.

Handbook of Food Powders

Handbook of Food Powders Book
Author : Bhesh Bhandari,NIDHI BANSAL,Min Zhang,Pierre Schuck
Publisher : Elsevier
Release : 2013-08-31
ISBN : 0857098675
Language : En, Es, Fr & De

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Book Description :

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. Explores the processing and handling technologies in the production of food powders Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products

Use of Yeast Biomass in Food Production

Use of Yeast Biomass in Food Production Book
Author : Anna Halasz,Radomir Lasztity
Publisher : CRC Press
Release : 1990-12-07
ISBN : 9780849358661
Language : En, Es, Fr & De

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Book Description :

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.

Low Calorie Foods Handbook

Low Calorie Foods Handbook Book
Author : Altschul
Publisher : CRC Press
Release : 1993-03-12
ISBN : 9780824788124
Language : En, Es, Fr & De

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Book Description :

This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects - while addressing the medical and social rationale for their development.;Discussing the full range of processed foods that mimic existing foods, Low-Calorie Foods Handbook: provides a detailed understanding of the materials that make sugar and fat substitutes possible, such as artificial sweeteners, bulking agents, protein-based fat replacers, and noncaloric and low-calorie oils; offers examples of technical problems that must be solved to make low-calorie foods equal in taste, smell and texture to their normal counterparts; describes food marketing, nutrition education, recipe formulation, and the regulations that help consumers decide to use or avoid low-calorie foods; highlights the problem of obesity, changing dietary patterns, the role of low-fat diets and the effects of artificial sweeteners on sugar consumption; and explains current research on fat reduction in meats, and strategies used for replacing fat and sugar.;With the contributions of nearly 40 leading experts, Low-Calorie Foods Handbook is a guide for food scientists and technologists; food marketing specialists; managers and executives in the food industry; dieticians and nutritionists; primary care physicians; internists; cardiologists; and graduate-level and continuing-education students in food design, food and disease, and obesity courses.

Handbook of Nutrition and Diet

Handbook of Nutrition and Diet Book
Author : Desai
Publisher : CRC Press
Release : 2000-08-16
ISBN : 9780824703752
Language : En, Es, Fr & De

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Book Description :

This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and diet on diseases of the bones, teeth, hair, kidneys, liver and nervous system.

Handbook of Food Chemistry

Handbook of Food Chemistry Book
Author : Peter Chi Keung Cheung,Bhavbhuti M. Mehta
Publisher : Springer
Release : 2015-10-19
ISBN : 9783642366048
Language : En, Es, Fr & De

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Book Description :

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Handbook of Food Science and Technology 3

Handbook of Food Science and Technology 3 Book
Author : Romain Jeantet,Thomas Croguennec,G?rard Brule,Pierre Schuck
Publisher : John Wiley & Sons
Release : 2016-06-20
ISBN : 1848219342
Language : En, Es, Fr & De

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Book Description :

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Handbook on Milk and Milk Proteins

Handbook on Milk and Milk Proteins Book
Author : H. Panda
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Release : 2011-10-04
ISBN : 8178331489
Language : En, Es, Fr & De

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Book Description :

Proteins play an important role in nutrition, taste, allergies, texture, structure, processing and yield performance. In the food industry, proteins are a key element of our diet and an important ingredient for food technologists. The total protein component of milk is composed of numerous specific proteins. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. Milk protein is a rich source of essential amino acids and they have been the subject of intensive research for an effort to unravel their molecular structure and interactions, relationship between structure and functional attributes, interactions of proteins during processing and, more recently, their physiological functions. Free fatty acids (FFA) in fresh milk normally amount to less than 1% of the total milk fat, yet they are important because of their effect on milk flavour. Now a day, the processing of milk is part of a highly organized and controlled dairy industry, which produces and markets a multitude of dairy products. Functional milk proteins are perfectly suited for use in the dairy sector of food production and the modern food processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Some of the fundamentals of the book are surface tension of milk, lactose chemistry, milk proteins, phosphorylation of milk proteins, comparative aspects of milk proteins, utilization of milk proteins, heat stability of milks, heat stability of homogenized concentrated milk, lysinoalanine in milk and milk products, heat coagulation of type a milk, syneresis of heated milk, fatty acids in milk, milk gel assembly, mechanical agitation of milk, natural, leucocyte and bacterial milk, grass and legume diets and milk production. This book provides a complete overview and offers insights into topics for more in-depth reading on milk and milk proteins. The book covers chapters on milk proteins, biosynthesis & secretion of milk proteins, utilization, types of milk proteins, phosphorylation, milk glycoproteins and many more. It is hoped that this book will be very helpful to all its readers, students, new entrepreneurs, food technologist, technical institution and scientists.

The Protein Protocols Handbook

The Protein Protocols Handbook Book
Author : John M. Walker
Publisher : Springer Science & Business Media
Release : 2002
ISBN : 0896039404
Language : En, Es, Fr & De

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Book Description :

The authors are commonly the techniques" originators, and each has demonstrated a hands-on mastery of the methods described, always fine-tuning them here for optimal productivity.

Proteomics for Food Authentication

Proteomics for Food Authentication Book
Author : Leo M. L. Nollet,Semih Ötleş
Publisher : CRC Press
Release : 2020
ISBN : 9780429261923
Language : En, Es, Fr & De

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Book Description :

"Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products. During the last decade, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication"--

Handbook of Hydrocolloids

Handbook of Hydrocolloids Book
Author : Glyn O. Phillips,P A Williams
Publisher : Elsevier
Release : 2009-05-28
ISBN : 1845695879
Language : En, Es, Fr & De

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Book Description :

Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. Extensively revised and expanded second edition edited by two leading international authorities Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids

Practical Handbook of Biochemistry and Molecular Biology

Practical Handbook of Biochemistry and Molecular Biology Book
Author : Gerald D. Fasman
Publisher : CRC Press
Release : 1989-03-31
ISBN : 9780849337055
Language : En, Es, Fr & De

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Book Description :

Methodologies and databases for biochemistry and molecular biology are included in this easy-to-use laboratory reference. Its logical presentation enables the reader to quickly and conveniently locate the information relevant to his or her needs. Featured are tables containing data on amino acids, proteins, nucleosides, nucleotides, and nucleic acids. Also featured are lipids and physical chemical data. Edited by a leading professional in the field, this compact, yet comprehensive bench manual serves as the definitive reference source for your laboratory.