The Vegetable Proteins
The Vegetable Proteins

Author: Thomas Burr Osborne

Publisher: Theclassics.Us

Published: 2013-09

Total Pages: 54

ISBN-13: 9781230303161

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1909 edition. Excerpt: ...protein. In no other case has any evidence of the possible existence of sulphur-free protein yet been obtained. In all other carefully studied and properly analysed proteins the sulphur content has been found to be very constant and in many of them it has been established with a high degree of accuracy. Numerous attempts have been made to establish a definite ratio between the sulphur which can be thus split off as sulphide by boiling with alkalies, and the total sulphur of the protein. In every case the amount of sulphide sulphur thus obtained was less than the total sulphur, and it was for a long time assumed that this fact showed the presence of two different forms of sulphur in the protein molecule. Experiments with cystine show that not more than two-thirds of the sulphur which this substance contains can be converted into sulphide by boiling with alkali, and that, unless special care is taken, the proportion obtained is but little more than one-half. The fact that only a part of the protein sulphur can be converted into sulphide gives, in most cases, no evidence of the existence of two forms of sulphur in the protein molecule, but the fact that the proteins yield cystine on hydrolysis is good evidence that at least two atoms of sulphur must be present in their molecules. A study made by Osborne (316) of the sulphur content of a number of thoroughly purified preparations of seed proteins has shown that it is possible to determine the total sulphur of the protein with a high degree of accuracy. The sulphur content of preparations of edestin obtained from chloride solutions agreed closely with one another and in all cases was less than that of preparations of edestin obtained from sulphate solutions. The preparations from chloride...

The Vegetable Proteins ..
The Vegetable Proteins ..

Author: Thomas B 1859-1929 Osborne

Publisher: Palala Press

Published: 2016-05-25

Total Pages:

ISBN-13: 9781359725875

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Handbook of Food Proteins
Handbook of Food Proteins

Author: Glyn O. Phillips

Publisher: Elsevier

Published: 2011-09-09

Total Pages: 457

ISBN-13: 0857093630

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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

The Vegetable Proteins (Classic Reprint)
The Vegetable Proteins (Classic Reprint)

Author: Thomas Burr Osborne

Publisher:

Published: 2015-07-07

Total Pages: 142

ISBN-13: 9781330862698

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Excerpt from The Vegetable Proteins It has been decided as a general scheme that the volumes first issued shall deal with the pure chemistry of physiological products and with certain general aspects of the subject. Subsequent monographs will be devoted to such questions as the chemistry of special tissues and particular aspects of metabolism. So the series, if continued, will proceed from physiological chemistry to what may be now more properly termed chemical physiology. This will depend upon the success which the first series achieves, and upon the divisions of the subject which may be of interest at the time. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Proteins: Sustainable Source, Processing and Applications
Proteins: Sustainable Source, Processing and Applications

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2019-05-30

Total Pages: 358

ISBN-13: 012817286X

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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

The Great Vegan Protein Book
The Great Vegan Protein Book

Author: Celine Steen

Publisher: Fair Winds Press

Published: 2014-12-01

Total Pages: 179

ISBN-13: 1627881875

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Fill up and fuel up the plant-based way with this guide to vegan protein featuring over 100 easy, delicious recipes. “How do you get your protein?” As a vegan, you’re sure to get asked this question often. Most likely, you’ve even thought about it yourself. Vegan protein comes from things like tofu, tempeh, beans, nuts, and protein-rich whole grains like quinoa. There are many options out there, but how to prepare them? What to put them in? These are questions that can feel daunting, especially if you haven’t used these ingredients before. Never fear, Celine Steen and Tamasin Noyes to the rescue! The Great Vegan Protein Booktakes you step-by-step through each protein-rich vegan food group, providing you with valuable information on how to prepare the ingredient along with lots of yummy and satisfying recipes (many of them low-fat, soy free, and gluten-free!), including: Quinoa Crunch Blueberry Muffins Apple Pie Breakfast Farro Veggie Sausage Frittata Mean Bean Minestrone Split Pea Patties Spicy Chickpea Fries BBQ Lentils Tofu Fried Rice Seitan Saag Tempeh Tortilla Pizzas Do the Cocoa Shake Sesame Berry Squares Each recipe uses whole food ingredients that can be easily found at most grocery stores or farmer’s markets—no hard-to-find ingredients or things you can’t pronounce. Put the protein problem to rest and enjoy delicious meals with The Great Vegan Protein Book.