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Author: N. W. Pirie
Publisher: Cambridge University Press
Published: 1987-02-19
Total Pages: 230
ISBN-13: 9780521330305
DOWNLOAD EBOOKAn account of recent advances in the appreciation of the value of the fiber residue from fractionating leafy plants and in attempts to use the soluble leaf components as a substrate for cultivating microorganisms.
Author: Antoinette Alice Betschart
Publisher:
Published: 1971
Total Pages: 376
ISBN-13:
DOWNLOAD EBOOKAuthor: United States. Department of Agriculture. Economics, Statistics, and Cooperatives Service
Publisher:
Published: 1980
Total Pages: 48
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1980
Total Pages: 48
ISBN-13:
DOWNLOAD EBOOKGrandpa tells a story about a wonderful painting of animals on the walls of a room in an inn, animals which he as a child saw come to life and leave the walls.
Author: Lehel Telek
Publisher:
Published: 1983
Total Pages: 880
ISBN-13:
DOWNLOAD EBOOKCovers various aspects of leaf protein research: examination of protein leaf sources, global production, use of concentrates, toxins, and experimentation with new sources.
Author: Walter Roy Akeson
Publisher:
Published: 1966
Total Pages: 332
ISBN-13:
DOWNLOAD EBOOKAuthor: Bo Göhl
Publisher:
Published: 1981
Total Pages: 558
ISBN-13:
DOWNLOAD EBOOKFeed; Grasses; Legumes; Fruits e vegetables; Root crops; Cereals; Oil-bearing seeds and oilcakes; Feeds of animal origin.
Author: Jean-Michel Mérillon
Publisher: Springer Nature
Published: 2019-01-25
Total Pages: 2353
ISBN-13: 3319780301
DOWNLOAD EBOOKThis reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Author: Chantal Bergeron
Publisher: John Wiley & Sons
Published: 2012-04-23
Total Pages: 383
ISBN-13: 0470973579
DOWNLOAD EBOOKIn order to successfully compete as a sustainable energy source, the value of biomass must be maximized through the production of valuable co-products in the biorefinery. Specialty chemicals and other biobased products can be extracted from biomass prior to or after the conversion process, thus increasing the overall profitability and sustainability of the biorefinery. Biorefinery Co-Products highlights various co-products that are present in biomass prior to and after processing, describes strategies for their extraction , and presents examples of bioenergy feedstocks that contain high value products. Topics covered include: Bioactive compounds from woody biomass Phytochemicals from sugar cane, citrus waste and algae Valuable products from corn and other oil seed crops Proteins from forages Enhancing the value of existing biomass processing streams Aimed at academic researchers, professionals and specialists in the bioenergy industry, Biorefinery Co-Products is an essential text for all scientists and engineers working on the efficient separation, purification and manufacture of value-added biorefinery co-products. For more information on the Wiley Series in Renewable resources, visit www.wiley.com/go/rrs
Author: Joseph F. Zayas
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 383
ISBN-13: 3642591167
DOWNLOAD EBOOKThe book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .
