Protein Byproducts

Protein Byproducts
Author: Gurpreet Singh Dhillon
Publsiher: Academic Press
Total Pages: 352
Release: 2016-08-13
ISBN 10: 0128026111
ISBN 13: 9780128026113
Language: EN, FR, DE, ES & NL

Protein Byproducts Book Review:

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

Salmon By product Proteins

Salmon By product Proteins
Author: Ramírez González Ramírez G.
Publsiher: Food & Agriculture Org.
Total Pages: 30
Release: 2007
ISBN 10: 9789251058435
ISBN 13: 9251058431
Language: EN, FR, DE, ES & NL

Salmon By product Proteins Book Review:

Marine Proteins and Peptides

Marine Proteins and Peptides
Author: Se-Kwon Kim
Publsiher: John Wiley & Sons
Total Pages: 816
Release: 2013-03-18
ISBN 10: 1118375114
ISBN 13: 9781118375112
Language: EN, FR, DE, ES & NL

Marine Proteins and Peptides Book Review:

Food proteins and bioactive peptides play a vital role in thegrowth and development of the body’s structural integrity andregulation, as well as having a variety of other functionalproperties. Land animal-derived food proteins such as collagen andgelatine carry risks of contamination (such as BSE). Marine-derivedproteins, which can provide equivalents to collagen and gelatinwithout the associated risks, are becoming more popular amongconsumers because of their numerous health beneficial effects. Mostmarine-derived bioactive peptides are currently underutilized.While fish and shellfish are perhaps the most obvious sources ofsuch proteins and peptides, there is also the potential for furtherdevelopment of proteins and peptides from sources like algae, seacucumber and molluscs. Marine-derived proteins and peptides alsohave potential uses in novel products, with the possibility of widecommercialization in the food, beverage, pharmaceutical andcosmetic industries, as well as in other fields such asphotography, textiles, leather, electronics, medicine andbiotechnology. Marine Proteins and Peptides: Biological Activities andApplications presents an overview of the current status,future industrial perspectives and commercial trends of bioactivemarine-derived proteins and peptides. Many of the industrialperspectives are drawn from the food industry, but the book alsorefers to the pharmaceutical and cosmetics industries. There haverecently been significant advances in isolating functionalingredients from marine bio-resources and seafood by-products foruse in these industries, but little has been published, creating aknowledge gap, particularly with regard to the isolation andpurification processes. This book is the first to fill thatgap. Marine Proteins and Peptides: Biological Activities andApplications is a valuable resource for researchers inmarine biochemistry field as well as food industry managersinterested in exploring novel techniques and knowledge onalternative food protein sources. It will become a standardreference book for researchers involved in developing marinebio-resources and seafood by-products for novel nutraceutical,cosmetics, and pharmaceutical applications. It will also appeal tomanagers and product developers in the food, pharmaceutical andcosmetics industries, particularly those looking to usemarine-derived proteins and peptides as substitutes or replacementsfor unfashionable or outdated food components.

Cell Free Protein Expression

Cell Free Protein Expression
Author: W. Antoni Kudlicki
Publsiher: CRC Press
Total Pages: 242
Release: 2007-11-27
ISBN 10: 1498713297
ISBN 13: 9781498713290
Language: EN, FR, DE, ES & NL

Cell Free Protein Expression Book Review:

Following its inception in the 1950s, cell-free protein synthesis made a tremendous impact on the basic life sciences. The use of cell-free systems was key to understanding molecular mechanisms underlying one of the most complicated processes found in nature: protein translation. Since this time, aggressive cutting-edge research and stiff commerica

Alternative Proteins

Alternative Proteins
Author: Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain
Publsiher: CRC Press
Total Pages: 448
Release: 2022-01-21
ISBN 10: 1000510743
ISBN 13: 9781000510744
Language: EN, FR, DE, ES & NL

Alternative Proteins Book Review:

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

Proteins  Sustainable Source  Processing and Applications
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 358
Release: 2019-05-30
ISBN 10: 012817286X
ISBN 13: 9780128172865
Language: EN, FR, DE, ES & NL

Proteins Sustainable Source Processing and Applications Book Review:

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

Food Processing By Products and their Utilization

Food Processing By Products and their Utilization
Author: Anil Kumar Anal
Publsiher: John Wiley & Sons
Total Pages: 592
Release: 2017-10-23
ISBN 10: 1118432894
ISBN 13: 9781118432891
Language: EN, FR, DE, ES & NL

Food Processing By Products and their Utilization Book Review:

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Composition and Functional Properties of Meat By product Protein Fractions

Composition and Functional Properties of Meat By product Protein Fractions
Author: Rodney Owen Nuckles
Publsiher: Unknown
Total Pages: 274
Release: 1990
ISBN 10: 1928374650XXX
ISBN 13: MSU:31293009171624
Language: EN, FR, DE, ES & NL

Composition and Functional Properties of Meat By product Protein Fractions Book Review:

Sustainable Agriculture Reviews 56

Sustainable Agriculture Reviews 56
Author: Ajay Rana
Publsiher: Springer Nature
Total Pages: 311
Release: 2021
ISBN 10: 3030844056
ISBN 13: 9783030844059
Language: EN, FR, DE, ES & NL

Sustainable Agriculture Reviews 56 Book Review:

In the future circular economy all waste will be recycled into fuels, materials and active compounds. In particular, the food and agro-industries produce huge amounts of waste residues, which are actually underexploited and often polluting the environment. This book reviews the sources, extraction, processing and applications of value-added compounds from agro-waste, with a focus on drug delivery, tea, apple pomace, lignin nanocomposites, bioethanol, fertilizers and sitosterol. Food residues provide bioactive molecules, enzymes, vitamins, antioxidants, and animal feed.

Marketing Potential for Oilseed Protein Materials in Industrial Uses

Marketing Potential for Oilseed Protein Materials in Industrial Uses
Author: Arthur D. Little, Inc
Publsiher: Unknown
Total Pages: 120
Release: 1951
ISBN 10: 1928374650XXX
ISBN 13: COLUMBIA:CU04188586
Language: EN, FR, DE, ES & NL

Marketing Potential for Oilseed Protein Materials in Industrial Uses Book Review:

Food Proteins and Bioactive Peptides

Food Proteins and Bioactive Peptides
Author: Maria Hayes
Publsiher: MDPI
Total Pages: 178
Release: 2018-06-01
ISBN 10: 3038428639
ISBN 13: 9783038428633
Language: EN, FR, DE, ES & NL

Food Proteins and Bioactive Peptides Book Review:

This book is a printed edition of the Special Issue "Food Proteins and Bioactive Peptides" that was published in Foods

Integrated Processing Technologies for Food and Agricultural By Products

Integrated Processing Technologies for Food and Agricultural By Products
Author: Zhongli Pan,Ruihong Zhang,Steven Zicari
Publsiher: Academic Press
Total Pages: 452
Release: 2019-07-13
ISBN 10: 0128141395
ISBN 13: 9780128141397
Language: EN, FR, DE, ES & NL

Integrated Processing Technologies for Food and Agricultural By Products Book Review:

Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies

United States Code

United States Code
Author: United States
Publsiher: Unknown
Total Pages: 1506
Release: 1983
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015076229692
Language: EN, FR, DE, ES & NL

United States Code Book Review:

Commercial Fisheries Review

Commercial Fisheries Review
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1950
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015042201445
Language: EN, FR, DE, ES & NL

Commercial Fisheries Review Book Review:

Protein Based Surfactants

Protein Based Surfactants
Author: Jiding Xia
Publsiher: CRC Press
Total Pages: 312
Release: 2001-06-06
ISBN 10: 9780824700041
ISBN 13: 082470004X
Language: EN, FR, DE, ES & NL

Protein Based Surfactants Book Review:

"Describes preparation techniques of protein-based surfactants (PBS) in the laboratory by a variety of chemical and enzymatic means, production by using different types of amino acids, and marketplace applications of PBS in medical and personal care products, detergents, cosmetics, antimicrobial agents, and foods."

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
Author: Francisco J. Barba
Publsiher: Academic Press
Total Pages: 230
Release: 2020-06
ISBN 10: 0128202165
ISBN 13: 9780128202166
Language: EN, FR, DE, ES & NL

Advances in Food and Nutrition Research Book Review:

Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products are thoroughly discussed. Chapters in this new volume include Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products, Development of new food and pharmaceutical products: Nutraceuticals and food additives, Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products, and more.

Food Wastes and By products

Food Wastes and By products
Author: Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2020-01-21
ISBN 10: 1119534100
ISBN 13: 9781119534105
Language: EN, FR, DE, ES & NL

Food Wastes and By products Book Review:

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Frozen Food Locker Plants

Frozen Food Locker Plants
Author: Paul Coffman Wilkins,Lorenzo Beckley Mann,Bert Dean Miner
Publsiher: Unknown
Total Pages: 39
Release: 1957
ISBN 10: 1928374650XXX
ISBN 13: STANFORD:36105214550829
Language: EN, FR, DE, ES & NL

Frozen Food Locker Plants Book Review:

Legislation on Foreign Relations Through

Legislation on Foreign Relations Through
Author: United States
Publsiher: Unknown
Total Pages: 1912
Release: 1992
ISBN 10: 1928374650XXX
ISBN 13: UCLA:L0075426783
Language: EN, FR, DE, ES & NL

Legislation on Foreign Relations Through Book Review:

FoodReview

FoodReview
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1991
ISBN 10: 1928374650XXX
ISBN 13: UCR:31210012732291
Language: EN, FR, DE, ES & NL

FoodReview Book Review: