Whey Proteins

Whey Proteins
Author: Hilton C Deeth,Nidhi Bansal
Publsiher: Academic Press
Total Pages: 746
Release: 2018-09-12
ISBN 10: 0128121254
ISBN 13: 9780128121252
Language: EN, FR, DE, ES & NL

Whey Proteins Book Review:

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

Food Proteins and Their Applications

Food Proteins and Their Applications
Author: Srinivasan Damodaran
Publsiher: Routledge
Total Pages: 694
Release: 2017-10-19
ISBN 10: 1351447521
ISBN 13: 9781351447522
Language: EN, FR, DE, ES & NL

Food Proteins and Their Applications Book Review:

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.

Whey Protein Production Chemistry Functionality and Applications

Whey Protein Production  Chemistry  Functionality  and Applications
Author: Mingruo Guo
Publsiher: John Wiley & Sons
Total Pages: 280
Release: 2019-04-15
ISBN 10: 111925602X
ISBN 13: 9781119256021
Language: EN, FR, DE, ES & NL

Whey Protein Production Chemistry Functionality and Applications Book Review:

An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.

Functionality of Proteins in Food

Functionality of Proteins in Food
Author: Joseph F. Zayas
Publsiher: Springer Science & Business Media
Total Pages: 392
Release: 1997
ISBN 10: 9783540602521
ISBN 13: 3540602526
Language: EN, FR, DE, ES & NL

Functionality of Proteins in Food Book Review:

The 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. . . . . . . . . . . . . . . . . . . . . . . .

Milk Proteins

Milk Proteins
Author: Mike Boland,Harjinder Singh
Publsiher: Academic Press
Total Pages: 764
Release: 2019-11-20
ISBN 10: 0128152524
ISBN 13: 9780128152522
Language: EN, FR, DE, ES & NL

Milk Proteins Book Review:

Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints. Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins Features the latest science and developments Explores the use of milk proteins from industry viewpoints Features internationally recognized editors and authors who bring academic and industrial insights to this important topic

Amino Acids and Proteins for the Athlete The Anabolic Edge Second Edition

Amino Acids and Proteins for the Athlete  The Anabolic Edge  Second Edition
Author: Mauro G. Di Pasquale
Publsiher: CRC Press
Total Pages: 456
Release: 2007-11-30
ISBN 10: 1420043811
ISBN 13: 9781420043815
Language: EN, FR, DE, ES & NL

Amino Acids and Proteins for the Athlete The Anabolic Edge Second Edition Book Review:

Extensively updated with all chapters rewritten and double the information and references, Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition reflects the nearly exponential increase in data and knowledge in the past few years regarding the use of amino acids and proteins to enhance athletic performance. This groundbreaking book is written by physician Mauro Di Pasquale, two-time Pan American, two-time North American, and eight-time Canadian Powerlifting Champion. Dr. Di Pasquale served as an advisor to the World Wrestling and World Bodybuilding Federations, has written for numerous health and bodybuilding publications, and has published several books and newsletters on sports-related issues. In this volume, he imparts his scientific knowledge as well as lessons learned from his own athletic achievement to give professional and recreational athletes the tools they need to improve performance using nutrition and nutritional supplements as alternatives to drug use. The book begins with a brief review of energy and protein metabolism before describing the positive impact of supplementation on athletic performance, health, disease, and longevity. It reveals the actions of protein and amino acid supplements on muscle size and strength and energy metabolism as well as the role of specific amino acid supplements. The second part of the book, the practical how-to section, Naturally Anabolic, advises the athlete on ways to achieve maximum progress while avoiding the use of anabolic drugs. It provides the inside scoop on how to use nutrition to manipulate anabolic hormones naturally, and how to lose body fat without sacrificing muscle. The final chapter reveals the secrets of powerful nutritional supplements that can enhance an athlete’s performance. By following Dr. Di Pasquale’s time-tested advice, athletes will get the inside edge over the competition and take their achievement to the next level.

Food Analysis by HPLC Second Edition

Food Analysis by HPLC  Second Edition
Author: Leo M.L. Nollet
Publsiher: CRC Press
Total Pages: 1074
Release: 2000-04-05
ISBN 10: 9780824784607
ISBN 13: 082478460X
Language: EN, FR, DE, ES & NL

Food Analysis by HPLC Second Edition Book Review:

Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.

Protein Functionality in Food Systems

Protein Functionality in Food Systems
Author: Navam S. Hettiarachchy,Gregory R. Ziegler
Publsiher: CRC Press
Total Pages: 536
Release: 1994-05-10
ISBN 10: 9780824791971
ISBN 13: 0824791975
Language: EN, FR, DE, ES & NL

Protein Functionality in Food Systems Book Review:

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

Handbook of Dairy Foods and Nutrition

Handbook of Dairy Foods and Nutrition
Author: Gregory D. Miller,Judith K. Jarvis,Lois D. McBean
Publsiher: CRC Press
Total Pages: 432
Release: 2006-12-15
ISBN 10: 142000431X
ISBN 13: 9781420004311
Language: EN, FR, DE, ES & NL

Handbook of Dairy Foods and Nutrition Book Review:

Once again the National Dairy Council has produced the industry reference on the important role of dairy foods in health. Packed with the latest information from the Council's notable scientists, the Handbook of Dairy Foods and Nutrition, Third Edition makes the case for the beneficial role of dairy foods in a variety of conditions and disea

Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins
Author: Zdzislaw E. Sikorski
Publsiher: CRC Press
Total Pages: 506
Release: 2001-06-22
ISBN 10: 9781566769600
ISBN 13: 1566769604
Language: EN, FR, DE, ES & NL

Chemical and Functional Properties of Food Proteins Book Review:

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Sports Nutrition

Sports Nutrition
Author: Judy A. Driskell
Publsiher: CRC Press
Total Pages: 400
Release: 2007-04-19
ISBN 10: 9781420008500
ISBN 13: 1420008501
Language: EN, FR, DE, ES & NL

Sports Nutrition Book Review:

It is well known that fats, proteins, and carbohydrates are all energy-yielding nutrients that influence health and physical performance. Yet many recreational, collegiate, and professional athletes still consume more fats, saturated fats, and cholesterol than is recommended, as well as inappropriate amounts of proteins. What is needed is a nuts and bolts reference to guide athletes, coaches, and trainers to make educated choices when designing a diet to yield optimal performance. Sports Nutrition: Fats and Proteins is an up-to-date compilation of critical reviews on the influence of dietary and supplemental fats and proteins on physical performance. Each chapter is written by a recognized scientist with notable expertise in the area of fat or protein as it relates to exercise and sports. It provides a detailed introduction to sports nutrition with an emphasis on the influence of fats and proteins. Covering the quantity and types of fats that effect performance and health, the book includes a general chapter on total fats, saturated fats, and cholesterol, as well as chapters on specific supplements including omegas-3 and -6, medium-chain triglycerides, conjugated linoleic acid, wheat germ oil, and octacosonol. The book also focuses on proteins and the amounts, types, and combinations of selected supplements and their role in performance. Well-researched articles analyze whey, soy, and casein proteins; select amino acids such as creatine, glutamine, and branched-chain; and other beneficial supplements. The book concludes with a discussion of recommended intakes of the energy-yielding nutrients and, more importantly, recommended proportions of carbohydrates to fats to proteins. Armed with the valuable information found in Sports Nutrition: Fats and Proteins, sports nutritionists, fitness professionals, researchers, and the well-informed layman can create and tailor the appropriate diet to help them and others maximize performance and reach their highest potential.

Food Proteins

Food Proteins
Author: Shuryo Nakai,H. Wayne Modler
Publsiher: John Wiley & Sons
Total Pages: 560
Release: 1996-12-17
ISBN 10: 9780471186144
ISBN 13: 0471186147
Language: EN, FR, DE, ES & NL

Food Proteins Book Review:

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.

Encyclopedia of Chromatography

Encyclopedia of Chromatography
Author: Jack Cazes
Publsiher: CRC Press
Total Pages: 986
Release: 2005
ISBN 10: 9780824727871
ISBN 13: 0824727878
Language: EN, FR, DE, ES & NL

Encyclopedia of Chromatography Book Review:

A convenient source of information for workers in analytical chemistry, experimental biology, physics, and engineering, the Encyclopedia of Chromatography, Second Edition stands as a quick reference source and clear guide to specific chromatographic techniques and principles. The book offers a basic introduction to the science and technology of the method, as well as additional references on the theory and methodology for analysis of specific chemicals and applications in a range of industries. It contains over 400 cross-referenced articles with more than 80 entirely new articles, including many new discussions on emerging technologies, instrumentation, and applications in chromatography.

Advanced Dairy Chemistry Volume 1 Proteins Parts A B

Advanced Dairy Chemistry  Volume 1  Proteins  Parts A B
Author: Patrick F. Fox,Paul L. H. McSweeney
Publsiher: Springer
Total Pages: 1346
Release: 2013-09-24
ISBN 10: 1441986022
ISBN 13: 9781441986023
Language: EN, FR, DE, ES & NL

Advanced Dairy Chemistry Volume 1 Proteins Parts A B Book Review:

Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.

Allergen Management in the Food Industry

Allergen Management in the Food Industry
Author: Joyce I. Boye,Samuel Benrejeb Godefroy
Publsiher: John Wiley & Sons
Total Pages: 622
Release: 2010-10-05
ISBN 10: 0470227354
ISBN 13: 9780470227350
Language: EN, FR, DE, ES & NL

Allergen Management in the Food Industry Book Review:

This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.

The Health Professional s Guide to Dietary Supplements

The Health Professional s Guide to Dietary Supplements
Author: Shawn M. Talbott,Kerry Hughes
Publsiher: Lippincott Williams & Wilkins
Total Pages: 472
Release: 2007
ISBN 10: 9780781746724
ISBN 13: 0781746728
Language: EN, FR, DE, ES & NL

The Health Professional s Guide to Dietary Supplements Book Review:

This quick-glance reference helps students and health professionals educate themselves and their patients/clients about the scientific evidence for and against more than 120 popular dietary supplements. Supplements are logically grouped into 12 chapters based on their primary desired effect, such as weight loss, joint support, and sports performance enhancement. The authors give each supplement a one-to-five-star rating based on the level of scientific substantiation for each of its major claimed effects. The book highlights crucial safety issues regarding each supplement and sets forth recommended dosages for particular effects. A quick-reference appendix lists all the supplements alphabetically with their star ratings.

Food Science and Technology Abstracts

Food Science and Technology Abstracts
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1986
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112017979003
Language: EN, FR, DE, ES & NL

Food Science and Technology Abstracts Book Review:

Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Edible Coatings and Films to Improve Food Quality Second Edition

Edible Coatings and Films to Improve Food Quality  Second Edition
Author: Elizabeth A. Baldwin,Robert Hagenmaier,Jinhe Bai
Publsiher: CRC Press
Total Pages: 460
Release: 2011-08-24
ISBN 10: 1420059661
ISBN 13: 9781420059663
Language: EN, FR, DE, ES & NL

Edible Coatings and Films to Improve Food Quality Second Edition Book Review:

Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include: The materials used in edible coatings and films The chemical and physical properties of coatings and how the coating or film ingredients affect these properties How coatings and films present barriers to gases and water vapors How coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problems The use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foods How to apply coatings to various commodities How coatings can function as carriers of useful additives, including color, antioxidants, and flavorings Regulation of coatings and coating ingredients by various governing bodies The information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate—ultimately resulting in economical, heightened quality of food and pharmaceutical products.

Handbook of Analysis of Edible Animal By Products

Handbook of Analysis of Edible Animal By Products
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 471
Release: 2011-04-01
ISBN 10: 1439803609
ISBN 13: 9781439803608
Language: EN, FR, DE, ES & NL

Handbook of Analysis of Edible Animal By Products Book Review:

Considered high-priced delicacies or waste material to be tossed away, the use and value of offal—edible and inedible animal by-products—depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of butchered animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Regardless of the final product’s destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional and sensory quality as well as safety. Providing a full overview of the analytical tools currently available, the Handbook of Analysis of Edible Animal By-Products examines the role and use of the main techniques and methodologies used worldwide for the analysis of animal by-products. Divided into four parts, this unique handbook covers the chemistry and biochemistry involved in the fundamentals of the field and considers the technological quality, nutritional quality, and safety required to produce a viable product. Beginning with an introduction to the chemical and biochemical compounds of animal by-products, the book details the use and detection of food-grade proteins, rendered fats, and cholesterol. It discusses how to determine oxidation in edible by-products, measurement of color in these products, and the analysis of nutritional aspects such as essential amino acids, fatty acids, vitamins, minerals, and trace elements. The latter portion of the book deals with safety parameters, particularly the analytical tools for the detection of pathogens, toxins, and chemical toxic compounds usually found in muscle foods. Specific chapters highlight the detection of tissues typically found in animal by-products, such as neuronal tissues, non-muscle tissues, and bone fragments.

Lactates Advances in Research and Application 2013 Edition

Lactates   Advances in Research and Application  2013 Edition
Author: Anonim
Publsiher: ScholarlyEditions
Total Pages: 295
Release: 2013-06-21
ISBN 10: 1481689282
ISBN 13: 9781481689281
Language: EN, FR, DE, ES & NL

Lactates Advances in Research and Application 2013 Edition Book Review:

Lactates—Advances in Research and Application: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Lactic Acid. The editors have built Lactates—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Lactic Acid in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Lactates—Advances in Research and Application: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.