Composition and Functional Properties of Alfalfa Leaf Protein PDF Download
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Author: Janet Chien-Ning Wang
Publisher:
ISBN:
Category : Alfalfa
Languages : en
Pages : 320
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Author: Janet Chien-Ning Wang
Publisher:
ISBN:
Category : Alfalfa
Languages : en
Pages : 320
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Book Description
Author: Lu Pick Seng Yap
Publisher:
ISBN:
Category : Alfalfa as feed
Languages : en
Pages : 158
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Book Description
Author: Buddhi P. Lamsal
Publisher:
ISBN:
Category :
Languages : en
Pages : 356
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Author: Ruth Porteous Hamilton
Publisher:
ISBN:
Category : Alfalfa
Languages : en
Pages : 414
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Book Description
Author: Chantal Bergeron
Publisher: John Wiley & Sons
ISBN: 0470973579
Category : Science
Languages : en
Pages : 383
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Book Description
In 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
![Amino Acid Composition of Leaf Protein Concentrates [Part 1] PDF](https://books.google.com/books/content/images/frontcover/pX0yAAAAMAAJ?fife=w80-h100)
Author: Eldean Dale Gerloff
Publisher:
ISBN:
Category : Proteins
Languages : en
Pages : 192
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Author: N. W. Pirie
Publisher: Cambridge University Press
ISBN: 9780521330305
Category : Cooking
Languages : en
Pages : 230
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Book Description
An 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: Joseph F. Zayas
Publisher: Springer Science & Business Media
ISBN: 3642591167
Category : Science
Languages : en
Pages : 383
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Book Description
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. . . . . . . . . . . . . . . . . . . . . . . .
Author: Janitha P.D. Wanasundara
Publisher: Elsevier
ISBN: 0323986080
Category : Technology & Engineering
Languages : en
Pages : 568
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Book Description
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. - Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure - Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems - Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food - Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described
Author:
Publisher:
ISBN:
Category : Extraction (Chemistry)
Languages : en
Pages : 24
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Book Description
