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Author: Hilton C Deeth
Publisher: Academic Press
ISBN: 0128121254
Category : Technology & Engineering
Languages : en
Pages : 748
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Book Description
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
Author: Hilton C Deeth
Publisher: Academic Press
ISBN: 0128121254
Category : Technology & Engineering
Languages : en
Pages : 748
Get Book Here
Book Description
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
Author: Carlson Wade
Publisher: Prentice Hall
ISBN: 9780135855881
Category : Science
Languages : en
Pages : 242
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Book Description
Author: Rudy Silva
Publisher: Lulu.com
ISBN: 0359651321
Category :
Languages : en
Pages : 120
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Book Description
Author: KeShun Liu
Publisher: Springer
ISBN: 146151763X
Category : Technology & Engineering
Languages : en
Pages : 557
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Book Description
The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called "yellow jewel," "great treasure," "nature's miracle protein," and "meat of the field. " Now this bean is seen by some as a weapon against world hunger and a protein of the future. Most recently, the soybean has been touted as a possible weapon against chronic diseases. Since large-scale introduction to the Western world at the beginning of the twentieth century, the cultivation and use of soybeans have undergone a dramatic revolution: from traditional soyfoods in the Orient to a new generation of soyfoods in the West, from animal feed to value-added food protein ingredients, from industrial paints to affordable table oils and spreads, from an old field crop to a new crop with wide regions of adoptability, herbicide tolerance, pest resistance, and/or altered chemical composition, and from limited regional cultivation to expanded worldwide production.
Author: Arthur Herzog III
Publisher: Arthur Herzog III
ISBN: 0595297625
Category : Fiction
Languages : en
Pages : 305
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Book Description
Enjoy everlasting youth with Imortalon It was possibly the discovery of a lifetime: a drug that would reverse the effects of aging, seemingly indefinitely. The tests were all positive, first on rats, then monkeys and other large animals, and finally, on humans. It was a dream come true, the promise of a healthy, happy life, with all the benefits of the young, including energy, vitality, and sex drive, for 200+years or more. Tens of millions clamored to be among the first to take the drug. The FDA approved the drug in record time. Unfortunately that was before anyone found out about the headaches, the uncontrollable rage, and the suicides...the dream became a nightmare!
Author:
Publisher:
ISBN:
Category : Produce trade
Languages : en
Pages : 20
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Book Description
Author: Nick Barnard
Publisher: Kyle Books
ISBN: 085783665X
Category : Cooking
Languages : en
Pages : 535
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Book Description
Nominee - James Beard Award: Best Book, Health and Special Diets This comprehensive guide will show you how to find true nourishment and pleasure in the discovery, preparation and eating of real food and drink. It's not about fashionable dieting or being anxious about food choices, it's about positive eating. Techniques include making your own butter, yogurt, ghee, lard, broth, dairy and water kefir, kombucha, coconut water, kimchi, sauerkraut, sourdough, as well as sprouting grains and activating nuts and seeds. And there are also 100 wholesome recipes that encourage the use of good animal fats, well-fed meat, sprouted grains, local and seasonal produce, which will leave you feeling happy and satisfied. This is an easy book to dip into for advice, inspiration and truly health-giving recipes.
Author: Mumtaz Anwar
Publisher: BoD – Books on Demand
ISBN: 1839681454
Category : Science
Languages : en
Pages : 136
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Book Description
p53 is a protein that plays an important role in the regulation of cell division and thereby offers protection to the cell against malignant transformation. This is the most well-studied and most appreciated role of p53, due to which the protein is famously known as the “guardian of the genome.” It is the most studied protein in all forms of cancer research, with much of this research investigating p53’s role in tumor suppression. However, research has also shown that p53 plays a role in a wide range of other cellular functions, like serving as a biomarker for environmental pollution. Even as a tumor suppressor and transcription factor, many aspects of p53 function are still obscure, and research in the field is continually attempting to shed light on these functions. This book examines and discusses the myriad roles of p53 and different aspects of its functions. Chapters examine p53 in cancer prevention, DNA repair, gene regulation, and more.
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914535
Category : Reference
Languages : en
Pages : 590
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Book Description
Author: Jing Zhao
Publisher: Royal Society of Chemistry
ISBN: 1839165057
Category : Medical
Languages : en
Pages : 278
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Book Description
Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins. There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market.
