Probing the Determinants of Protein Thermal Stability Using Chicken Egg-white Lysozyme as a Model PDF Download
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Author: Phoebe Fey-Ping Shih
Publisher:
ISBN:
Category :
Languages : en
Pages : 452
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Book Description
Author: Phoebe Fey-Ping Shih
Publisher:
ISBN:
Category :
Languages : en
Pages : 452
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Book Description
Author:
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ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 800
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ISBN:
Category : Medicine
Languages : en
Pages : 1860
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Author:
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ISBN:
Category : Medicine
Languages : en
Pages : 1196
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Author:
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ISBN:
Category : Biochemistry
Languages : en
Pages : 412
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Author: Rainer Huopalahti
Publisher: Springer Science & Business Media
ISBN: 3540378855
Category : Science
Languages : en
Pages : 310
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Book Description
Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.
Author: Jasim Ahmed
Publisher: John Wiley & Sons
ISBN: 1118935721
Category : Technology & Engineering
Languages : en
Pages : 490
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Book Description
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
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Category : Agriculture
Languages : en
Pages : 660
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Author:
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Category : Agriculture
Languages : en
Pages : 2652
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Author: Yoshinori Mine
Publisher: CRC Press
ISBN: 1000899616
Category : Technology & Engineering
Languages : en
Pages : 807
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Book Description
Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, both for the nutritional value of its many components (e.g., proteins, vitamins, minerals, choline, specific long chain fatty acids) as well for its wide range of functional characteristics, including foaming, gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production, processing and commercialization as well as research. Since the beginning of the 21st century, the global production of eggs has grown by 69.5%, farm production systems have evolved to improve the welfare of laying hens, many eggshell and egg products have been developed to address the changing demands of consumers and our knowledge of the composition of the egg has been boosted by the latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to governments, academia and industry. The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology, covering topics such as world egg production, marketing of eggs, chemistry of egg components, functional properties of egg components, egg processing, egg product development, eggshell quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive components, egg biotechnology and sustainability of egg production. Features Includes the most current and comprehensive scientific and technical information about egg science and technology Presents an ideal guide for professionals in related food industries, egg business consultants, regulatory agencies and research groups Answers the need for a comprehensive textbook for upper-level undergraduate and graduate courses in food science, animal science and poultry departments A global panel of experts in the field of egg science was gathered with the aim to provide the most updated information and development on many topics likely to interest readers ranging from academia and food science students to managers working in the food production and egg processing sectors. This handbook is an excellent resource for the food and poultry industry, R&D sectors, as well as experts in the field of food and nutrition.
