Biochemical Aspects of New Protein Food PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Biochemical Aspects of New Protein Food PDF full book. Access full book title Biochemical Aspects of New Protein Food by Jens Adler-Nissen. Download full books in PDF and EPUB format.
Author: Jens Adler-Nissen
Publisher: Elsevier
ISBN: 148316005X
Category : Science
Languages : en
Pages : 229
Get Book Here
Book Description
Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists. The symposium showcases the presentation of biochemical research that provides a better understanding of the characteristics of new protein foods; their methods of production; and solutions to problems in the evaluation of their nutritive properties. Chapters are devoted to the novel and conventional protein foods in the future; production of food from waste; and a comparative analysis of protein situation in developed versus developing countries. It is hoped that the symposium will be able to help overcome the problems of acceptability of the new foods and catapult it as an important part of human diet. Biochemists, food technologists, biologists, and food manufacturers will find the book interesting and informative.
Author: Jens Adler-Nissen
Publisher: Elsevier
ISBN: 148316005X
Category : Science
Languages : en
Pages : 229
Get Book Here
Book Description
Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists. The symposium showcases the presentation of biochemical research that provides a better understanding of the characteristics of new protein foods; their methods of production; and solutions to problems in the evaluation of their nutritive properties. Chapters are devoted to the novel and conventional protein foods in the future; production of food from waste; and a comparative analysis of protein situation in developed versus developing countries. It is hoped that the symposium will be able to help overcome the problems of acceptability of the new foods and catapult it as an important part of human diet. Biochemists, food technologists, biologists, and food manufacturers will find the book interesting and informative.
Author: B. J. F. Hudson
Publisher: Springer Science & Business Media
ISBN: 1468498959
Category : Technology & Engineering
Languages : en
Pages : 425
Get Book Here
Book Description
Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new develop ments have been of special significance. In this sense, therefore, they are welcome updates.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1442
Get Book Here
Book Description
First multi-year cumulation covers six years: 1965-70.
Author: Srinivasan Damodaran
Publisher: Routledge
ISBN: 1351447521
Category : Technology & Engineering
Languages : en
Pages : 696
Get Book Here
Book Description
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.
Author: J. Richard Blanchard
Publisher: University of California Press
ISBN: 0520368843
Category : Science
Languages : en
Pages : 748
Get Book Here
Book Description
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
Author:
Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 698
Get Book Here
Book Description
Author: Mauron
Publisher: Birkhäuser
ISBN: 3034865406
Category : Science
Languages : en
Pages : 382
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1732
Get Book Here
Book Description
Author: Richard Shibles
Publisher: CRC Press
ISBN: 100000211X
Category : Science
Languages : en
Pages : 1283
Get Book Here
Book Description
This volume consists of full length manuscripts of 159 of the 165 invited papers presented at World Soybean Research Conference III that was held in the Scheman Continuing Education Building at Iowa State University August 12-17, 1984. The authors, widely recognized as world authorities in their fields, represent all aspects of soybean research activity: breeding and genetics, crop and soil management, economics, entomology, food science, international programs, nematology, pathology, physiology, plant nutrition, rhizobiology, utilization, and weed science. This proceedings, which contains more than 1200 pages of information including many tables and figures, represents the most extensive compilation of soybean research results since the previous proceedings were published in 1980. It should be of value to research scientists, students and administrators alike.
Author: Harold Ludwig Wilcke
Publisher:
ISBN: 9780120548019
Category : Food industry and trade
Languages : en
Pages :
Get Book Here
Book Description
