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Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 012817286X
Category : Technology & Engineering
Languages : en
Pages : 359
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Book Description
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. - Supports the current applications of proteins in the food industry, along with those that are under development - Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation - Explores industrial applications that are affected by aforementioned aspects
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 012817286X
Category : Technology & Engineering
Languages : en
Pages : 359
Get Book Here
Book Description
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. - Supports the current applications of proteins in the food industry, along with those that are under development - Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation - Explores industrial applications that are affected by aforementioned aspects
Author: G. Norton
Publisher: Butterworth-Heinemann
ISBN: 1483165353
Category : Science
Languages : en
Pages : 365
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Book Description
Plant Proteins is a compendium of papers discussing, in general, plant proteins as materials for human foods, and in particular, the properties, biosynthesis, deposition of reserves in seeds, undesirable factors, production, and nutritional aspects of plant proteins in the food industry. Some papers review the properties and biosynthesis of plant proteins, the synthesis of chloroplast proteins, and legume seed proteins. Other papers discuss the development of protein reserves in seeds, as well as the toxicity and antagonistic actions in relation to amino acid and protein synthesis. One paper examines the world supply and demand for sources of protein from three plant sources, namely cereals, oilseeds, and legumes. Another paper discusses the capabilities of certain species of micro-organisms to synthesize from a few simple raw materials all the main components needed in the diet of a human or a farm animal. One paper notes that the acceptance of plant protein foods in society depends on their presentation, flavor, texture, appearance, identity, and product name. This compendium will benefit agronomists, agriculturists, biochemists, microbiologists, nutritionists, botanists, chemists, economists, food scientists, physicists and plant breeders.
Author: Sudarshan Nadathur
Publisher: Elsevier
ISBN: 0323916538
Category : Technology & Engineering
Languages : en
Pages : 717
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Book Description
Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. - Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins - Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins - Provides an overview of production, including processing, protein isolation, use cases and functionality
Author: Fatih Ozogul
Publisher: Elsevier
ISBN: 0443133697
Category : Technology & Engineering
Languages : en
Pages : 603
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Book Description
Plant-based Proteins: Sources, extraction, applications, value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label proteins. Divided in 6 sections such as Cereal-based proteins, Pseudocereal-based proteins, Protein from pulses, Protein from seeds and nuts, Protein from fruits and vegetables, and Plant-based proteins (Value-chain and sustainability), the book extensively covers the composition, quality characteristics, and comparative analysis of plant and animal-based proteins and their potential industrial applications. A comprehensive reference offering the food industry and researchers the actual state-of-the-art necessary insights to know what has been done recently and the potential uses of plant proteins. - Explains the utilization of protein as clean label ingredients - Includes insights on extraction, composition, and quality - Discusses industrial applications and health-promoting benefits - Covers safety, toxicology, and shelf life - Provides a comparative analysis of plant- and animal-based proteins
Author: Swapan K. Datta
Publisher: CRC Press
ISBN: 1420049291
Category : Science
Languages : en
Pages : 296
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Book Description
A great deal of research has been focused on the isolation, characterization, and regulation of expression of pathogenesis-related proteins since the discovery that several of the PR-proteins had antimicrobial or insecticidal activity and can delay the progression of diseases caused by several pathogens belonging to diverse genera. This is an excit
Author: Thomas Burr Osborne
Publisher:
ISBN:
Category : Proteins
Languages : en
Pages : 152
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Book Description
Author: Jacques Gueguen
Publisher: Springer Science & Business Media
ISBN: 3662037203
Category : Science
Languages : en
Pages : 358
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Book Description
Jointly published with INRA, Paris Plant proteins are regarded as versatile, functional ingredients or as active biological compounds, and as essential nutrients in food. Besides food uses, plant proteins are also considered as "green" chemical molecules useful in manufacturing non-food industrial products. This new utilization of plant proteins presents a great challenge for agriculture and industry and will also be beneficial for the environment. In this book, numerous scientists working on all aspects of proteins from the major European crops report on the role played by plant proteins in food systems and their effects on human health. In addition, the most recent data on protein-based plastic materials and other non-food products are presented.
Author: Shaul Yalovsky
Publisher: Springer Science & Business Media
ISBN: 3642035248
Category : Science
Languages : en
Pages : 340
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Book Description
This volume focuses on the structure, function and regulation of plant signaling G proteins and their function in hormonal pathways, polarity, differentiation, morphogenesis and responses to biotic and abiotic stresses. Plants are sessile organisms that need to continuously coordinate between external and internal cues. This coordination requires the existence of hubs to allow cross-talk between different signaling pathways. A single family of Rho GTPases, termed either ROPS or RACs, and heterotrimeric G proteins have emerged as the major molecular switches in a multitude of signal transduction pathway in plants.
Author:
Publisher: ScholarlyEditions
ISBN: 1464936358
Category : Science
Languages : en
Pages : 61
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Book Description
Plant Proteins: Advances in Research and Application: 2011 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about Plant Proteins in a concise format. The editors have built Plant Proteins: Advances in Research and Application: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Plant Proteins in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Plant Proteins: Advances in Research and Application: 2011 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/.
Author: Gary Walsh
Publisher: John Wiley & Sons
ISBN: 9780471899075
Category : Science
Languages : en
Pages : 564
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Book Description
Protein Biotechnology and Biochemistry is a complete and definitive source of information for all those interested in the area, providing a broad overview of the various medical, diagnostic and industrial uses of proteins. It covers basic biochemical principles as well as providing a comprehensive survey of products currently available or under development. * The new edition has been thoroughly updated with new material. * The key difference is that this new edition will include more "pure" biochemistry. * There are two completely new chapters: Protein Structure - an overview and Novel Proteins from Novel Sources. Chapter 2, Protein Structure, an overview and chapter 3, Protein Purification & Characterisation, make up approximately 30% of the book. These chapters concentrate on the basic biochemical principles of proteins and will lay the foundations for the rest of the book. The remaining chapters focus on protein biotechnology and have been rearranged, updated and expanded.
