Xem 1-20 trên 73 kết quả Food proteins
  • .FOOD PROTEIN ANALYSIS Quantitative Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.Effects on Processing R. K. Owusu-Apenten The Pennsylvania State University University Park, Pennsylvania Marcel Dekker, Inc. TM New York • Basel Copyright © 2002 by Marcel Dekker, Inc. All Rights Reserved. .ISBN: 0-8247-0684-6 This book is printed on acid-free paper.

    pdf482p mylan23 15-04-2013 63 21   Download

  • "Bioactive Food Peptides in Health and Disease" highlights recent developments on bioactive food peptides for the promotion of human health and the prevention/management of chronic diseases. The book provides a comprehensive revision of bioactive peptides obtained from both animal and plant food sources. Aspects related to their bioactivity, mechanism of action, and bioavailability are extensively described along the different chapters.

    pdf276p phoebe75 19-02-2013 17 5   Download

  • Collection of reports on medical research published in the medical journal Critical Care helps you have more knowledge about medicine subjects: Should digestion assays be used to estimate persistence of potential allergens in tests for safety of novel food proteins?

    pdf7p coxanh_5 28-10-2011 23 1   Download

  • The intent of this booklet is to provide an overview of the key benefits of soy protein products in an easily understood format. Soy protein, flour, concentrates, and isolates have been shown to be versatile food ingredients. The functional properties and nutritional benefits of soy protein products are fully described.

    pdf57p baobaont 08-05-2010 224 147   Download

  • Enzymes may be described as 'functional catalytic proteins'. I do hope, however, that this volume will re-introduce them as useful and targeted workforces. Like the more familiar human workforces, they have preferred working conditions, may be trained (cultured) to carry out very specific tasks, and they cannot function when their food (substrate) runs out.

    pdf270p thanhthao567 20-12-2011 106 66   Download

  • Cơ thể con người thường hay dị ứng với một số thực phẩm khi ăn chúng như: Hải sản (cá biển, sò, tôm, cua, mực…), đậu phộng, đậu nành, hạt điều… Các loại hóa chất bảo quản thực phẩm như: Sodium sulfite, sodium, bisulfite, potassium bisulfite, hàn the (borate sodium)… Các loại hóa chất tạo mùi, tạo ngọt như: Bột ngọt (monosodium glutamate), aspartame (NutraSweet)… và các loại hóa chất tạo màu như: Tartrazine (màu vàng số 5)… Khi ăn các loại thực phẩm trên, cơ thể tạo...

    pdf5p xukadethuong 11-07-2010 106 25   Download

  • One of the greatest challenges faced by the food scientist is man himself with his highly sensitive oral equipment for evaluating food texture. The recognition of this challenge leads immediately to two questions: ‘How can we characterize the texture of foodstuffs in a manner that will reflect human perceptions?’ and, then, ‘How may we preserve, formulate and process products in a way that will be acceptable to the consumer?’

    pdf514p tom_123 14-11-2012 52 21   Download

  • Milk evolved as a means of providing for the postnatal needs of the developing mammalian neonate. Any perception that milk is a simple, homogeneous fluid does not adequately acknowledge the remarkable array of complex activities and functionalities of its constituent components.

    pdf350p taurus23 27-09-2012 78 16   Download

  • The editor has been involved with the safety assessment of proteins used in food production for more than 20 years. During that time, I have answered many questions regarding the safety of proteins developed by Monsanto. Some of the questions were asked by those who were familiar with the safety assessment of small-molecularweight chemicals (pesticides and food additives).

    pdf297p tom_123 14-11-2012 27 9   Download

  • 1. Chất keo thực phẩm là gì ? 2. Nguồn gốc chất keo 3. Tính chất chức năng 4. Một số chất keo sử dụng trong CNTP 3 .Chất keo thực phẩm là gì ? Chất keo là những polymer thực phẩm khi tan trong nước tạo thành dung dịch keo (colloidal solution) có tính nhớt. Keywords:  Polimer: protein, tinh bột, chất gum,….  Dung dịch keo 4 .Dung dịch keo có đặc điểm gì ? 5 .

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  • The past decade has seen the field of proteomics expand from a highly technical endeavor to a widely utilized technique. The objective of this book is to highlight the ways in which proteomics is currently being employed to address issues in the biological sciences. Although there have been significant advances in techniques involving the utilization of proteomics in biology, fundamental approaches involving basic sample visualization and protein identification still represent the principle techniques used by the vast majority of researchers to solve problems in biology.

    pdf276p ktct_1669 09-05-2012 186 51   Download

  • Thực phẩm là bất kỳ chất [1] tiêu thụ để cung cấp hỗ trợ dinh dưỡng cho cơ thể. Nó thường có nguồn gốc thực vật hoặc động vật, và có chứa các chất dinh dưỡng cần thiết, chẳng hạn như carbohydrate , chất béo , protein , vitamin hoặc khoáng chất. Chất là ăn một loại sinh vật và đồng hóa bởi các tế bào của sinh vật trong một nỗ lực để sản xuất năng lượng, duy trì cuộc sống, hoặc kích thích tăng trưởng....

    pdf66p donna_012345 18-01-2012 352 30   Download

  • Spirulina are multicellular and filamentous blue-green microalgae belonging to two separate genera Spirulina and Arthrospira and consists of about 15 species. Of these, Arthrospira platensis is the most common and widely available spirulina and most of the published research and public health decision refers to this specific species. It grows in water, can be harvested and processed easily and has significantly high macro- and micronutrient contents. In many countries of Africa, it is used as human food as an important source of protein and is collected from natural water, dried and eaten....

    pdf41p lulanphuong 20-03-2012 94 23   Download

  • However, in 2009, about 15% of world corn production is converted into ethanol fuel. More subtle example occurs when a inedible biomass as energy source, but its production still compete with food supply chain. Recent world food price increases, especially in 2008 has been blamed a classification of food crops towards biofuels production.

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  • Although the United States is the most powerful nation on earth, the one area in which this country does not excel is health. And the future is not bright. Almost a third of our young children are obese, and many do not exercise. No matter how much information becomes available about the dangers of a sedentary lifestyle and a diet heavily dependent on processed foods, we don't change our ways. Ideally, Americans should be able to translate financial well-being into habits that lead to longer and better lives, untroubled by expensive and chronic medical illnesses.

    pdf299p cronus75 13-01-2013 57 9   Download

  • small water bodies like ponds now contributes 80% of the country’s inland fish production. However, future growth in freshwater aquaculture to meet rising demand for fish is likely to be constrained by limited supplies of land for digging new ponds and of water to fill them. In this context, reservoirs offer immense scope for increasing fish production.

    pdf22p lulanphuong 20-03-2012 37 8   Download

  • The initial impetus for this book on fibers originated from a weeklong symposium where scientists of a variety of walks met to discuss their work on fibers with medical and specialty applications. Seeing the benefits of sharing information across disparate fields and disciplines of science we realized the potential for cross-fertilization of ideas between different area of fiber science. Thus, represented here are a variety of potential product lines under the cover of a single book, which for the imaginative scientist we hope will lead to some new food for thought....

    pdf239p gian_anh 18-10-2012 26 8   Download

  • Eat for better health and weight loss the Paleo way with this revised edition of the bestselling guide-over 100,000 copies sold to date! Healthy, delicious, and simple, the Paleo Diet is the diet we were designed to eat. If you want to lose weight-up to 75 pounds in six months-or if you want to attain optimal health, The Paleo Diet will work wonders. Dr.

    pdf145p cronus75 12-01-2013 24 8   Download

  • Corn is the major cereal crop of the U.S. and the second most important cereal crop worldwide. The diversity of potential uses for corn was realized by the Native Americans prior to the first voyage of Columbus. Today, corn production in the U.S. provides feed, food, and a resource for many unique industrial and commercial products. The potential to enhance use of corn for specialty purposes based on existing uses, and develop new products to meet the needs of future generations, provides the plant breeder/plant scientist with unique challenges.

    pdf469p layon_5 30-03-2013 42 8   Download

  • Food hypersensitivity refers to all types of overreactions that an organism can have against a food component. Food sensitivity includes food allergy and food intolerance. Food allergy is a specific form of food hypersensitivity that activates the immune system, leading to an exaggerated response. An immunological reaction is a reaction against foreign substances entering the body. An allergen (nearly always a protein in the offending food) sets off a chain of reactions in the immune system including the release of antibodies.

    pdf3p truongthiuyen2 09-06-2011 43 7   Download

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