Food proteins

Tetracycline (TC) is a broad-spectrum antibiotic used in the treatment of several infectious diseases. The excessive use of tetracycline antibiotics, especially tetracyclines in livestock, has raised concerns about residues of tetracycline antibiotics in food that may affect consumers' health.

12p viamancio 04-06-2024 2 0   Download

Ebook "Current topics in complement II" to discuss recent advances in this rapidly-evolving field. This volume represents a collection of topics on the “novel” functions of complement, pathophysiology, protein structures, and complement therapeutics discussed during the conference.

333p ladongphongthanh1008 22-04-2024 3 1   Download

Ebook "Chemistry of maillard reactions in processed foods" s aim at presenting chemical background information or an introduction and clear-cut overview on the chemistry related to specific topics in this area. Typical topics thus include: ccompound classes in foods—their chemistry and properties with respect to the foods (e.g. sugars, proteins, fats, minerals,...); contaminants and additives in foods—their chemistry and chemical transformations;...

64p tracanhphuonghoa1007 22-04-2024 7 3   Download

Ebook "Mechanism and theory in food chemistry (Second edition)" is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick.

460p tracanhphuonghoa1007 22-04-2024 6 3   Download

Ebook "Imaging technologies and data processing for food engineers" provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts.

357p tudohanhtau1006 29-03-2024 2 1   Download

Ebook "Rheology of fluid, semisolid, and solid foods: Principles and applications (Third edition)" includes the following important additions: a section on microstructure; discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length; a phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions;...

470p tudohanhtau1006 29-03-2024 2 1   Download

Ebook "Proteomics in foods: Principles and applications" will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification.

589p coduathanh1122 27-03-2024 3 1   Download

Part 1 book "Advances in chemical engineering" includes content: Application of chebyshev polynomials to calculate density and fugacity using saft equation of state to predict asphaltene precipitation conditions; based on common inverted microscope to measure UV vis spectra of single oil gas inclusions and colour analysis; challenging evaluation of the hybrid technique of chemical engineering - proton NMR technique for food engineering; modelling approach for redesign of technical processes; application potential of food protein modification,... and other contents.

334p muasambanhan09 16-03-2024 3 1   Download

Part 1 book "Chromatography - The most versatile method of chemical analysis" by Leonardo de Azevedo Calderon includes contents: Purification of phospholipases A2 from American snake venoms; use of chromatography in animal ecology; 2D-NanoLC-ESI-MS/MS for separation and identification of mouse brain membrane proteins; analytical methods for quantification of drug metabolites in biological samples; current trends in sample treatment techniques for environmental and food analysis,... and other contents.

239p muasambanhan09 16-03-2024 4 1   Download

Part 2 book "Essential cell biology" includes content: Membrane structure, transport across cell membranes, how cells obtain energy from food, energy generation in mitochondria and chloroplasts, intracellular compartments and protein transport, cell signaling, cytoskeleton, the cell division cycle, sexual reproduction and genetics, cell communities: tissues, stem cells and cancer.

467p muasambanhan08 01-03-2024 3 1   Download

Ebook "Biotechnological applications of the yeast Yarrowia lipolytica" offers various applications in the food, feed, pharmaceutical, and fine chemistry industries, as well as in environmental protection contexts such as waste treatment and bioremediation. The yeast breaks down hydrophobic substrates such as n-alkanes, fatty acids, fats, and oils, yielding valuable biotechnological products such as organic acids, extracellular enzymes, aroma compounds, bioemulsifiers, polyols, single-cell proteins, and single-cell oils.

83p manmanthanhla0201 26-02-2024 9 1   Download

Ebook "Functional foods and nutraceuticals (Food science text series)" has been organized based on two main sections; the fi rst describes the bioactive properties of major nutrients (carbohydrates, proteins, lipids, and polyphenols) while the second discusses the role of major food types (soybean, fi sh, milk, fruits, and vegetables, and miscellaneous foods) in health promotion.

163p manmanthanhla0201 26-02-2024 3 1   Download

Part 1 book "Introduction to human nutrition" includes content: Introduction to human nutrition - a global perspective on food and nutrition, body composition, energy metabolism, nutrition and metabolism of proteins and amino acids, digestion and metabolism of carbohydrates, nutrition and metabolism of lipids, dietary reference standards, the vitamins.

202p muasambanhan08 23-02-2024 4 2   Download

Part 1 book "Animal nutrition" includes content: The animal and its food, carbohydrates, lipids, proteins, nucleic acids and other nitrogenous compounds, vitamins, minerals, enzymes, digestion, metabolism, evaluation of foods - digestibility; evaluation of foods - energy content of foods and energy partition within the animal.

360p muasambanhan07 20-02-2024 6 0   Download

Ebook "Ingredients in meat products: Properties, functionality and applications" present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities.

421p manmanthanhla0201 26-02-2024 2 1   Download

Ebook "Essentials of food science (Third edition)" is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectines and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

565p manmanthanhla0201 27-02-2024 7 2   Download

Ebook "Food emulsifiers and their applications (Second edition)" has focused on the design and application of emulsifiers as versatile food ingredients. The second edition has updated and expanded applications, from both theoretical and practical perspectives. The first three chapters describe design, synthesis, analysis, and commercial preparation of emulsifiers. Synergistic and antagonistic interactions with other food ingredients, such as carbohydrates, proteins, and water, are discussed in the next three chapters.

433p manmanthanhla0201 27-02-2024 2 1   Download

Ebook "Food materials science: Principles and practice" provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry.

611p manmanthanhla0201 27-02-2024 6 1   Download

Ebook "The influence of chemistry on new foods and traditional products" concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.

70p nhanphanguyet 28-01-2024 4 2   Download

Ebook "Upscaling of bio-nano-processes: Selective bioseparation by magnetic particles" despite ongoing progress in nano- and biomaterial sciences, large scale bioprocessing of nanoparticles remains a great challenge, especially because of the difficulties in removing unwanted elements during processing in food, pharmaceutical and feed industry at production level. This book presents magnetic nanoparticles and a novel technology for the upscaling of protein separation.

250p nhanphanguyet 28-01-2024 3 2   Download