Protein Byproducts Book

Protein Byproducts


  • Author : Gurpreet Singh Dhillon
  • Publisher : Academic Press
  • Release Date : 2016-08-13
  • Genre: Technology & Engineering
  • Pages : 352
  • ISBN 10 : 9780128026113

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Protein Byproducts Excerpt :

Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing in detail the different sources of protein-rich byproducts, their extraction, recovery, and characterization. The book provides thorough insights into different protein modification techniques to extend the product portfolio using these waste byproducts. Divided between three main sections, the book covers various feedstock resources, such as animal-derived/plant-derived proteins, marine waste-derived proteins, protein extraction and recovery methods, and related technical issues including modification and conversion technologies for the production of high value bioproducts. It contains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management, serving as a comprehensive reference for students and research scientists in the food and agriculture industries. Covers various feedstock resources, protein extraction, recovery methods, and related technical issues Presents modification and conversion technologies for the production of high value bioproducts Exhibits case studies and examples to illustrate both driving forces and constraints in the utilization of these proteinaceous materials Contains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management Serves as a comprehensive reference for students and research scientists in the food and agriculture industries

Salmon By product Proteins Book

Salmon By product Proteins


  • Author : Ramírez González Ramírez G.
  • Publisher : Food & Agriculture Org.
  • Release Date : 2007
  • Genre: Fish protein concentrate
  • Pages : 40
  • ISBN 10 : 9251058431

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Salmon By product Proteins Excerpt :

Marine Proteins and Peptides Book

Marine Proteins and Peptides


  • Author : Se-Kwon Kim
  • Publisher : John Wiley & Sons
  • Release Date : 2013-03-18
  • Genre: Technology & Engineering
  • Pages : 816
  • ISBN 10 : 9781118375112

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Marine Proteins and Peptides Excerpt :

Food proteins and bioactive peptides play a vital role in thegrowth and development of the body’s structural integrity andregulation, as well as having a variety of other functionalproperties. Land animal-derived food proteins such as collagen andgelatine carry risks of contamination (such as BSE). Marine-derivedproteins, which can provide equivalents to collagen and gelatinwithout the associated risks, are becoming more popular amongconsumers because of their numerous health beneficial effects. Mostmarine-derived bioactive peptides are currently underutilized.While fish and shellfish are perhaps the most obvious sources ofsuch proteins and peptides, there is also the potential for furtherdevelopment of proteins and peptides from sources like algae, seacucumber and molluscs. Marine-derived proteins and peptides alsohave potential uses in novel products, with the possibility of widecommercialization in the food, beverage, pharmaceutical andcosmetic industries, as well as in other fields such asphotography, textiles, leather, electronics, medicine andbiotechnology. Marine Proteins and Peptides: Biological Activities andApplications presents an overview of the current status,future industrial perspectives and commercial trends of bioactivemarine-derived proteins and peptides. Many of the industrialperspectives are drawn from the food industry, but the book alsorefers to the pharmaceutical and cosmetics industries. There haverecently been significant advances in isolating functionalingredients from marine bio-resources and seafood by-products foruse in these industries, but little has been published, creating aknowledge gap, particularly with regard to the isolation andpurification processes. This book is the first to fill thatgap. Marine Proteins and Peptides: Biological Activities andApplications is a valuable resource for researchers inmarine biochemistry field as well as food industry managersinterested in exploring novel techniques and knowledge onalternative foo

Cell Free Protein Expression Book

Cell Free Protein Expression


  • Author : W. Antoni Kudlicki
  • Publisher : CRC Press
  • Release Date : 2007-11-27
  • Genre: Science
  • Pages : 242
  • ISBN 10 : 9781498713290

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Cell Free Protein Expression Excerpt :

Following its inception in the 1950s, cell-free protein synthesis made a tremendous impact on the basic life sciences. The use of cell-free systems was key to understanding molecular mechanisms underlying one of the most complicated processes found in nature: protein translation. Since this time, aggressive cutting-edge research and stiff commerica

Alternative Proteins Book

Alternative Proteins


  • Author : Alaa El-Din A. Bekhit
  • Publisher : CRC Press
  • Release Date : 2022-01-21
  • Genre: Health & Fitness
  • Pages : 448
  • ISBN 10 : 9781000510744

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Alternative Proteins Excerpt :

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.

Frozen Food Locker Plants Book

Frozen Food Locker Plants


  • Author : Paul Coffman Wilkins
  • Publisher : Unknown
  • Release Date : 1957
  • Genre: Cold-storage lockers
  • Pages : 392
  • ISBN 10 : STANFORD:36105214550829

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Frozen Food Locker Plants Excerpt :

Proteins  Sustainable Source  Processing and Applications Book

Proteins Sustainable Source Processing and Applications


  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-05-30
  • Genre: Health & Fitness
  • Pages : 358
  • ISBN 10 : 9780128172865

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Proteins Sustainable Source Processing and Applications Excerpt :

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

Food Processing By Products and their Utilization Book

Food Processing By Products and their Utilization


  • Author : Anil Kumar Anal
  • Publisher : John Wiley & Sons
  • Release Date : 2017-10-23
  • Genre: Technology & Engineering
  • Pages : 592
  • ISBN 10 : 9781118432891

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Food Processing By Products and their Utilization Excerpt :

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the

Sustainable Agriculture Reviews 56 Book

Sustainable Agriculture Reviews 56


  • Author : Ajay Rana
  • Publisher : Springer Nature
  • Release Date : 2021
  • Genre: Agricultural wastes
  • Pages : 311
  • ISBN 10 : 9783030844059

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Sustainable Agriculture Reviews 56 Excerpt :

In the future circular economy all waste will be recycled into fuels, materials and active compounds. In particular, the food and agro-industries produce huge amounts of waste residues, which are actually underexploited and often polluting the environment. This book reviews the sources, extraction, processing and applications of value-added compounds from agro-waste, with a focus on drug delivery, tea, apple pomace, lignin nanocomposites, bioethanol, fertilizers and sitosterol. Food residues provide bioactive molecules, enzymes, vitamins, antioxidants, and animal feed.

Integrated Processing Technologies for Food and Agricultural By Products Book

Integrated Processing Technologies for Food and Agricultural By Products


  • Author : Zhongli Pan
  • Publisher : Academic Press
  • Release Date : 2019-07-13
  • Genre: Business & Economics
  • Pages : 452
  • ISBN 10 : 9780128141397

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Integrated Processing Technologies for Food and Agricultural By Products Excerpt :

Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies

Advances in Seafood Byproducts 2002 Conference Proceedings Book

Advances in Seafood Byproducts 2002 Conference Proceedings


  • Author : Peter J. Bechtel
  • Publisher : Unknown
  • Release Date : 2003
  • Genre: Fishery products
  • Pages : 556
  • ISBN 10 : UCSD:31822033236795

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Advances in Seafood Byproducts 2002 Conference Proceedings Excerpt :

The seafood byproducts industry will find this book a valuable reference for years to come. The information presented at the 2nd International Seafood Byproduct Conference (Anchorage, Alaska, 2002) promises to play an important role in fish byproduct utilization and fish waste disposal issues, critical to the survivability and sustainability of fishing industries. Topics addressed in 45 contributions, representing 18 countries, include ¥Increased human consumption of fish oils and food supplements derived from seafoods, due to advances in medical sciences.¥New secondary products for human, animal, and industrial uses from seafood processing byproducts.¥New methods that improve seafood byproduct safety and processing. ¥Technological advances that have changed processing methods and increased the percentage of fish biomass used as human food.

Food Wastes and By products Book

Food Wastes and By products


  • Author : Rocio Campos-Vega
  • Publisher : John Wiley & Sons
  • Release Date : 2020-02-03
  • Genre: Technology & Engineering
  • Pages : 476
  • ISBN 10 : 9781119534105

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Food Wastes and By products Excerpt :

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.