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Author: N. W. Pirie Publisher: Cambridge University Press ISBN: 9780521330305 Category : Cooking Languages : en Pages : 230
Book Description
An account of recent advances in the appreciation of the value of the fiber residue from fractionating leafy plants and in attempts to use the soluble leaf components as a substrate for cultivating microorganisms.
Author: N. W. Pirie Publisher: Cambridge University Press ISBN: 9780521330305 Category : Cooking Languages : en Pages : 230
Book Description
An account of recent advances in the appreciation of the value of the fiber residue from fractionating leafy plants and in attempts to use the soluble leaf components as a substrate for cultivating microorganisms.
Author: Gary Walsh Publisher: John Wiley & Sons ISBN: 9780471899075 Category : Science Languages : en Pages : 564
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.
Author: N. W. Pirie Publisher: Cambridge University Press ISBN: 1107403820 Category : Technology & Engineering Languages : en Pages : 285
Book Description
First published in 1975, this book looks at the different ways in which food protein can be produced. Special attention is given to sources from which food protein could be made by simple techniques in regions where protein deficiency is acute. Also covered are quality control and the acceptability of novel foods.
Author: U. S. Gupta Publisher: CRC Press ISBN: 1439856044 Category : Science Languages : en Pages : 651
Book Description
Until recently, breeding efforts in mass produced food crops centered on high yield production, yet sacrificed flavor, taste, and other qualities. Now, more emphasis is being placed on the enhancement of nutritional and medicinal properties as well as from an environmental impact and sustainability standpoint. This volume looks at the use of crops
Author: Hans F. Linskens Publisher: Springer Science & Business Media ISBN: 3642848303 Category : Science Languages : en Pages : 199
Book Description
The analysis of vegetables and vegetable products is now an important part of everyday life. From the dietary point of view we need to know both the positive and negative aspects of the vegetables we consume - whether they have a high fibre content, for example, or what pesticide residues are present. And from the producers' standpoint, we need to know the methods that are being used to develop new and better vegetables. Thus, genetic analysis becomes important. In this book, a chapter on genetic mapping of pea is included, together with approaches to squash and pumpkin breeding with high carotene content. Also, there are chapters covering the analysis of leaf protein and the oxalic acid content of vegetables, and the analysis of vegetables consumed in tropical Africa. All in all, it is a useful book to have on the shelf for those interested in horticulture, human nutrition or chemical analysis.
Author: Cornelia Vasile Publisher: Nova Publishers ISBN: 9781594547720 Category : Science Languages : en Pages : 278
Book Description
This collection of texts written by well-recognised specialists was constituted having in view these important directions of actual research. Sustainable economical growth requires safe resources of raw materials for the industrial production. Today's most frequently used industrial raw material, petroleum, is neither sustainable, because limited, nor environmentally friendly. While the economy of energy can be based on various alter-native raw materials, such as wind, sun, water, biomass, as well as nuclear fission and fusion, the economy of substances is fundamentally depending on biomass, in particular biomass of plants. In the last decades because of the crude oil and other natural resources crisis, a new alternative has been proposed consisting in utilisation of renewable natural resources as feedstock and fuel, among which the biomass is the most promising.
Author: Grant M. Campbell Publisher: Springer Science & Business Media ISBN: 1475726759 Category : Science Languages : en Pages : 280
Book Description
"So long as a person is capable of self renewal they are a living being. " -Amiel Cereals have been the source of life to the human race, providing nutritional and ma terial needs since the dawn of civilization. As with all dynamic industries, the Cereal in dustry has renewed itself in the past; as the millennium approaches, it is on the brink of another renewal, in which the versatility and providence of cereals are being rediscovered, but in new and exciting ways. Cereals are richly diverse; over 10,000 varieties convert minerals and the energy of the sun into a bursting catalog of functional and versatile biomolecules and biopolymers. Processing technology allows these components to be accessed, separated, isolated and purified, while chemical science allows modification for even greater diversity and speci ficity. The last century has seen the move from cereal- to oil-based chemical and materials industries. But cereals contain a greater variety and functionality of macromolecules than oil. Starch, protein, bran and straw, already diverse across cereal varieties, can be fraction ated into more specific elements, modified chemically to enhance function, or used as feedstocks in fermentation-based bioconversion systems, to produce a range of bulk and fine chemicals for industries as diverse as food, pharmaceuticals, plastics, textiles, pulp and paper, transport, composites and boards, adhesives and energy.
Author: Publisher: ScholarlyEditions ISBN: 1481675044 Category : Medical Languages : en Pages : 97
Book Description
Dietary Proteins—Advances in Research and Application: 2013 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about Milk Proteins in a concise format. The editors have built Dietary Proteins—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Milk Proteins in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Dietary Proteins—Advances in Research and Application: 2013 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: N. W. Pirie
Author: N. W. Pirie
Author: Gary Walsh
Author: N. W. Pirie
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Author: U. S. Gupta
Author: Hans F. Linskens
Author: Cornelia Vasile
Author: Grant M. Campbell
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Author: