The Effect of Proteolytic Enzymes on Functional and Physical Properties of Egg Albumen PDF Download

Author: Larry Paul Grunden
Publisher:
ISBN:
Category : Albumins
Languages : en
Pages : 194

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Book Description

Author: William J Stadelman
Publisher: CRC Press
ISBN: 135145370X
Category : Technology & Engineering
Languages : en
Pages : 620

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Book Description
Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.

Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1078

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Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Author: Peter Chi Keung Cheung
Publisher: Springer
ISBN: 9783642366048
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 784

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Book Description

Author: Rickey Y. Yada
Publisher: Elsevier
ISBN: 1855738376
Category : Technology & Engineering
Languages : en
Pages : 705

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Book Description
Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.Proteins in food processing is a comprehensive and authoritative reference for the food processing industry. - Reviews the wide range of protein sources available - Examines ways of modifying protein sources - Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

Author: Rainer Huopalahti
Publisher: Springer Science & Business Media
ISBN: 3540378855
Category : Science
Languages : en
Pages : 310

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Book Description
Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.

Author: Blanca Hernández-Ledesma
Publisher: BoD – Books on Demand
ISBN: 9535109642
Category : Technology & Engineering
Languages : en
Pages : 279

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Book Description
"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. Also, the chapters describe the impact of bioactive peptides on the physiological absorption, regulation and disease prevention. The book also covers the recent technological advances for the production of food peptides. Bioactive Food Peptides in Health and Disease provides updated and interesting information, being a good reference book for nutritional and food scientists, biochemists, industry producers, and consumers.

Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1212

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Book Description

Author: Robert J. Whitehurst
Publisher: John Wiley & Sons
ISBN: 9781444309942
Category : Technology & Engineering
Languages : en
Pages : 384

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Book Description
The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.