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Author: Luisa Mariana Valverde-Quiroz Publisher: ISBN: Category : Languages : en Pages : 212
Book Description
The world supply of protein is derived from either plant or animal sources. Plants provide 65% of total amount in global protein production and animal products contribute 35% of per capita availability of food protein. In the food industry, proteins from seeds possess desirable functional properties and provide essential amino acids in food systems. The seeds most frequently used are soybean, pea, sunflower and some cereals, due to their nutritional value and their functional properties, such as emulsification, solubility, foaming properties, and water and oil absorption capacities. New protein sources from seeds have been reported as potential ingredients in certain food applications and promise new alternatives in the food industry. Cottonseed meal is by-product after lint fiber is ginned. Once seeds are separated from hull plant, these are crushed and the oil is extracted. Cottonseed meal is mainly used to feed animals in the countries where cotton oil is produced. However, the cottonseed meal can be fed only to adult animal ruminants because it contains a compound called gossypol. Gossypol is highly toxic to monogastrics because affects enzymatic reactions for many biological processes, as well the ability of cells to respond to oxidative stress and inhibition of oxygen from hemoglobin. Gossypol is found in the cotton plant and it is concentrated in the seed. A natural cotton selection with low gossypol content was used in this research. The objectives of this study were determined pH and temperature effect on glandless cottonseed protein extraction. Glandless cottonseed protein for human consumption is possible to several factors including abundance, desirable texture, and good nutritional properties in food. Finally, to optimize a protein extraction process from glandless cottonseed meal would have potential applications in food industry: this could improve quality in foods and developed new products.
Author: Luisa Mariana Valverde-Quiroz Publisher: ISBN: Category : Languages : en Pages : 212
Book Description
The world supply of protein is derived from either plant or animal sources. Plants provide 65% of total amount in global protein production and animal products contribute 35% of per capita availability of food protein. In the food industry, proteins from seeds possess desirable functional properties and provide essential amino acids in food systems. The seeds most frequently used are soybean, pea, sunflower and some cereals, due to their nutritional value and their functional properties, such as emulsification, solubility, foaming properties, and water and oil absorption capacities. New protein sources from seeds have been reported as potential ingredients in certain food applications and promise new alternatives in the food industry. Cottonseed meal is by-product after lint fiber is ginned. Once seeds are separated from hull plant, these are crushed and the oil is extracted. Cottonseed meal is mainly used to feed animals in the countries where cotton oil is produced. However, the cottonseed meal can be fed only to adult animal ruminants because it contains a compound called gossypol. Gossypol is highly toxic to monogastrics because affects enzymatic reactions for many biological processes, as well the ability of cells to respond to oxidative stress and inhibition of oxygen from hemoglobin. Gossypol is found in the cotton plant and it is concentrated in the seed. A natural cotton selection with low gossypol content was used in this research. The objectives of this study were determined pH and temperature effect on glandless cottonseed protein extraction. Glandless cottonseed protein for human consumption is possible to several factors including abundance, desirable texture, and good nutritional properties in food. Finally, to optimize a protein extraction process from glandless cottonseed meal would have potential applications in food industry: this could improve quality in foods and developed new products.
Author: Publisher: ISBN: Category : Food Languages : en Pages : 936
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: David D. Fang Publisher: John Wiley & Sons ISBN: 0891186255 Category : Technology & Engineering Languages : en Pages : 816
Book Description
"Cotton, 2nd edition, edited by David D. Fang and Richard G. Percy, is a long awaited, much needed comprehensive update on the science of cotton. This book epitomizes the thorough coverage of an Agronomy Monograph. Readers will find essential coverage of the many scientific advancements in the field, from fiber handling to the transgenic cotton revolution. This amazing and versatile crop, cultivated for more than 7000 years, is one of the most powerful stories in agricultural science. More than 50 experts who contributed to this volume represent the leading edge of this exciting story."
Author: Mendel Friedman Publisher: Springer Science & Business Media ISBN: 1468433660 Category : Science Languages : en Pages : 879
Book Description
The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.
Author: B.J.F. Hudson Publisher: Springer Science & Business Media ISBN: 1461526523 Category : Technology & Engineering Languages : en Pages : 377
Book Description
The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. Each volume contained inter alia one or more chapters that were concerned with new or developing sources of food proteins. Most of these have now been collected together in an up dated and re-evaluated form for the present volume. 'New' sources of food proteins includes those sources that are unconventional, that are still of very limited significance in market terms, or that are at present of very localized use. Several of these were included in 'Developments in Food Proteins'. One of them, algae, appeared both in Volume 1 and in an up-dated form in Volume 7. It is therefore not included here. Others, such as yeasts and bacteria, have not yet increased in practical importance as potential food components beyond the long-term promise already evident at that time. However, leaf protein, as described in the present Chapter 10, has moved from the original rather crude concept to a much more sophisticated product in the form of Rubisco. Fungal protein, as Quorn (Chapter 11), has also proved to be potentially of real food value. 'Developing' sources of food protein are those sources that have always been basic items in human diets.
Author: Marion Eugene Ensminger Publisher: CRC Press ISBN: 1000942996 Category : Medical Languages : en Pages : 1218
Book Description
Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
Author: Sayyad Zahid Qamar Publisher: BoD – Books on Demand ISBN: 9535138375 Category : Technology & Engineering Languages : en Pages : 222
Book Description
Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the field. Part (A) on Metal Extrusion contains chapters on spur gear manufacturing, stiff vacuum extrusion, and indirect extrusion for subsurface tubular expansion. Part (B) on Food and Polymer Extrusion includes chapters on extrusion cooking of functional foods, changes in nutritional properties in extrusion of cereals, physicochemical changes of starch in extrusion of corn flour, extruded aquaculture feed, optimal design of polymer extrusion dies, and extrusion cooking technology for food products.
Author: Marion Eugene Ensminger Publisher: CRC Press ISBN: 084938981X Category : Technology & Engineering Languages : en Pages : 1218
Book Description
Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
Author: Luisa Mariana Valverde-Quiroz
Author: Luisa Mariana Valverde-Quiroz
Author: Manoj Kumar
Author: 
Author: David D. Fang
Author: Mendel Friedman
Author: B.J.F. Hudson
Author: Marion Eugene Ensminger
Author: Sayyad Zahid Qamar
Author: Thomas H. Applewhite
Author: Marion Eugene Ensminger