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Grain and Seed Proteins Functionality

Author : Jose Carlos Jimenez-Lopez

Publisher : BoD – Books on Demand

Page : 202 pages

File Size : 47,67 MB

Release : 2021-06-30

Category : Science

ISBN : 1839685905

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Book Description

Climate resilience and growing population are the two main global challenges that encourage the development of an affordable and sustainable source of vegetable protein to ensure future food security. Advanced scientific programs and agro-food developments should be proprietarily on-demand to face different stresses in order to maintain yield and quality of seed production. In this regard, legume crops are key sustainable alternatives for healthier diets while contributing to appropriate natural resource management. Taken together, the 11 chapters in this book represent a generous addition to the progress in our understanding of climate-resilient legumes, hoping to contribute to the improvement of global food security in the future.



Seed Proteins

Author : Peter R. Shewry

Publisher : Springer Science & Business Media

Page : 892 pages

File Size : 34,84 MB

Release : 2012-12-06

Category : Science

ISBN : 9401144311

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Book Description

Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus of research over the past 100 years. The properties and behaviour of seed proteins pervade modem life in numerous ways. For example, legume and cereal proteins are used'in the production of a wide range of meat-free foods; the process of bread-making is dep~ndent on the physical chemical properties of wheat seed proteins; and in developed, as well as developing, countries, nutritional deficiencies among vegetarian diets are avoided through balancing legume and cereal seeds as sources of dietary proteins. Understanding seed proteins, in order to improve their composition and properties and to increase their concentrations, will thus continue to be an important research objective for the future. The present volume represents the culmination of a long-discussed plan of the editors, to bring together the best international authorities in order to compile a definitive monograph on biological, biochemical, molecular and genetic aspects of seed proteins.



Wheat: Chemistry and Technology

Author : Khalil Khan

Publisher : Elsevier

Page : 480 pages

File Size : 18,84 MB

Release : 2016-06-10

Category : Technology & Engineering

ISBN : 0128104546

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Book Description

Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.



Bioactive Molecules in Food

Author : Jean-Michel Mérillon

Publisher : Springer Nature

Page : 2353 pages

File Size : 27,87 MB

Release : 2019-01-25

Category : Technology & Engineering

ISBN : 3319780301

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Book Description

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.



Biochemical Testing

Author : Jose C. Jimenez-Lopez

Publisher : BoD – Books on Demand

Page : 230 pages

File Size : 43,39 MB

Release : 2012-03-07

Category : Science

ISBN : 9535102494

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Book Description

Biochemical testing necessitates the determination of different parameters, and the identification of the main biological chemical compounds, by using molecular and biochemical tools. The purpose of this book is to introduce a variety of methods and tools to isolate and identify unknown bacteria through biochemical and molecular differences, based on characteristic gene sequences. Furthermore, molecular tools involving DNA sequencing, and biochemical tools based in enzymatic reactions and proteins reactivity, will serve to identify genetically modified organisms in agriculture, as well as for food preservation and healthcare, and improvement through natural products utilization, vaccination and prophylactic treatments, and drugs testing in medical trials.



Global Wheat Production

Author : Shah Fahad

Publisher : BoD – Books on Demand

Page : 252 pages

File Size : 45,21 MB

Release : 2018-08-16

Category : Technology & Engineering

ISBN : 1789233364

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Book Description

Global wheat consumption in the 2016/2017 season is forecasted to reach a record high 736m tonnes, showing a growth of 25% in the last 15 years. This raises the question which outlets the wheat is going into, what the growth of these outlets is, which regions or countries have grown the most, and where do we see future potential. Strong competition of other feed grains like corn is expected to slow the growth of wheat used for feed in the next years, and in the future, companies involved in the grain supply chain and feeding industry will need to be flexible enough to continue to meet this fast-changing demand for feed grains. For feed producers, this means they need to be able to access supplies of different grains from different origins to allow for the cheapest composition of their feed, while grain suppliers need to be able to continuously best engage with global trading opportunities to originate grains in various regions and move them to demand regions as cost-effectively as possible.



Sprouted Grains

Author : Hao Feng

Publisher : Elsevier

Page : 347 pages

File Size : 32,65 MB

Release : 2018-10-11

Category : Technology & Engineering

ISBN : 0128115262

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Book Description

Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies. This edited volume brings together the world's leading researchers on sprouted grains. - Presents the nutrient and bioactive components of these healthy grains - Provides extensive coverage of products developed from sprouted grains - Includes contributions from an International team of both academic and industrial authors - Covers the equipment and technology used in grain processing



The Gluten Proteins

Author : Domenico Lafiandra

Publisher : Royal Society of Chemistry

Page : 464 pages

File Size : 16,40 MB

Release : 2007-10-31

Category : Science

ISBN : 1847552099

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Book Description

This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use of proteomics and genomics. Furthermore, information dedicated to intolerances and allergies is included and opens the possibility to widen future research opportunities, promoting cooperation between wheat breeders, medical researchers and gluten chemists and geneticists. The Gluten Proteins provides an authoritative source of information for researchers, professionals and postgraduate students wishing to increase their knowledge of the molecular bases of gluten functionality and nutritional role, as well as touching on possible future research opportunities.



Product Design and Engineering

Author : Ulrich Bröckel

Publisher : John Wiley & Sons

Page : 367 pages

File Size : 16,13 MB

Release : 2013-08-02

Category : Technology & Engineering

ISBN : 3527654763

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Book Description

Covering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemical Engineering, with backgrounds from academia as well as industry. Therefore, this multifaceted area is highlighted from different angles: essential physico-chemical background, latest measurement and prediction techniques, and numerous applications from cosmetic up to food industry. Recommended reading for process, pharma and chemical engineers, chemists in industry, and those working in the pharmaceutical, food, cosmetics, dyes and pigments industries.



Functional Food

Author : María Chávarri Hueda

Publisher : BoD – Books on Demand

Page : 320 pages

File Size : 41,97 MB

Release : 2017-08-02

Category : Science

ISBN : 9535134396

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Book Description

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.



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