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Bioactive proteins and peptides as functional foods and nutraceuticals / / Yoshinori Mine, Eunice Li-Chan, and Bo Jiang, editors
| Bioactive proteins and peptides as functional foods and nutraceuticals / / Yoshinori Mine, Eunice Li-Chan, and Bo Jiang, editors |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, c2010 |
| Descrizione fisica | 1 online resource (436 p.) |
| Disciplina |
612.3/98
664.01 |
| Altri autori (Persone) |
MineYoshinori
Li-ChanEunice JiangBo <1962-> |
| Collana | Institute of Food Technologists Series |
| Soggetto topico |
Proteins in human nutrition
Functional foods |
| ISBN |
1-282-68306-3
9786612683060 0-8138-1132-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals; Contents; Preface; Contributors; Part 1:Introduction; Chapter 1: Biologically Active Food Proteins and Peptides in Health: An Overview; Part 2:Functions of Biologically Active Proteins and Peptides; Chapter 2: Anti-inflammatory/Oxidative Stress Proteins and Peptides; Chapter 3:Antioxidant Peptides; Chapter 4: Antihypertensive Peptides and Their Underlying Mechanisms; Chapter 5: Food Protein-Derived Peptides as Calmodulin Inhibitors; Chapter 6:Soy Protein for the Metabolic Syndrome
Chapter 7:Amyloidogenic Proteins and PeptidesChapter 8: Peptide-Based Immunotherapy for Food Allergy; Chapter 9: Gamma-Aminobutyric Acid; Chapter 10: Food Proteins or Their Hydrolysates as Regulators of Satiety; Part 3: Examples of Food Proteins and Peptides with Biological Activity; Chapter 11: Health-Promoting Proteins and Peptides in Colostrum and Whey; Chapter 12:Functional Food Products with Antihypertensive Effects; Chapter 13: Secreted Lactoferrin and Lactoferrin-Related Peptides: Insight into Structure and Biological Functions Chapter 14: Bioactive Peptides and Proteins from Fish Muscle and CollagenChapter 15: Animal Muscle-Based Bioactive Peptides; Chapter 16: Processing and Functionality of Rice Bran Proteins and Peptides; Chapter 17:Bioactive Proteins and Peptides from Egg Proteins; Chapter 18:Soy Peptides as Functional Food Materials; Chapter 19: Bioactivity of Proteins and Peptides from Peas(Pisum sativum, Vigna unguiculata , and Cicer arietinum L); Chapter 20:Wheat Proteins and Peptides; Part 4: Recent Advances in Bioactive Peptide Analysis for Food Application Chapter 21:Peptidomics for Bioactive Peptide AnalysisChapter 22:In silico Analysis of Bioactive Peptides; Chapter 23: Flavor-Active Properties of Amino Acids, Peptides, and Proteins; Chapter 24: Controlled Release and Delivery Technology of Biologically Active Proteins and Peptides; Index |
| Record Nr. | UNINA-9910139218303321 |
| Ames, Iowa, : Wiley-Blackwell, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Egg bioscience and biotechnology [[electronic resource] /] / edited by Yoshinori Mine
| Egg bioscience and biotechnology [[electronic resource] /] / edited by Yoshinori Mine |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Interscience, c2008 |
| Descrizione fisica | 1 online resource (378 p.) |
| Disciplina | 660.6 |
| Altri autori (Persone) | MineYoshinori |
| Soggetto topico |
Biotechnology
Eggs - Biotechnology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-28441-6
9786611284411 0-470-18124-9 0-470-18123-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | EGG BIOSCIENCE AND BIOTECHNOLOGY; CONTENTS; Preface; Contributors; 1 Structure and Chemical Compositions of Eggs; 2 Biosynthesis and Structural Assembly of Eggshell Components; 3 Bioavailability and Physiological Function of Eggshells and Eggshell Membranes; 4 Bioactive Components in Egg White; 5 Bioactive Components in Egg Yolk; 6 Egg Allergens; 7 Production of Novel Proteins in Chicken Eggs; 8 Egg Products Industry and Future Perspectives; Index |
| Record Nr. | UNINA-9910145736903321 |
| Hoboken, N.J., : Wiley-Interscience, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Egg bioscience and biotechnology [[electronic resource] /] / edited by Yoshinori Mine
| Egg bioscience and biotechnology [[electronic resource] /] / edited by Yoshinori Mine |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Interscience, c2008 |
| Descrizione fisica | 1 online resource (378 p.) |
| Disciplina | 660.6 |
| Altri autori (Persone) | MineYoshinori |
| Soggetto topico |
Biotechnology
Eggs - Biotechnology |
| ISBN |
1-281-28441-6
9786611284411 0-470-18124-9 0-470-18123-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | EGG BIOSCIENCE AND BIOTECHNOLOGY; CONTENTS; Preface; Contributors; 1 Structure and Chemical Compositions of Eggs; 2 Biosynthesis and Structural Assembly of Eggshell Components; 3 Bioavailability and Physiological Function of Eggshells and Eggshell Membranes; 4 Bioactive Components in Egg White; 5 Bioactive Components in Egg Yolk; 6 Egg Allergens; 7 Production of Novel Proteins in Chicken Eggs; 8 Egg Products Industry and Future Perspectives; Index |
| Record Nr. | UNINA-9910831071903321 |
| Hoboken, N.J., : Wiley-Interscience, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Egg bioscience and biotechnology / / edited by Yoshinori Mine
| Egg bioscience and biotechnology / / edited by Yoshinori Mine |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Interscience, c2008 |
| Descrizione fisica | 1 online resource (378 p.) |
| Disciplina | 660.6 |
| Altri autori (Persone) | MineYoshinori |
| Soggetto topico |
Biotechnology
Eggs - Biotechnology |
| ISBN |
1-281-28441-6
9786611284411 0-470-18124-9 0-470-18123-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | EGG BIOSCIENCE AND BIOTECHNOLOGY; CONTENTS; Preface; Contributors; 1 Structure and Chemical Compositions of Eggs; 2 Biosynthesis and Structural Assembly of Eggshell Components; 3 Bioavailability and Physiological Function of Eggshells and Eggshell Membranes; 4 Bioactive Components in Egg White; 5 Bioactive Components in Egg Yolk; 6 Egg Allergens; 7 Production of Novel Proteins in Chicken Eggs; 8 Egg Products Industry and Future Perspectives; Index |
| Record Nr. | UNINA-9910877708003321 |
| Hoboken, N.J., : Wiley-Interscience, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of Poultry Science and Technology [[electronic resource] ] : Secondary Processing
| Handbook of Poultry Science and Technology [[electronic resource] ] : Secondary Processing |
| Autore | Guerrero-Legarreta Isabel |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2010 |
| Descrizione fisica | 1 online resource (632 p.) |
| Disciplina |
636.5
664/.93 |
| Altri autori (Persone) |
HuiY. H
Alarcón-RojoAlma Delia AlvaradoChristine BawaAmarinder S Guerrero-AvendañoFrancisco LundénJanne McKeeLisa Pérez-ÁlvarezJosé Ángel MineYoshinori OwensCasey M RegensteinJoe M RosminiMarcelo R Soriano-SantosJorge WuJ. Eddie |
| Soggetto topico |
Poultry -- Processing
Poultry plants |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-68622-4
9786612686221 0-470-50447-1 0-470-50446-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY; CONTENTS; Contributors; Preface; PART I SECONDARY PROCESSING OF POULTRY PRODUCTS; 1 Processed Poultry Products: A Primer; PART II METHODS FOR PROCESSING POULTRY PRODUCTS; 2 Gelation and Emulsion: Principles; 3 Gelation and Emulsion: Applications; 4 Battering and Breading: Principles and System Development; 5 Battering and Breading: Frying and Freezing; 6 Mechanical Deboning: Principles and Equipment; 7 Mechanical Deboning: Applications and Product Types; 8 Marination, Cooking, and Curing: Principles; 9 Marination, Cooking, and Curing: Applications
10 Nonmeat IngredientsPART III PRODUCT MANUFACTURING; 11 Overview of Processed Poultry Products; 12 Canned Poultry Meat; 13 Turkey Bacon; 14 Turkey Sausages; 15 Breaded Products (Nuggets); 16 Paste Products (Pâté); 17 Poultry Ham; 18 Luncheon Meat Including Bologna; 19 Processed Egg Products: Perspective on Nutritional Values; 20 Dietary Products for Special Populations; PART IV PRODUCT QUALITY AND SENSORY ATTRIBUTES; 21 Sensory Analysis; 22 Texture and Tenderness in Poultry Products; 23 Protein and Poultry Meat Quality; 24 Poultry Flavor: General Aspects and Applications 25 Poultry Meat Color26 Refrigerated Poultry Handling; PART V ENGINEERING PRINCIPLES, OPERATIONS, AND EQUIPMENT; 27 Basic Operations and Conditions; 28 Poultry-Processing Equipment; 29 Thermal Processing; 30 Packaging for Poultry Products; PART VI CONTAMINANTS, PATHOGENS, ANALYSIS, AND QUALITY ASSURANCE; 31 Contamination of Poultry Products; 32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products; 33 Campylobacter in Poultry Processing; 34 Microbiology of Ready-to-Eat Poultry Products; 35 Chemical Analysis of Poultry Meat 36 Microbial Analytical Methodology for Processed Poultry ProductsPART VII SAFETY SYSTEMS IN THE UNITED STATES; 37 Sanitation Requirements; 38 HACCP for the Poultry Industry; 39 FSIS Enforcement Tools and Processes; Index; Contents of Volume 1: Primary Processing |
| Record Nr. | UNINA-9910140597903321 |
Guerrero-Legarreta Isabel
|
||
| Hoboken, : Wiley, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of Poultry Science and Technology [[electronic resource] ] : Secondary Processing
| Handbook of Poultry Science and Technology [[electronic resource] ] : Secondary Processing |
| Autore | Guerrero-Legarreta Isabel |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2010 |
| Descrizione fisica | 1 online resource (632 p.) |
| Disciplina |
636.5
664/.93 |
| Altri autori (Persone) |
HuiY. H
Alarcón-RojoAlma Delia AlvaradoChristine BawaAmarinder S Guerrero-AvendañoFrancisco LundénJanne McKeeLisa Pérez-ÁlvarezJosé Ángel MineYoshinori OwensCasey M RegensteinJoe M RosminiMarcelo R Soriano-SantosJorge WuJ. Eddie |
| Soggetto topico |
Poultry -- Processing
Poultry plants |
| ISBN |
1-282-68622-4
9786612686221 0-470-50447-1 0-470-50446-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY; CONTENTS; Contributors; Preface; PART I SECONDARY PROCESSING OF POULTRY PRODUCTS; 1 Processed Poultry Products: A Primer; PART II METHODS FOR PROCESSING POULTRY PRODUCTS; 2 Gelation and Emulsion: Principles; 3 Gelation and Emulsion: Applications; 4 Battering and Breading: Principles and System Development; 5 Battering and Breading: Frying and Freezing; 6 Mechanical Deboning: Principles and Equipment; 7 Mechanical Deboning: Applications and Product Types; 8 Marination, Cooking, and Curing: Principles; 9 Marination, Cooking, and Curing: Applications
10 Nonmeat IngredientsPART III PRODUCT MANUFACTURING; 11 Overview of Processed Poultry Products; 12 Canned Poultry Meat; 13 Turkey Bacon; 14 Turkey Sausages; 15 Breaded Products (Nuggets); 16 Paste Products (Pâté); 17 Poultry Ham; 18 Luncheon Meat Including Bologna; 19 Processed Egg Products: Perspective on Nutritional Values; 20 Dietary Products for Special Populations; PART IV PRODUCT QUALITY AND SENSORY ATTRIBUTES; 21 Sensory Analysis; 22 Texture and Tenderness in Poultry Products; 23 Protein and Poultry Meat Quality; 24 Poultry Flavor: General Aspects and Applications 25 Poultry Meat Color26 Refrigerated Poultry Handling; PART V ENGINEERING PRINCIPLES, OPERATIONS, AND EQUIPMENT; 27 Basic Operations and Conditions; 28 Poultry-Processing Equipment; 29 Thermal Processing; 30 Packaging for Poultry Products; PART VI CONTAMINANTS, PATHOGENS, ANALYSIS, AND QUALITY ASSURANCE; 31 Contamination of Poultry Products; 32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products; 33 Campylobacter in Poultry Processing; 34 Microbiology of Ready-to-Eat Poultry Products; 35 Chemical Analysis of Poultry Meat 36 Microbial Analytical Methodology for Processed Poultry ProductsPART VII SAFETY SYSTEMS IN THE UNITED STATES; 37 Sanitation Requirements; 38 HACCP for the Poultry Industry; 39 FSIS Enforcement Tools and Processes; Index; Contents of Volume 1: Primary Processing |
| Record Nr. | UNINA-9910830132103321 |
|
Guerrero-Legarreta Isabel
|
||
| Hoboken, : Wiley, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nutrigenomics and proteomics in health and disease : impact of food factors-gene interactions / / editors, Yoshinori Mine, Kazuo Miyashita, Fereidoon Shahidi
| Nutrigenomics and proteomics in health and disease : impact of food factors-gene interactions / / editors, Yoshinori Mine, Kazuo Miyashita, Fereidoon Shahidi |
| Pubbl/distr/stampa | Ames, IA, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (413 p.) |
| Disciplina | 613.2 |
| Altri autori (Persone) |
MineYoshinori
MiyashitaKazuo ShahidiFereidoon <1951-> |
| Collana | Hui: Food Science and Technology |
| Soggetto topico |
Nutrition - Genetic aspects
Proteomics |
| ISBN |
1-282-37156-8
9786612371561 0-8138-0726-3 0-8138-0717-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Nutrigenomics and Proteomics in Health and Disease; Contents; Preface; Contributors; Section I Introduction; 1 Nutrigenomics and Proteomics in Health and Disease: An Overview; 2 Omics in Nutrition and Health Research; Section II Genomics and Proteomics in Health and Diseases; 3 Toward Personalized Nutrition and Medicine: Promises and Challenges; 4 Obesity and Nuclear Receptors: Effective Genomic Strategies in Functional Foods; 5 Inflammatory Genes Involved in Obesity-Induced Inflammatory Responses and Pathologies; 6 Genomics and Proteomics in Allergy
Section III Food Factors-Gene Interactions7 Beneficial Effects of Conjugated Linoleic Acid; 8 Regulation of Gene Transcription by Fatty Acids; 9 Nonnutrient Functionality of Amino Acids; 10 Functional Bioactive Proteins and Peptides in Nutrigenomics; 11 Antiobesity Effect of Allenic Carotenoid, Fucoxanthin; 12 Control of Systemic Inflammation and Chronic Diseases-The Use of Turmeric and Curcuminoids; 13 Alteration in Gene Expression and Proteomic Profiles by Soy Isoflavone; 14 Green Tea Polyphenol-Modulated Genome Functions for Protective Health Benefits 15 Oat Avenanthramides: A Novel Antioxidant16 Cancer-Preventive Effects and Molecular Actions of Anthocyanins; 17 Food Components Activating Capsaicin Receptor TRPV1; 18 New Therapeutic Effects of Anthocyanins: Antiobesity Effect, Antidiabetes Effect, and Vision Improvement; 19 Licorice Flavonoids; 20 Isoprenols; 21 Anti-inflammatory and Anticarcinogenesis Potentials of Citrus Coumarins and Polymethylated Flavonoids; 22 Probiotics: Food for Thought; Section IV Advanced Analytical Techniques for Nutrigenomics and Proteomics 23 Microarrays: A Powerful Tool for Studying the Functions of Food and Its Nutrients24 Challenges and Current Solutions in Proteomic Sample Preparations; 25 Computational Methods in Cancer Gene Networking; 26 Peptidomics; Index |
| Record Nr. | UNINA-9910139987803321 |
| Ames, IA, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||