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From Ptolemaus to Copernicus : The Evolving System of Gluten-Related Disorder / / Carlo Catassi, Alessio Fasano
| From Ptolemaus to Copernicus : The Evolving System of Gluten-Related Disorder / / Carlo Catassi, Alessio Fasano |
| Autore | Catassi Carlo |
| Pubbl/distr/stampa | Basel : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2018 |
| Descrizione fisica | 1 online resource (238 pages) |
| Disciplina | 613.282 |
| Soggetto topico | Gluten |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | From Ptolemaus to Copernicus |
| Record Nr. | UNINA-9910674007603321 |
Catassi Carlo
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| Basel : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
From Ptolemaus to Copernicus : The Evolving System of Gluten-Related Disorder / / Carlo Catassi and Alessio Fasano
| From Ptolemaus to Copernicus : The Evolving System of Gluten-Related Disorder / / Carlo Catassi and Alessio Fasano |
| Autore | Catassi Carlo |
| Pubbl/distr/stampa | Basel : , : MDPI AG, , 2018 |
| Descrizione fisica | 1 online resource (238 pages) |
| Disciplina | 613.282 |
| Soggetto topico | Gluten |
| ISBN |
9783038427322
3038427322 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | From Ptolemaus to Copernicus |
| Record Nr. | UNINA-9910765605803321 |
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Catassi Carlo
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| Basel : , : MDPI AG, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food proteins [[electronic resource] /] / edited by G.O. Phillips and P.A. Williams
| Handbook of food proteins [[electronic resource] /] / edited by G.O. Phillips and P.A. Williams |
| Pubbl/distr/stampa | Cambridge, : Woodhead Pub., 2011 |
| Descrizione fisica | 1 online resource (457 p.) |
| Disciplina | 613.282 |
| Altri autori (Persone) |
PhillipsG. O
WilliamsP. A |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food - Protein content
Proteins |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-61344-797-3
0-85709-363-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Handbook of food proteins; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Introduction to food proteins; 1.1 Introduction; 1.2 Structure of protein; 1.3 Functional properties of proteins; 1.4 Scope of this book; 2 Caseins; 2.1 Introduction; 2.2 Manufacture of casein-based ingredients; 2.3 Structure and properties; 2.4 Uses and applications of casein-based ingredients; 2.5 Interactions with other ingredients; 2.6 Technical data and specifications; 2.7 Regulatory status; 2.8 References; 3 Whey proteins
3.1 Introduction3.2 Manufacture of whey protein ingredients; 3.3 Chemistry of the major whey proteins; 3.4 Technical data; 3.5 Uses and applications of whey protein ingredients; 3.6 Whey protein hydrolysates; 3.7 Regulatory status; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 Acknowledgements; 3.11 References; 4 Meat protein ingredients; 4.1 Introduction; 4.2 Sources of meat protein ingredients; 4.3 Lean tissue protein ingredients; 4.4 Connective tissue protein ingredients; 4.5 Hydrolysates and flavors; 4.6 Blood protein ingredients; 4.7 Future trends 4.8 Acknowledgment4.9 References; 5 Gelatin; 5.1 Introduction; 5.2 Manufacturing gelatin; 5.3 Regulations, technical data and standard quality test methods; 5.4 Chemical composition and physical properties of collagens and gelatins; 5.5 Gelatin derivatives; 5.6 Applications of gelatin; 5.7 Acknowledgements; 5.8 References and sources of further information and advice; 6 Seafood proteins; 6.1 Introduction; 6.2 Chemistry of seafood proteins; 6.3 Seafood proteins as a component of the human diet; 6.4 Comparison of seafood proteins with vegetable and other animal proteins 6.5 Functional properties of seafood proteins6.6 Factors affecting functional properties of seafood proteins; 6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products; 6.8 Products derived from seafood proteins; 6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources; 6.10 Regulatory aspects of seafood protein: allergies to seafood proteins; 6.11 References; 7 Egg proteins; 7.1 Introduction; 7.2 Egg white: chemical composition and structure; 7.3 Manufacture of egg white ingredients 7.4 Functional properties of egg white7.5 Conclusion: egg white; 7.6 Egg yolk: chemical composition and structure; 7.7 Manufacture of egg yolk ingredients and egg yolk separation; 7.8 Functional properties of egg yolk; 7.9 Conclusion: egg yolk; 7.10 Regulatory status: egg proteins as food allergens; 7.11 References; 8 Soy proteins; 8.1 Introduction; 8.2 Soybean storage proteins: structure-function relationship of β-conglycinin and glycinin; 8.3 Soy protein as a food ingredient; 8.4 Improving soy protein functionality; 8.5 Conclusion; 8.6 References; 9 Peas and other legume proteins 9.1 Introduction |
| Record Nr. | UNINA-9910479899803321 |
| Cambridge, : Woodhead Pub., 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food proteins [[electronic resource] /] / edited by G.O. Phillips and P.A. Williams
| Handbook of food proteins [[electronic resource] /] / edited by G.O. Phillips and P.A. Williams |
| Pubbl/distr/stampa | Cambridge, : Woodhead Pub., 2011 |
| Descrizione fisica | 1 online resource (457 p.) |
| Disciplina | 613.282 |
| Altri autori (Persone) |
PhillipsG. O
WilliamsP. A |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food - Protein content
Proteins |
| ISBN |
1-61344-797-3
0-85709-363-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Handbook of food proteins; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Introduction to food proteins; 1.1 Introduction; 1.2 Structure of protein; 1.3 Functional properties of proteins; 1.4 Scope of this book; 2 Caseins; 2.1 Introduction; 2.2 Manufacture of casein-based ingredients; 2.3 Structure and properties; 2.4 Uses and applications of casein-based ingredients; 2.5 Interactions with other ingredients; 2.6 Technical data and specifications; 2.7 Regulatory status; 2.8 References; 3 Whey proteins
3.1 Introduction3.2 Manufacture of whey protein ingredients; 3.3 Chemistry of the major whey proteins; 3.4 Technical data; 3.5 Uses and applications of whey protein ingredients; 3.6 Whey protein hydrolysates; 3.7 Regulatory status; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 Acknowledgements; 3.11 References; 4 Meat protein ingredients; 4.1 Introduction; 4.2 Sources of meat protein ingredients; 4.3 Lean tissue protein ingredients; 4.4 Connective tissue protein ingredients; 4.5 Hydrolysates and flavors; 4.6 Blood protein ingredients; 4.7 Future trends 4.8 Acknowledgment4.9 References; 5 Gelatin; 5.1 Introduction; 5.2 Manufacturing gelatin; 5.3 Regulations, technical data and standard quality test methods; 5.4 Chemical composition and physical properties of collagens and gelatins; 5.5 Gelatin derivatives; 5.6 Applications of gelatin; 5.7 Acknowledgements; 5.8 References and sources of further information and advice; 6 Seafood proteins; 6.1 Introduction; 6.2 Chemistry of seafood proteins; 6.3 Seafood proteins as a component of the human diet; 6.4 Comparison of seafood proteins with vegetable and other animal proteins 6.5 Functional properties of seafood proteins6.6 Factors affecting functional properties of seafood proteins; 6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products; 6.8 Products derived from seafood proteins; 6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources; 6.10 Regulatory aspects of seafood protein: allergies to seafood proteins; 6.11 References; 7 Egg proteins; 7.1 Introduction; 7.2 Egg white: chemical composition and structure; 7.3 Manufacture of egg white ingredients 7.4 Functional properties of egg white7.5 Conclusion: egg white; 7.6 Egg yolk: chemical composition and structure; 7.7 Manufacture of egg yolk ingredients and egg yolk separation; 7.8 Functional properties of egg yolk; 7.9 Conclusion: egg yolk; 7.10 Regulatory status: egg proteins as food allergens; 7.11 References; 8 Soy proteins; 8.1 Introduction; 8.2 Soybean storage proteins: structure-function relationship of β-conglycinin and glycinin; 8.3 Soy protein as a food ingredient; 8.4 Improving soy protein functionality; 8.5 Conclusion; 8.6 References; 9 Peas and other legume proteins 9.1 Introduction |
| Record Nr. | UNINA-9910789725503321 |
| Cambridge, : Woodhead Pub., 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Plant Protein Foods / / edited by Annamalai Manickavasagan, Loong-Tak Lim, Amanat Ali
| Plant Protein Foods / / edited by Annamalai Manickavasagan, Loong-Tak Lim, Amanat Ali |
| Autore | Manickavasagan A. |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (522 pages) |
| Disciplina |
572.62
613.282 |
| Collana | Biomedical and Life Sciences Series |
| Soggetto topico |
Food science
Botany Food Engineering Plant Science Food Science |
| ISBN | 3-030-91206-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. High protein foods: A comparison of animal origin vs plant origin foods -- 2. An overview of plant-based protein rich products -- 3. Processing technologies to produce plant protein concentrates and isolates -- 4. Product development technologies for plant protein-based foods -- 5. Enrichment and fortification of traditional foods with plant protein isolates -- 6. Plant-based meat analogues and modified meat extenders -- 7. Fermented plant protein products -- 8. Extruded protein films / non-textured protein products -- 9. Plant protein based drinks / beverages -- 10. Sensory and physical properties of plant protein foods -- 11. Amino acid profile and bioavailability of plant-based protein rich products -- 12. Nutritional quality, health implications of plant-based protein rich foods and/or Plant protein foods in the prevention and management of non-communicable diseases -- 13. Anti-nutritional factors and biologicalconstraints in the use of plant protein isolates and concentrates -- 14. Safety and regulation requirements for plant-based protein rich foods -- 15. Meat replacers and meal plans based on plant protein isolates for human consumption -- 16. Global trends in the use of plant protein foods: Awareness, availability and consumption -- 17. Marketing opportunities for plant-based protein products. |
| Record Nr. | UNINA-9910556878803321 |
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Manickavasagan A.
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Plant-Based Proteins : Production, Physicochemical, Functional, and Sensory Properties
| Plant-Based Proteins : Production, Physicochemical, Functional, and Sensory Properties |
| Autore | Li Yonghui |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, NY : , : Springer, , 2025 |
| Descrizione fisica | 1 online resource (442 pages) |
| Disciplina | 613.282 |
| Collana | Methods and Protocols in Food Science Series |
| ISBN |
9781071642726
1071642723 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910983384403321 |
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Li Yonghui
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| New York, NY : , : Springer, , 2025 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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