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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 | ||
| ||
Food hydrocolloids / editor, Martin Glicksman
| Food hydrocolloids / editor, Martin Glicksman |
| Pubbl/distr/stampa | Boca Raton : CRC Press, c1982-c1986 |
| Descrizione fisica | 3 v. : ill. ; 26 cm |
| Disciplina | 664.01 |
| Altri autori (Persone) | Glicksman, Martin |
| Soggetto topico | Hydrocolloids |
| ISBN |
0849360412 (v.1)
0849360420 (v.2) 0849360439 (v.3) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991000717269707536 |
| Boca Raton : CRC Press, c1982-c1986 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Food materials research
| Food materials research |
| Pubbl/distr/stampa | Fayetteville, GA : , : Maximum Academic Press, , 2021- |
| Disciplina | 664.01 |
| ISSN | 2771-4683 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | FMR |
| Record Nr. | UNISA-996579163103316 |
| Fayetteville, GA : , : Maximum Academic Press, , 2021- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food materials research
| Food materials research |
| Pubbl/distr/stampa | Fayetteville, GA : , : Maximum Academic Press, , 2021- |
| Descrizione fisica | 1 online resource |
| Disciplina | 664.01 |
| Soggetto topico |
Food industry and trade - Technological innovations
Food science Science des aliments |
| Soggetto genere / forma | Periodicals |
| ISSN | 2771-4683 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | FMR |
| Record Nr. | UNINA-9910805093903321 |
| Fayetteville, GA : , : Maximum Academic Press, , 2021- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food materials science [[electronic resource] ] : principles and practice / / Jose Miguel Aguilea, Peter J. Lillford, editors
| Food materials science [[electronic resource] ] : principles and practice / / Jose Miguel Aguilea, Peter J. Lillford, editors |
| Edizione | [1st ed. 2008.] |
| Pubbl/distr/stampa | New York, : Springer, c2008 |
| Descrizione fisica | 1 online resource (623 p.) |
| Disciplina | 664.01 |
| Altri autori (Persone) |
AguileraJosé Miguel
LillfordP |
| Collana | Food engineering series |
| Soggetto topico |
Food - Analysis
Food - Composition |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-10790-5
9786611107901 0-387-71947-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Fundamentals -- Why Food Materials Science? -- The Composite Structure of Biological Tissue Used for Food -- Food Polymers -- The Crystalline State -- The Glassy State -- Rubber Elasticity and Wheat Gluten Proteins -- State Diagrams of Food Materials -- Nanotechnology in Food Materials Research -- Assembly of Structures in Foods -- Solid Food Foams -- Probing Food Structure -- Structuring Operations -- Structure–Property Relationships in Foods -- Structuring Water by Gelation -- Bubble-Containing Foods -- Emulsions: Principles and Preparation -- Processing of Food Powders -- Fat Crystal Networks -- Extrusion -- Polyphasic Food Systems -- Structuring Dairy Products by Means of Processing and Matrix Design -- Structured Cereal Products -- Structured Meat Products -- Structured Chocolate Products -- Edible Moisture Barriers for Food Product Stabilization -- Encapsulation of Bioactives. |
| Record Nr. | UNINA-9910451017803321 |
| New York, : Springer, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food Materials Science [[electronic resource] ] : Principles and Practice / / edited by José Miguel Aguilera, Peter J. Lillford
| Food Materials Science [[electronic resource] ] : Principles and Practice / / edited by José Miguel Aguilera, Peter J. Lillford |
| Edizione | [1st ed. 2008.] |
| Pubbl/distr/stampa | New York, NY : , : Springer New York : , : Imprint : Springer, , 2008 |
| Descrizione fisica | 1 online resource (616 pages : illustrations) |
| Disciplina | 664.01 |
| Altri autori (Persone) |
AguileraJose Miguel
LillfordP |
| Collana | Food Engineering Series |
| Soggetto topico |
Food science
Chemistry Physical chemistry Food Science Physical Chemistry |
| ISBN |
1281107905
9786611107901 9781461498285 0387719474 9780387719474 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Fundamentals -- Why Food Materials Science? -- The Composite Structure of Biological Tissue Used for Food -- Food Polymers -- The Crystalline State -- The Glassy State -- Rubber Elasticity and Wheat Gluten Proteins -- State Diagrams of Food Materials -- Nanotechnology in Food Materials Research -- Assembly of Structures in Foods -- Solid Food Foams -- Probing Food Structure -- Structuring Operations -- Structure–Property Relationships in Foods -- Structuring Water by Gelation -- Bubble-Containing Foods -- Emulsions: Principles and Preparation -- Processing of Food Powders -- Fat Crystal Networks -- Extrusion -- Polyphasic Food Systems -- Structuring Dairy Products by Means of Processing and Matrix Design -- Structured Cereal Products -- Structured Meat Products -- Structured Chocolate Products -- Edible Moisture Barriers for Food Product Stabilization -- Encapsulation of Bioactives. |
| Record Nr. | UNINA-9910785092103321 |
| New York, NY : , : Springer New York : , : Imprint : Springer, , 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food materials science : principles and practice / / Jose Miguel Aguilea, Peter J. Lillford, editors
| Food materials science : principles and practice / / Jose Miguel Aguilea, Peter J. Lillford, editors |
| Edizione | [1st ed. 2008.] |
| Pubbl/distr/stampa | New York, : Springer, c2008 |
| Descrizione fisica | 1 online resource (616 pages : illustrations) |
| Disciplina | 664.01 |
| Altri autori (Persone) |
AguileraJose Miguel
LillfordP |
| Collana | Food engineering series |
| Soggetto topico |
Food - Analysis
Food - Composition |
| ISBN |
1281107905
9786611107901 9781461498285 0387719474 9780387719474 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Fundamentals -- Why Food Materials Science? -- The Composite Structure of Biological Tissue Used for Food -- Food Polymers -- The Crystalline State -- The Glassy State -- Rubber Elasticity and Wheat Gluten Proteins -- State Diagrams of Food Materials -- Nanotechnology in Food Materials Research -- Assembly of Structures in Foods -- Solid Food Foams -- Probing Food Structure -- Structuring Operations -- Structure–Property Relationships in Foods -- Structuring Water by Gelation -- Bubble-Containing Foods -- Emulsions: Principles and Preparation -- Processing of Food Powders -- Fat Crystal Networks -- Extrusion -- Polyphasic Food Systems -- Structuring Dairy Products by Means of Processing and Matrix Design -- Structured Cereal Products -- Structured Meat Products -- Structured Chocolate Products -- Edible Moisture Barriers for Food Product Stabilization -- Encapsulation of Bioactives. |
| Record Nr. | UNINA-9910815630203321 |
| New York, : Springer, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Gelatine handbook [[electronic resource] ] : theory and industrial practice / / Reinhard Schrieber and Herbert Gareis
| Gelatine handbook [[electronic resource] ] : theory and industrial practice / / Reinhard Schrieber and Herbert Gareis |
| Autore | Schrieber Reinhard |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH |
| Descrizione fisica | 1 online resource (349 p.) |
| Disciplina |
664.01
664.26 |
| Altri autori (Persone) | GareisHerbert |
| Soggetto topico |
Gelatin
Gelatin industry |
| ISBN |
1-280-92169-2
9786610921690 3-527-61096-0 3-527-61097-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Gelatine Handbook; Contents; Gelatine - An Element of Our Life; 1 Introduction; 1.1 Gelatine - Yesterday, Today, and Tomorrow; 1.1.1 The Future of Gelatine Has Just Begun - Its Multi-faceted History Is Proof; 1.1.2 It All Began with Glue; 1.1.3 Pure Luxury for Kings and Aristocrats; 1.1.4 During the Napoleonic Wars, Gelatine Was Systematically Researched as a Source of Protein; 1.1.5 Suddenly, Medicines No Longer Had a Bitter Taste; 1.1.6 Gelatine Helped to Popularize Photography; 1.1.7 Magically Appearing Text; 1.1.8 Gelatine Literally on Everyone's Lips
1.1.9 An Essential Element of Our Daily Lives1.2 The Development of the Gelatine Industry; 1.2.1 Period 1800-1865; 1.2.2 Period 1866-1900; 1.2.3 Period 1901-1914; 1.2.4 Period 1915-1918; 1.2.5 Period 1919-1939; 1.2.6 Period 1940-1948; 1.2.7 Period 1949-1972; 1.2.8 Period 1973-1993; 1.2.9 Period 1994-2005; References; 2 From Collagen to Gelatine; 2.1 Basic Chemical/Physical Principles and Technological Properties; 2.1.1 Basic Chemical/Physical Principles; 2.1.1.1 Chemical Composition and Molecular Structure of Collagen 2.1.1.2 The Conditioning Process and its Effects on the Amino Acid Composition of Gelatine2.1.1.3 The Conditioning Process and its Effect on the Molecular weight Distribution of Gelatine; 2.1.2 Technologically Important Properties and Characteristics of Gelatine; 2.1.2.1 Gel Formation, Viscosity, and Texture; 2.1.2.2 Gel Strength/Bloom Value; 2.1.2.3 The Kinetics of Gel Formation; 2.1.2.4 The Rheology of a Gelatine Solution; 2.1.2.5 From Gelatine/Water to Complex Systems; 2.1.2.6 Surface Properties; 2.1.2.7 Amphoteric Behavior/Isoelectric Point; 2.1.2.8 Protective Colloid Function 2.1.2.9 Adhesion Properties2.1.3 Basic Principles for Selecting a Suitable Type of Gelatine; 2.1.4 Chemically Modified Gelatines; 2.2 Manufacture of Gelatine: Theory and Practice; 2.2.1 The Raw Material ''Ossein''; 2.2.1.1 Maceration; 2.2.1.2 Pressure Hydrolysis; 2.2.2 The Raw Material ''Hide Split''; 2.2.3 The Raw Material Pigskin; 2.2.4 Conditioning; 2.2.4.1 Alkaline Pretreatment ''Conditioning'' for Type B Gelatine; 2.2.4.2 Acid Pretreatment for Type A Gelatine; 2.2.5 Traditional Extraction (Batch Process); 2.2.6 Continuous Extraction; 2.2.7 Production of Fish and Fowl Gelatine 2.2.8 Processing the Extracted Gelatine2.2.8.1 Filtration and Clarification; 2.2.8.2 Deionization; 2.2.8.3 Concentration; 2.2.8.4 Final Sterilization; 2.2.8.5 Drying Process for Granulated Gelatine; 2.2.8.6 Standardization and Packaging of Granulated Gelatine; 2.2.9 Manufacture of Leaf Gelatine; 2.2.10 Instant Gelatine; 2.2.11 Gelatine Hydrolysate; 2.2.12 Environmental Aspects of Gelatine Manufacture; 2.3 Quality Control and Certified Product Safety; 2.3.1 The Quality Assurance Process; 2.3.1.1 Raw Materials; 2.3.1.2 Production; 2.3.2 Standard Quality Tests on the Final Product 2.3.2.1 Gel Strength (Bloom Value) |
| Record Nr. | UNINA-9910144335803321 |
Schrieber Reinhard
|
||
| Weinheim, : Wiley-VCH | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Gelatine handbook [[electronic resource] ] : theory and industrial practice / / Reinhard Schrieber and Herbert Gareis
| Gelatine handbook [[electronic resource] ] : theory and industrial practice / / Reinhard Schrieber and Herbert Gareis |
| Autore | Schrieber Reinhard |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH |
| Descrizione fisica | 1 online resource (349 p.) |
| Disciplina |
664.01
664.26 |
| Altri autori (Persone) | GareisHerbert |
| Soggetto topico |
Gelatin
Gelatin industry |
| ISBN |
1-280-92169-2
9786610921690 3-527-61096-0 3-527-61097-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Gelatine Handbook; Contents; Gelatine - An Element of Our Life; 1 Introduction; 1.1 Gelatine - Yesterday, Today, and Tomorrow; 1.1.1 The Future of Gelatine Has Just Begun - Its Multi-faceted History Is Proof; 1.1.2 It All Began with Glue; 1.1.3 Pure Luxury for Kings and Aristocrats; 1.1.4 During the Napoleonic Wars, Gelatine Was Systematically Researched as a Source of Protein; 1.1.5 Suddenly, Medicines No Longer Had a Bitter Taste; 1.1.6 Gelatine Helped to Popularize Photography; 1.1.7 Magically Appearing Text; 1.1.8 Gelatine Literally on Everyone's Lips
1.1.9 An Essential Element of Our Daily Lives1.2 The Development of the Gelatine Industry; 1.2.1 Period 1800-1865; 1.2.2 Period 1866-1900; 1.2.3 Period 1901-1914; 1.2.4 Period 1915-1918; 1.2.5 Period 1919-1939; 1.2.6 Period 1940-1948; 1.2.7 Period 1949-1972; 1.2.8 Period 1973-1993; 1.2.9 Period 1994-2005; References; 2 From Collagen to Gelatine; 2.1 Basic Chemical/Physical Principles and Technological Properties; 2.1.1 Basic Chemical/Physical Principles; 2.1.1.1 Chemical Composition and Molecular Structure of Collagen 2.1.1.2 The Conditioning Process and its Effects on the Amino Acid Composition of Gelatine2.1.1.3 The Conditioning Process and its Effect on the Molecular weight Distribution of Gelatine; 2.1.2 Technologically Important Properties and Characteristics of Gelatine; 2.1.2.1 Gel Formation, Viscosity, and Texture; 2.1.2.2 Gel Strength/Bloom Value; 2.1.2.3 The Kinetics of Gel Formation; 2.1.2.4 The Rheology of a Gelatine Solution; 2.1.2.5 From Gelatine/Water to Complex Systems; 2.1.2.6 Surface Properties; 2.1.2.7 Amphoteric Behavior/Isoelectric Point; 2.1.2.8 Protective Colloid Function 2.1.2.9 Adhesion Properties2.1.3 Basic Principles for Selecting a Suitable Type of Gelatine; 2.1.4 Chemically Modified Gelatines; 2.2 Manufacture of Gelatine: Theory and Practice; 2.2.1 The Raw Material ''Ossein''; 2.2.1.1 Maceration; 2.2.1.2 Pressure Hydrolysis; 2.2.2 The Raw Material ''Hide Split''; 2.2.3 The Raw Material Pigskin; 2.2.4 Conditioning; 2.2.4.1 Alkaline Pretreatment ''Conditioning'' for Type B Gelatine; 2.2.4.2 Acid Pretreatment for Type A Gelatine; 2.2.5 Traditional Extraction (Batch Process); 2.2.6 Continuous Extraction; 2.2.7 Production of Fish and Fowl Gelatine 2.2.8 Processing the Extracted Gelatine2.2.8.1 Filtration and Clarification; 2.2.8.2 Deionization; 2.2.8.3 Concentration; 2.2.8.4 Final Sterilization; 2.2.8.5 Drying Process for Granulated Gelatine; 2.2.8.6 Standardization and Packaging of Granulated Gelatine; 2.2.9 Manufacture of Leaf Gelatine; 2.2.10 Instant Gelatine; 2.2.11 Gelatine Hydrolysate; 2.2.12 Environmental Aspects of Gelatine Manufacture; 2.3 Quality Control and Certified Product Safety; 2.3.1 The Quality Assurance Process; 2.3.1.1 Raw Materials; 2.3.1.2 Production; 2.3.2 Standard Quality Tests on the Final Product 2.3.2.1 Gel Strength (Bloom Value) |
| Record Nr. | UNINA-9910830693903321 |
|
Schrieber Reinhard
|
||
| Weinheim, : Wiley-VCH | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food packaging chemicals and materials / compiled by Michael and Irene Ash
| Handbook of food packaging chemicals and materials / compiled by Michael and Irene Ash |
| Autore | Ash, Michael |
| Pubbl/distr/stampa | Endicott (NY) : Synapse Information Resources, c1999 |
| Descrizione fisica | XIII, 1045 p. ; 28 cm. |
| Disciplina |
664.09
664.01 |
| Altri autori (Persone) | Ash, Irene |
| Soggetto topico | Alimenti - Immagazzinamento - Manuali |
| ISBN | 1-890595-11-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000017301 |
|
Ash, Michael
|
||
| Endicott (NY) : Synapse Information Resources, c1999 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||
