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Author: Richard Owusu-Apenten
Publisher: CRC Press
Published: 2002-05-24
Total Pages: 428
ISBN-13: 0824744675
DOWNLOAD EBOOK →Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
Author: S. Suzanne Nielsen
Publisher: Springer Science & Business Media
Published: 2010-03-20
Total Pages: 150
ISBN-13: 1441914633
DOWNLOAD EBOOK →This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Author: Rickey Y. Yada
Publisher: Woodhead Publishing
Published: 2017-11-13
Total Pages: 674
ISBN-13: 0081007299
DOWNLOAD EBOOK →Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins Reviews the wide range of protein sources available Examines ways of modifying protein sources Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
Author: Hans-Ferdinand Linskens
Publisher: Springer Science & Business Media
Published: 2013-11-11
Total Pages: 393
ISBN-13: 3662016397
DOWNLOAD EBOOK →Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of ex isting and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized jour nals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is dif ficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, com plete in itself with little need to consult other publications. Contribution authors have attempted to follow these guidelines in this New Series of volumes.
Author: Robert A. Copeland
Publisher: Springer Science & Business Media
Published: 2013-11-11
Total Pages: 238
ISBN-13: 1475715056
DOWNLOAD EBOOK →As protein science continues to become an increasingly important aspect of academic and commercial sciences and technology, the need has arisen for a ready source of laboratory protocols for the analysis and evaluation of these biological polymers. Methods for Protein Analysis presents the methods most relevant to the generalist bench scientist working with proteins. A concise yet thorough summary, it covers laboratory methods that can be reasonably performed in a standard protein laboratory, without specialized equipment or expertise. Taking a how to approach, this book examines the techniques used to answer common protein analytical questions and describes methods useful in daily laboratory work. Methods for Protein Analysis is the ideal reference for protein laboratories in academic, government and industrial settings. It is an essential benchtop manual for first-year graduate students beginning their laboratory experience as well as for chemists, biochemists, and molecular biologists in the pharmaceutical, biotechnological, food and specialty chemical industries, and for analysts concerned with the purity and structural integrity of protein. Featuring illustrations and a convenient spiral binding, this guide offers a glossary of common abbreviations and a list of suppliers for protein science.
Author: Aakanchha Jain
Publisher: Humana
Published: 2021-03-14
Total Pages: 282
ISBN-13: 9781493998630
DOWNLOAD EBOOK →This book presents key methodologies, tools and databases for biochemistry, microbiology and molecular biology in simple and straightforward language. Covering all aspects related to experimental principles and procedures, the protocols included here are brief and clearly defined, and include essential precautions to be taken while conducting experiments. The book is divided into two major sections: one on constructing, working with, and standard operating procedures for laboratory instruments; and one on practical procedures used in molecular biology, microbiology and biochemical analysis experiments, which are described in full. Each chapter describes both the basic theory and relevant practical details for a given experiment, and helps readers recognize both the experiment’s potential and limitations. Intended as an intensive introduction to the various tools used in molecular biology, the book covers all basic methods and equipment, including cloning, PCR, spectrophotometers, ELISA readers, sonicators, etc. As such, it offers a valuable asset for final year undergraduate (especially project) students, graduate research students, research scientists and technicians who wish to understand and employ new techniques in the field of biotechnology.
Author: Richard Owusu-Apenten
Publisher: CRC Press
Published: 2002-05-24
Total Pages: 455
ISBN-13: 0203910583
DOWNLOAD EBOOK →Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
Author: Joseph F. Zayas
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 383
ISBN-13: 3642591167
DOWNLOAD EBOOK →The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .
Author: Suman Lata Tripathi
Publisher: John Wiley & Sons
Published: 2021-03-24
Total Pages: 608
ISBN-13: 1119755085
DOWNLOAD EBOOK →The increasing demand for electronic devices for private and industrial purposes lead designers and researchers to explore new electronic devices and circuits that can perform several tasks efficiently with low IC area and low power consumption. In addition, the increasing demand for portable devices intensifies the call from industry to design sensor elements, an efficient storage cell, and large capacity memory elements. Several industry-related issues have also forced a redesign of basic electronic components for certain specific applications. The researchers, designers, and students working in the area of electronic devices, circuits, and materials sometimesneed standard examples with certain specifications. This breakthrough work presents this knowledge of standard electronic device and circuit design analysis, including advanced technologies and materials. This outstanding new volume presents the basic concepts and fundamentals behind devices, circuits, and systems. It is a valuable reference for the veteran engineer and a learning tool for the student, the practicing engineer, or an engineer from another field crossing over into electrical engineering. It is a must-have for any library.
Author: Richard Owusu-Apenten
Publisher: CRC Press
Published: 2002-05-24
Total Pages: 488
ISBN-13: 9780824706845
DOWNLOAD EBOOK →Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
