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Green Protein Processing Technologies from Plants
This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted ext...
Omics in Seed Development: Challenges and Opportunities for Improving of Seed Quality and Yield in Model and Crop Plants
Seed development represents an important phase of the life cycle in sexually reproducing plant species. A seed is a complex organ system of three components, the embryo that contributes to germline continuity, endosperm for nourishment, and the seed coat for protection. The developmental programs and the associated events that culminate in the production of a mature seed are highly complex and require precisely coordinated integration of the genetic, molecular, biochemical, metabolic, and physiological pathways and their interactions with environmental cues. Research advances in seed development, using model and crop species such as Arabidopsis, rice, maize, wheat, and Brassica species, have...
Plant Protein Foods
Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plan...
Comparative Law and Society
Comparative Law and Society, part of the Research Handbooks in Comparative Law series, is a pioneering volume that comprises 19 original essays written by expert authors from across the world. This innovative handbook offers both a history of the field of comparative law and society and a thorough exploration of its methods, disciplines, and major issues, presenting the most comprehensive look into this contemporary field to date. In Part I, Methods and Disciplines, contributors approach critical issues in comparative law and society from a variety of academic fields, including sociology, criminology, anthropology, economics, political science, and psychology. This multidisciplinary approach...
The Royal Kalendar and Court and City Register for England, Scotland, Ireland, and the Colonies for the Year ...
Vols. for 1837-52 include the Companion to the Almanac, or Year-book of general information.
The Lentil
The lentil is a crop primarily grown in the developing world. It has the ability to use water efficiently and grow in marginal environments as well as being high in protein. This title includes chapters that outline improvements in production, such as water and soil nutrient management, agronomy, mechanization, and weed management.
Proteins in Food Processing
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
Book of Okehampton
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