Novel Plant Protein Processing: Developing the Foods of the Future, Khan, Zakir Showkat ; Ahmad Wani, Sajad ; Fayaz, S

Автор: Dutt Tripathi
Название: Novel Food Grade Enzymes
ISBN: 9811912874 ISBN-13(EAN): 9789811912870
Издательство: Springer
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Цена: 93160.00 T
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Описание: This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.

Автор: Nikolaos E. Labrou
Название: Protein Downstream Processing
ISBN: 1493960407 ISBN-13(EAN): 9781493960408
Издательство: Springer
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Цена: 130430.00 T
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Описание:

Part I. Screening and Design Purification Strategies

1. Protein Purification: An Overview

Nikolaos Labrou

2. Establishment of a Design Space for Biopharmaceutical Purification Processes Using DoE

Ignacio Amadeo, Laura Mauro, Eduardo Ortн, and Guillermina Forno

3. High Throughput Process Development: I. Process Chromatography

A. S. Rathore and R. Bhambure

4. High Throughput Process Development: II. Membrane Chromatography

A. S. Rathore and S. Muthukumar

5. Media Selection in Ion Exchange Chromatography in a Single Microplate

Charlotte Cabanne and Xavier Santarelli

6. High Throughput Screening of Dye-Ligands for Chromatography

Sunil Kumar and Narayan S. Punekar

7. Measurement of Uptake Curves and Adsorption Isotherms by Automated Microscale Chromatography Pipette Tips

Sunil Chhatre and Daniel G. Bracewell

Part II. Low-Resolution Protein Purification Methods

8. Recovery of Recombinant Proteins from Plants Using Aqueous Two-Phase Partitioning Systems: An Outline

Zhengrong GU

9. Aqueous Two-Phase Systems Strategies for the Recovery of Proteins from Plants

Oscar Aguilar and Marco Rito-Palomares

10. Aqueous Two Phase Assisted Precipitation of Proteins: A Platform for Isolation of Process Related Impurities from Therapeutic Proteins

A. S. Rathore and R. Bhambure

11. Simultaneous Purification and Refolding of Proteins by Affinity Precipitation and Macro-(Affinity Ligand) Facilitated Three Phase Partitioning (MLFTPP)

Ipsita Roy, Kalyani Mondal, and Munishwar N. Gupta

12. Co-Expression and Co-Purification of Antigen-Antibody Complexes in Bacterial Cytoplasm and Periplasm

Ario de Marco

13. Immunoglobulin Purification by Caprylic Acid

Victor Morais, Patricia Berasain, and Hugo Massaldi

Part III: High-Resolution Protein Purification Methods

14. Affinity Tags in Protein Purification and Peptide Enrichment: An Overview

Ana Sofia Pina, Нris L. Batalha, and Ana Cecнlia A. Roque

15. Expression and Purification of Large Active GST Fusion Enzymes

Stefania Deceglie, Claudia Lionetti, Marina Roberti, Palmiro Cantatore, and Paola Loguercio Polosa

16. Synthetic Ligand Affinity Chromatography. Purification of Human Serum Albumin and Related Fusion Proteins

Sharon Williams, Phil Morton, and Dev Baines

17. Zbasic - A Purification Tag for Selective Ion-Exchange Recovery

My Hedhammar, Johan Nilvebrant, and Sophia Hober

18. An Orthogonal Fusion Tag for Efficient Protein Purification

Johan Nilvebrant, Mikael Еstrand, and Sophia Hober

19. Phage Display of Engineered Binding Proteins

Mark Levisson, Ruud B. Spruijt, Ingrid Nolla Winkel, Servй W.M. Kengen, and John van der Oost

20. Biomimetic Affinity Ligands for Protein Purification

Isabel T. Sousa and M. Вngela Taipa

21. Synthesis and Application of Dye-Ligand Affinity Adsorbents

Evangelia Chronopoulou and Nikolaos E. Labrou

22. Peptide Affinity Chromatography Based on Combinatorial Strategies for Protein Purification

S. A. Camperi, M. C. Martнnez-Ceron, S. L. Giudicessi, M. M. Marani, F. Albericio, and O. Cascone

23. Affinity Chromatography of Proteins on Monolithic Columns

E.G. Vlakh, G.A. Platonova, and T.B. Tennikova

24. Sample Displacement Batch Chromatography of Proteins

Marta Kotasinska, Verena Richter, Marcel Kwiatkowski, and Hartmut Schlьter

Part IV. Assessing Protein Structural Integrity, Purity, and Stabilization

25. Analysis of Host-Cell Proteins in Biotherapeutic Proteins by LC/MS Approaches

Catalin E. Doneanu, Weibin Chen, an

Автор: Nikolaos E. Labrou
Название: Protein Downstream Processing
ISBN: 1627039767 ISBN-13(EAN): 9781627039765
Издательство: Springer
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Цена: 204970.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

Part I. Screening and Design Purification Strategies

1. Protein Purification: An Overview

Nikolaos Labrou

2. Establishment of a Design Space for Biopharmaceutical Purification Processes Using DoE

Ignacio Amadeo, Laura Mauro, Eduardo Ortн, and Guillermina Forno

3. High Throughput Process Development: I. Process Chromatography

A. S. Rathore and R. Bhambure

4. High Throughput Process Development: II. Membrane Chromatography

A. S. Rathore and S. Muthukumar

5. Media Selection in Ion Exchange Chromatography in a Single Microplate

Charlotte Cabanne and Xavier Santarelli

6. High Throughput Screening of Dye-Ligands for Chromatography

Sunil Kumar and Narayan S. Punekar

7. Measurement of Uptake Curves and Adsorption Isotherms by Automated Microscale Chromatography Pipette Tips

Sunil Chhatre and Daniel G. Bracewell

Part II. Low-Resolution Protein Purification Methods

8. Recovery of Recombinant Proteins from Plants Using Aqueous Two-Phase Partitioning Systems: An Outline

Zhengrong GU

9. Aqueous Two-Phase Systems Strategies for the Recovery of Proteins from Plants

Oscar Aguilar and Marco Rito-Palomares

10. Aqueous Two Phase Assisted Precipitation of Proteins: A Platform for Isolation of Process Related Impurities from Therapeutic Proteins

A. S. Rathore and R. Bhambure

11. Simultaneous Purification and Refolding of Proteins by Affinity Precipitation and Macro-(Affinity Ligand) Facilitated Three Phase Partitioning (MLFTPP)

Ipsita Roy, Kalyani Mondal, and Munishwar N. Gupta

12. Co-Expression and Co-Purification of Antigen-Antibody Complexes in Bacterial Cytoplasm and Periplasm

Ario de Marco

13. Immunoglobulin Purification by Caprylic Acid

Victor Morais, Patricia Berasain, and Hugo Massaldi

Part III: High-Resolution Protein Purification Methods

14. Affinity Tags in Protein Purification and Peptide Enrichment: An Overview

Ana Sofia Pina, Нris L. Batalha, and Ana Cecнlia A. Roque

15. Expression and Purification of Large Active GST Fusion Enzymes

Stefania Deceglie, Claudia Lionetti, Marina Roberti, Palmiro Cantatore, and Paola Loguercio Polosa

16. Synthetic Ligand Affinity Chromatography. Purification of Human Serum Albumin and Related Fusion Proteins

Sharon Williams, Phil Morton, and Dev Baines

17. Zbasic - A Purification Tag for Selective Ion-Exchange Recovery

My Hedhammar, Johan Nilvebrant, and Sophia Hober

18. An Orthogonal Fusion Tag for Efficient Protein Purification

Johan Nilvebrant, Mikael Еstrand, and Sophia Hober

19. Phage Display of Engineered Binding Proteins

Mark Levisson, Ruud B. Spruijt, Ingrid Nolla Winkel, Servй W.M. Kengen, and John van der Oost

20. Biomimetic Affinity Ligands for Protein Purification

Isabel T. Sousa and M. Вngela Taipa

21. Synthesis and Application of Dye-Ligand Affinity Adsorbents

Evangelia Chronopoulou and Nikolaos E. Labrou

22. Peptide Affinity Chromatography Based on Combinatorial Strategies for Protein Purification

S. A. Camperi, M. C. Martнnez-Ceron, S. L. Giudicessi, M. M. Marani, F. Albericio, and O. Cascone

23. Affinity Chromatography of Proteins on Monolithic Columns

E.G. Vlakh, G.A. Platonova, and T.B. Tennikova

24. Sample Displacement Batch Chromatography of Proteins

Marta Kotasinska, Verena Richter, Marcel Kwiatkowski, and Hartmut Schlьter

Part IV. Assessing Protein Structural Integrity, Purity, and Stabilization

25. Analysis of Host-Cell Proteins in Biotherapeutic Proteins by LC/MS Approaches

Catalin E. Doneanu, Weibin Chen, an

Автор: Taneko Suzuki
Название: FISH AND KRILL PROTEIN: Processing Technology
ISBN: 9401167451 ISBN-13(EAN): 9789401167451
Издательство: Springer
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Цена: 46570.00 T
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Описание: In her book Dr. Taneko Suzuki shows us how a modern fish processing industry, using complex technology, has evolved from the traditional methods of fish preparation long in use in Japan.

Автор: Geraldine Siegfried, Majid Khatib
Название: Processing of VEGF-C and -D by the Proprotein Convertases: Importance in Angiogenesis, Lymphangiogenesis, and Tumorigenesis
ISBN: 1615046100 ISBN-13(EAN): 9781615046102
Издательство: Mare Nostrum (Eurospan)
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Цена: 61910.00 T
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Описание: Provides an overview of angiogenesis processes and discusses the importance of VEGF-C and VEGF-D precursors processing by the proprotein convertases during the activation of VEGFR-2 and VEGFR-3 receptors and the mediation of their functions during angiogenesis, lymphangiogenesis, and tumorigenesis.

Автор: Owusu-Apenten, Richard
Название: Food Protein Analysis
ISBN: 0824706846 ISBN-13(EAN): 9780824706845
Издательство: Taylor&Francis
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Цена: 306240.00 T
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Автор: Hern?ndez-?lvarez
Название: Green Protein Processing Technologies from Plants
ISBN: 3031169700 ISBN-13(EAN): 9783031169700
Издательство: Springer
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Цена: 167700.00 T
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Описание: 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 extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ‘Responsible Consumption and Production’, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.

Автор: ­Re?ek ­Jambrak
Название: Nonthermal Processing in Agri-Food-Bio Sciences
ISBN: 3030924149 ISBN-13(EAN): 9783030924140
Издательство: Springer
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Цена: 139750.00 T
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Описание: This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production. The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission. The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.

Автор: Manickavasagan Annamalai, Lim Loong-Tak, Ali Amanat
Название: Plant Protein Foods
ISBN: 3030912051 ISBN-13(EAN): 9783030912055
Издательство: Springer
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Цена: 158380.00 T
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Описание: 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 plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

Автор: Manickavasagan
Название: Plant Protein Foods
ISBN: 3030912086 ISBN-13(EAN): 9783030912086
Издательство: Springer
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Цена: 158380.00 T
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Описание: 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 plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

Автор: Klaus Menrad; Demosthenes Agrafiotis; Christien M.
Название: Future Impacts of Biotechnology on Agriculture, Food Production and Food Processing
ISBN: 3790812153 ISBN-13(EAN): 9783790812152
Издательство: Springer
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Цена: 81050.00 T
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Описание: Therefore, the impacts of modem biotechnology on the Agro-Food sector in five member countries of the EU (Germany, Greece, Italy, the Netherlands, and Spain) have been analysed with the help of the Delphi methodology which represents one of the most reliable tools for technology forecasting.

Автор: Raikos Vassilios, Ranawana Viren
Название: Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects
ISBN: 3030236234 ISBN-13(EAN): 9783030236236
Издательство: Springer
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Цена: 74530.00 T
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Описание: This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.