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EBOOKCENTRAL_on1076258789 |
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OCoLC |
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20240329122006.0 |
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m o d |
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cr |n|---||||| |
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181124s2018 xx o 000 0 eng d |
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|a 1681087413
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|a 9781681087412
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|x 012000
|2 bisacsh
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|a 664
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|a UAMI
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| 245 |
0 |
0 |
|a Progress in Food Biotechnology.
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| 260 |
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|a Sharjah :
|b Bentham Science Publishers,
|c 2018.
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| 300 |
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|a 1 online resource (478 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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|2 rdamedia
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|a online resource
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| 490 |
1 |
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|a Recent Advances in Biotechnology Ser. ;
|v v. 4
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| 588 |
|
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|a Online resource; title from PDF title page (EBSCO, viewed April 26, 2019).
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| 505 |
0 |
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|a Intro; CONTENTS; PREFACE; List of Contributors; Advances in Food Protein Biotechnology; Zied Khiari1 and Cid Ramón González-González2,*; INTRODUCTION; ADVANCES IN FOOD PROTEIN-DERIVED BIOACTIVE PEPTIDES; Antihypertensive Activity; Angiotensin Converting Enzyme Inhibition; Renin Inhibition; Other Hypotensive Mechanisms; Endothelial Function Aid; Antioxidant Activity; Hypocholesterolemic and Antiglycemic Activities; Opioid Activity; Future Perspectives in Food Protein Derived Peptides; ORGANOLEPTIC PROPERTIES OF FOOD PROTEIN HYDROLYSATES; FUNCTIONAL PROPERTIES OF FOOD PROTEINS; Solubility.
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| 505 |
8 |
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|a Emulsifying PropertiesFoaming Properties; Viscoelastic Properties and Gelation; EFFECT OF PROTEIN MODIFICATIONS ON THE FUNCTIONAL PROPERTIES; Chemical Modification; Glycation; Disulfide Cross-linking; Physical Modification; High-Pressure Processing; Ultrasound Treatment; Enzymatic Modification; Transglutaminase Cross-linking; Proteolysis; CONCLUDING REMARKS; CONSENT FOR PUBLICATION; CONFLICT OF INTEREST; ACKNOWLEDGEMENTS; ABBREVIATIONS; REFERENCES; Bacterial Exopolysaccharides and their Applications in the Food Industry; P.H.P. Prasanna*; INTRODUCTION; EPS PRODUCING BACTERIA.
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| 505 |
8 |
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|a BACTERIAL SYNTHESIS OF EPSEXTRACTION AND PURIFICATION OF EPS; CHARACTERIZATION OF BACTERIAL EPS; Determination of EPS Yield; Determination of Average Molecular Weight; Determination of Chemical Composition; Determination of Absolute Configuration; FUNCTIONAL PROPERTIES AND FOOD APPLICATIONS OF EPS; HEALTH BENEFITS OF EPS; Modification of Intestinal Microbial Population; Prebiotic Effects; Antitumor Activity; Immune Modulation Activity; Antioxidant Properties of EPS; Reduction of Serum Cholesterol Level; CONCLUSION; CONSENT FOR PUBLICATION; CONFLICT OF INTEREST; ACKNOWLEDGEMENTS; REFERENCES.
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| 505 |
8 |
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|a Enzymatic Modification of PhospholipidsJasmina Damnjanović and Yugo Iwasaki*; INTRODUCTION; ACYL GROUP MODIFICATION; Importance of the Acyl Group Modification of PLs; Chemical Synthesis of Diacyl-PLs; Enzymatic Synthesis of Diacyl-PLs; Use of Lipases and PLA2; Sn-1 Selective Modification; Sn-2 Selective Modification; Non-Specific Modification; Process Optimization for Acyl Group Modification; Synthesis of Lyso PLs; HEAD GROUP MODIFICATION; Basics of PLD; Origin of PLD Enzymes Used in Phospholipid Modification; Reaction System; PLD -- Mediated Synthesis of Natural Phospholipids.
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| 505 |
8 |
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|a PLD-Mediated Synthesis of Unnatural PhospholipidsEnzymology and Protein Engineering of PLD; Structure; Catalytic Mechanism; Protein Engineering of PLD; Mode of the Substrate Binding in Streptomyces PLD; Non-HKD PLD; Interfacial Kinetics of PLD; Activity Assays for PLD; CONCLUDING REMARKS; CONSENT FOR PUBLICATION; CONFLICT OF INTEREST; ACKNOWLEDGEMENTS; ABBREVIATIONS; REFERENCES; Food Microbial Cultures; Sander Sieuwerts1,* and Gurjot Deepika2; INTRODUCTION TO CULTURES; LACTIC ACID BACTERIA CULTURES; YEAST AND MOLD CULTURES; PROBIOTIC CULTURES; Selection Criteria of Probiotics.
|
| 500 |
|
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|a Functional Properties of Probiotics.
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| 590 |
|
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
|
| 590 |
|
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
|
0 |
|a Food
|x Biotechnology.
|
| 650 |
|
6 |
|a Aliments
|x Biotechnologie.
|
| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Food
|x Biotechnology
|2 fast
|
| 700 |
1 |
|
|a Osman, Ali
|c (Biotechnologist)
|
| 776 |
0 |
8 |
|i Print version:
|a Osman, Ali.
|t Progress in Food Biotechnology.
|d Sharjah : Bentham Science Publishers, ©2018
|
| 830 |
|
0 |
|a Recent Advances in Biotechnology Ser.
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=5596568
|z Texto completo
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|b EBSC
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