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  • 641.3  (5)
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  • Books  (7)
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  • English  (7)
  • German
  • Polish
  • Swedish
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  • 2020-2024  (7)
  • 2010-2014
  • 2005-2009
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  • 1
    Keywords: Biotechnology. ; Agriculture. ; Botany. ; Microbiology. ; Biology Technique. ; Biotechnology. ; Agriculture. ; Plant Science. ; Microbiology. ; Biological Techniques.
    Description / Table of Contents: 1.An Introduction to Beta Glucan and Beta Glucanases -- 2.Industrial Applications of Beta Glucanases -- 3.Microbial Sources of Beta Glucanase Enzymes -- 4.Role of Beta Glucanases in Animal Nutrition -- 5.Betaglucanse in Breweries -- 6. Exploitation of Actinobacteria for Beta Glucanolytic enzymes –Screening and Characterisation -- 7.Structural Characterisation of Beta Glucanase Genes from Actinobacteria -- 8.Application of Codon Optimization in Actinobacterial Beta Glucanases -- 9.Actinobacterial Beta Glucanases: Recombinant Expression of in E. coli -- 10.Purification and Properties of Recombinant Beta Glucanases Enzymes -- 11.Fungal Beta Glucanases -- 12.Industrial Production and Characterisation of Beta Glucanases -- 13.Protein Engineering of Beta Glucanase Enzymes -- 14.Biotechnological Avenues in Hybrid Beta Glucanase Enzyme Production.
    Abstract: This book offers an overview of the current knowledge on beta glucanase enzymes derived from actinobacterial source, their structure, functions and industrial applications. It summarizes the exploitation of actinomycetes, assay methods for beta glucanase screening, structural characterisation, genetic engineering, protein engineering, strategies for purification, characterisation and finally how to synthesize a hybrid enzyme of beta glucanases.Enzyme beta glucanases have considerable interest in industrial biotechnology owing to its distinct effect on the hydrolysis of insoluble beta glucan molecules and applications in particular industrial sectors such as food, feed and beverages industries. The beta glucanases are characterized extensively in microorganisms viz. bacteria, fungi and also in plants. A wide varieties of actinobacterial β- glucanases have exclusively active on β-glucan substrates and cleave the mixed linkage β-glucan chains at different points. This is significant for picking precise substrates for the assay of each type of enzymes within this enzyme groups. The well recognized specificity and mechanism of action within the enormous substrates allow to understand that most of them are varied from cellulases, excluding β-1,4-glucanases. The progress in genetic and protein engineering in actinobacterial beta glucanases improves the stability, activity and thermodynamic properties in relation with industrial relevance. This book will be useful for researchers and students engaged in industrial biotechnology, enzyme production, molecular biology, protein engineering and many more.
    Type of Medium: Online Resource
    Pages: X, 195 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811964664
    Series Statement: Interdisciplinary Biotechnological Advances,
    DDC: 660.6
    Language: English
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  • 2
    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Security. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Description / Table of Contents: Chapter 1. Small Millets: An Overview -- Chapter 2. Nutritional Profile of Small Millets -- Chapter 3. Processing of Small Millets -- Chapter 4. Effect of Processing on Antioxidant Potential and Antinutritional Factors in Small Millets -- Chapter 5. Small Millets Based Traditional and Unconventional Food Products -- Chapter 6. Small Millets Functional Foods -- Chapter 7. Small Millets Based Baby Food -- Chapter 8. Small Millets: Path to Food and Nutrition Security.
    Abstract: This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.
    Type of Medium: Online Resource
    Pages: XVII, 190 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811693069
    Series Statement: Cereals, Pulses and Oilseeds,
    DDC: 641.3
    Language: English
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  • 3
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Description / Table of Contents: Introduction -- Plenary Lectures -- Food Analysis -- Food Energy Systems -- Food Trends and Competitiveness -- Food and Feed Chain Management -- Modern Challenges.
    Abstract: This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina. It reports on recent advances in the area of food science and food technology, and is divided into 5 major topical sections: food analysis, food energy systems, food trends and competitiveness, food and feed chain management, and modern challenges. Offering a timely snapshot of cutting-edge, multidisciplinary research and developments in modern food science and technology, these proceedings facilitate the transfer of these findings to industry. As such, the book will appeal to researchers and professionals in the food and agricultural industries, as well as those at regulatory and food safety agencies.
    Type of Medium: Online Resource
    Pages: XI, 537 p. 133 illus., 87 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031047978
    DDC: 641.3
    Language: English
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  • 4
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Biotechnology. ; Life sciences. ; Physiology. ; Agriculture. ; Biotechnology. ; Life Sciences. ; Animal Physiology. ; Agriculture.
    Description / Table of Contents: Chapter 1: Nutrition and Metabolism: Foundations for Animal Growth, Development, Reproduction, and Health -- Chapter 2: Insights into the Regulation of Implantation and Placentation in Humans, Rodents, Sheep, and Pigs -- Chapter 3: A Role for Fructose Metabolism in Development of Sheep and Pig Conceptuses -- Chapter 4: Nutritional Regulation of Embryonic Survival, Growth and Development -- Chapter 5: Phosphate, Calcium, and Vitamin D: Key Regulators of Fetal and Placental Development in Mammals -- Chapter 6: Nutritional and Physiological Regulation of Water Transport in the Conceptus -- Chapter 7: Amino Acids in Microbial Metabolism and Function -- Chapter 8: Potential Replacements for Antibiotic Growth Promoters in Poultry: Interactions at the Gut Level and their Impact on Host Immunity -- Chapter 9: Microbiomes in the Intestine of Developing Pigs: Implications for Nutrition and Health -- Chapter 10: L-Arginine Nutrition and Metabolism in Ruminants -- Chapter 11: Hepatic Glucose Metabolism and Its Disorders in Fish -- Chapter 12: Protein-Sourced Feedstuffs for Aquatic Animals -- Chapter 13: Functional Molecules of Intestinal Mucosal Products in Animal Nutrition and Health -- Chapter 14: Use of Genome Editing Techniques to Produce Transgenic Farm Animals -- Chapter 15: Cows as Bioreactors for the Production of Nutritionally and Biomedically Significant Proteins -- Chapter 16: Use of Agriculturally Important Animals as Models in Biomedical Research -- Chapter 17: Pigs (Sus Scrofa) in Biomedical Research.
    Abstract: This book covers hot topics in the nutrition and metabolism of terrestrial and aquatic animals, including the interorgan transport and utilization of water, minerals, amino acids, glucose, and fructose; the development of alternatives to in-feed antibiotics for animals (e.g., swine and poultry); and metabolic disorders (or diseases) resulting from nutrient deficiencies. It enables readers to understand the crucial roles of nutrients in the nutrition, growth, development, and health of animals. Such knowledge has important implications for humans. Readers will also learn from well-written chapters about the use of new genome-editing biotechnologies to generate animals (e.g., cows and swine) as bioreactors that can produce large amounts of pharmaceutical proteins and other molecules to improve the health and well-being of humans and other animals, as well as the growth and productivity of farm animals. Furthermore, the book provides useful information on the use of animals (e.g., cattle, swine, sheep, chickens, and fish) as models in biomedical research to prevent and treat human diseases, develop infant formulas, and improve the cardiovascular and metabolic health of offspring with prenatal growth restriction. Editor of this book is an internationally recognized expert in nutrition and metabolisms. He has about 40 years of experience with research and teaching at world-class universities in the subject matters. He has published more than 660 papers in peer-reviewed journals, 90 chapters in books, and authored two text/reference books, with a very high H-index of 127 and more than 66,000 citations in Google Scholar. This publication is a useful reference for nutrition and biomedical professionals, as well as undergraduate and graduate students in animal science, aquaculture, zoology, wildlife, veterinary medicine, biology, biochemistry, food science, nutrition, pharmacology, physiology, toxicology, and other related disciplines. In addition, all chapters provide general and specific references to nutrition and metabolism for researchers and practitioners in animal agriculture (including aquaculture), dietitians, animal and human medicines, and for government policy makers.
    Type of Medium: Online Resource
    Pages: VI, 346 p. 43 illus., 27 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030856861
    Series Statement: Advances in Experimental Medicine and Biology, 1354
    DDC: 660.6
    Language: English
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  • 5
    Keywords: Food science. ; Agriculture. ; Nutrition   . ; Food Science. ; Agriculture. ; Nutrition.
    Description / Table of Contents: Chapter 1. Biodiversity for Nutritive Gains: Values, Benefits and Threats -- Chapter 2. Biofortification of crops: novel insights and approaches for enhanced nutrient accumulation -- Chapter 3.Food matrix-implications for nutritional quality -- Chapter 4. Plant-based nutraceuticals -- Chapter 5. Plant-based milk alternatives: nutritional potential and challenges -- Chapter 6.Legumes and Pulses: Ways and Means to Enhance the Protein Quality -- Chapter 7. Microgreens: A novelfood for nutritional security -- Chapter 8.Anti-nutritional Factors: Nutrient Bioavailability and Health Beneficial Effects -- Chapter 9. Metabolic fate of food and its bioavailability -- Chapter 10. Nutrigenomics – Insights and Implications for Genome-based Nutrition -- Chapter 11. Next Gen Biotech Crops for Human Nutrition -- Chapter 12. Food Safety: A multidimensional concept -- Chapter 13. Future Perspectives-plant based nutrition.
    Abstract: This book deliberates on the various aspects of plant-based nutrition. Plant-based nutrition has numerous potential health benefits as it is low on calories nevertheless high on nutrient density and satiety, and also nutrient supplementation makes them wholesome diets. Starting with the importance of biodiversity contributing to the nutrition, the book discusses the development or utilization of nutrient-dense crops/foods with their bioavailability properties and health effects. Further, it deals with the enrichment of micronutrients through bio-fortification, fortification, the role of food matrix, and nutrient bioavailability, including the role of plant-based milk alternatives. The linkage between food and health is also being discussed in the context of anti-nutritional factors, metabolic fate of the food, and genomics. Finally, the implications of next-gen biotech crops and food safety issues imperative to define the concept of safe nutrition are discussed. With contributions from plant nutrition experts, this book serves as a one-stop reference for plant scientists, food technologists, and nutritionists looking to understand the concept of plant-based nutrition and its linkage with human health.
    Type of Medium: Online Resource
    Pages: XVIII, 272 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811945908
    DDC: 641.3
    Language: English
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  • 6
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Agriculture. ; Food Science. ; Food Studies. ; Food Chemistry. ; Food Analysis. ; Agriculture.
    Description / Table of Contents: 1-Introduction: Global Status and Production of Faba-bean -- 2-Agrarian conditions and post-harvest practices of Faba bean -- 3-Physical and Milling Characteristics of Faba-Bean -- 4-Chemistry, Nutrient composition and Quality of Faba Beans -- 5-Faba-Bean: Chemistry, Properties, and Functionality -- 6-Faba-bean Antioxidant and Bioactive Composition: Biochemistry and Functionality -- 7-Effect of processing on the nutrients and anti-nutrients of faba-bean -- 8-Effect of Storage on Quality and Cooking Attributes of Faba Bean -- 9-Faba bean starch: structure, physicochemical properties, modification, and potential industrial applications -- 10-Faba Bean Proteins: Extraction Methods, Properties and Applications -- 11-Biofortification: Quality improvement of Faba Bean -- 12-Faba Bean Utilization: Past, Present and Future -- 13-Current and Potential Health Claims of Faba Beans (Vicia faba, L.) and its components -- 14-Disease Management of Faba Beans.
    Abstract: Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil. The nutritional profile of faba beans is excellent as they contain an adequate quantity of proteins, carbohydrates, vitamins, minerals and various polyphenols. Faba bean seeds are a rich source of carbohydrates and starch. Because of higher amylose content than cereal starches, legume starches provide distinctive properties such as high gelation temperature, fast retro-gradation, high resistant starch and gel elasticity to food systems. Faba bean has been a beneficial source of protein in food products worldwide for centuries and continues to be highly produced and consumed to this day. Faba bean Chemistry, Properties and Functionality studies the global status and production of faba bean food products plus their agronomy, nutritional value and potential medicinal applications. The agrarian conditions are studied in full, as are postharvest practices. The chemical makeup of faba bean is a major focus, especially in relation to nutrient composition and quality. Chapters in this text focus on anti-nutritional attributes, antioxidants and bioactive compounds plus the effects of processing, storage and cooking on their nutritional value. Starch and its modification, structure, properties and industrial applications are covered, as is protein, genetic improvement and functional product formulation. The text also looks at the future perspectives of this valuable plant and food source. To date, no reference works have exclusively covered faba bean. This book provides a much-needed single source reference point for researchers looking to gain knowledge on this important plant and its use in high protein, health-beneficial food products. Provides Extensive knowledge on the nutritional aspects as faba bean and fabaa bean food products; Contains a wealth of new information on the structure, functional and antioxidant properties of faba bean; Covers the latest developments in the modification of native starches.
    Type of Medium: Online Resource
    Pages: XIII, 397 p. 40 illus., 30 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031145872
    DDC: 641.3
    Language: English
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  • 7
    Keywords: Food science. ; Geographic information systems. ; Agriculture. ; Sustainability. ; Urban economics. ; Regional economics. ; Spatial economics. ; Food Studies. ; Geographical Information System. ; Agriculture. ; Sustainability. ; Urban Economics. ; Regional and Spatial Economics.
    Description / Table of Contents: 1. The emergence of spatial planning policy in 20th century Portugal -- 2. Change of paradigm: a modern program -- 3. The democratic planning policy -- 4. The rural habitat and architectural imagination -- 5. On the road -- 6. The Food System, a portrait of transformations -- 7. Urban agriculture from a historical perspective -- 8. A survey of Urban Agriculture in the Lisbon Region -- 9. Putting the food system into perspective: a case-study from Lisbon to Vila Franca de Xira.
    Abstract: This book is a visual guide to the territorial dynamics operating within a territory. The reading of such dynamics is fundamental in understanding the role of food in cities. This atlas provides a refreshing approach to the study of the city and of its territory, expanded from the perspective of the food system. This book illustrates the impacts of urban planning options on the function of the contemporary Food System of the Lisbon Region, while disclosing its associated urban form solutions. It provides a possible methodology for the reading of the food system based on an analysis of planning instruments and their morphological outcomes, both in the territory but also on the various built forms which have resulted over time. A key focus of the atlas is exploring how planning has regulated the evolution of the Lisbon Region since the 20th century and its implications on the food system. The atlas results from an exhaustive survey and research work conducted in Lisbon Metropolitan Area for a research project, SPLACH – Spatial Planning for Change, for the past 3 years, in terms of the analysis of its Food System and Urban Planning, aiming to inform the delineation of planning strategies towards a sustainable urban environment. It is an important reference for planners, architects, planning and architecture students as well as municipal technicians and the general public, as it provides a refreshing and useful source of information to support further readings about the food system and its relations to urban planning instruments and urban form solutions. Furthermore, it builds a contemporary reading about possible solutions to promote a sustainable transition of the current food systems, while enhancing the strategic role of planning and urban form.
    Type of Medium: Online Resource
    Pages: LVII, 314 p. 305 illus., 276 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030948337
    DDC: 641.3
    Language: English
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