Agricultural research updates. Volume 8 / Prathamesh Gorawala, Srushti Mandhatri, editors.

Includes bibliographical references at the end of each chapters and index.

Online resource; title from PDF title page (ebrary, viewed August 23, 2014).

This compilation examines agricultural research from across the globe and covers a broad spectrum of related topics. In this book, the authors discuss research including cheese whey as a source of active peptides; technological and chemical characterization of PDO cheeses of Italy; biotechnological conversion of whey into high-value products; apple pomace; trends in precision agriculture for sugarcane biorefineries competitiveness; and fruit-based functional beverages.

AGRICULTURAL RESEARCH UPDATES. VOLUME 8; AGRICULTURAL RESEARCH UPDATES. VOLUME 8; Library of Congress Cataloging-in-Publication Data; Contents; Preface; Chapter 1: Cheese Whey as a Source of Active Peptides: Production, Analysis, Purification and Animal and Human Trials; Abstract; 1. Cheese Whey Generalities; 2. Cheese Whey: Composition; Lactoferrin and Lactoperoxidase; b-Lactoglobulin; a-Lactalbumin; Caseinomacropeptide (CMP); Other Proteins; 3. Bioactive Peptides from Cheese Whey; 3.1. Functionality of Whey Protein Peptides; 3.1.1. Effects on the Cardiovascular System.

3.1.2. Antioxidant Properties3.1.3. Effects on the Nervous System; 3.1.4. Effects on the Gastrointestinal System; 3.1.5. Immune Modulation Peptides; 3.1.6. Antimicrobial Effects; 3.2. Production and Purification of Bioactive Peptides; 3.2.1. Protein Hydrolysis; 3.2.2. Fractionation and Isolation of Bioactive Peptides; 3.3. Analytical Techniques to Identify Biopeptides; Final Conclusion; References; Chapter 2: Technological and Chemical Characterization of PDO Cheeses of Italy; Abstract; Introduction; Asiago; Characteristics (PDO, June 12, 1996 modified on October 15, 2007); Production Area.

CheesemakingReferences; Website; Bitto; Characteristics (PDO June 12, 1996 modified on November 25, 2009); Production Area; Cheesemaking; References; Website; Bra; Characteristics (PDO 1 July 1996); Production Area; Cheesemaking; Website; Caciocavallo Silano; Characteristics (PDO 1 July 1996 modified on 4 July 2003); Production Area; Cheesemaking; References; Website; Canestrato Pugliese; Characteristics (PDO June 12, 1996); Production Area; Cheesemaking; References; Casatella Trevigiana; Characteristics (PDO 2 June 2008); Production Area; Cheesemaking; Website; Casciotta D'urbino.

Characteristics (PDO 12 June 1996)Production Area; Cheesemaking; References; Website; Castelmagno; Characteristics (PDO July 1, 1996 modified on December 14, 2012); Production Area; Cheesemaking; References; Website; Fiore Sardo; Characteristics (PDO July 1, 1996); Production Area; Cheesemaking; References; Fontina; Characteristics (PDO June 12, 1996 modified on February 3, 2011); Production Area; Cheesemaking; References; Website; Formaggella Del Luinese; Characteristics (PDO April 11, 2011); Production Area; Cheesemaking; Formaggio Di Fossa Di Sogliano.

Characteristics (PDO November 30, 2009)Production Area; Cheesemaking; References; Website; Formai De Mut Dell'alta Valle Brembana; Characteristics (PDO June 12, 1996); Production Area; Cheesemaking; Website; Gorgonzola; Characteristics (PDO June 12, 1996 modified on February 3, 2009); Production Area; Cheesemaking; References; Website; Grana Padano; Characteristics (PDO June 12, 1996 modified on June 17, 2011); Production Area; Cheesemaking; References; Website; Montasio; Characteristics (PDO June 12, 1996 modified on April 8, 2011); Production Area; Cheesemaking; References; Website.

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