By: Sullivan
Live Whole Nutrition: Nutrition supplement is a term known by most of us. So what is nutrition supplement and why is it so important? Nutrition, by dictionary definition, is the sum of the processes by which someone takes in and utilizes food substances. One of the main advantages of utilizing food substances is the intake of vitamins, amino acids, minerals, herbs, etc. These are the things that make our body healthy.
About Nutrition Supplements: A nutrition supplement is the additional substance to the diet in order to build up your nutritional deficiency. These supplements are rich in vitamins, amino acids, minerals etc which increase the nutrition in your body,but you should be very cautious about the purchasing any supplements, as it is very essential to meet up the FDA standards. when people are not satisfied with nutrients through there food and with the well-designed diet doesn't work, they will go around in search of different types of supplement available in market.
How To Utilize Nutritional Supplements: Many people nowadays use some type of nutrition supplement. In 1996 alone, consumers spent more than $6.5 billion on dietary supplements, according to Packaged Facts Inc., a market research firm. Nutrition supplements can be found in many forms: nutrition bars, tablets, capsules, powders, liquids, etc. A lot of supplements do not require any prescription. You can purchase them in health food stores, grocery stores, drug stores, or through mail or Internet. But make sure that it will meet up FDA standards.
Presently there are many scammers hanging over internet or online to cheat gullible consumers by there inexpensive and imitation supplements. Always purchase from popular and trustworthy manufacturers and dealers to ensure that you are not gulping down some unwanted or even dangerous food substances.
The good mania about the nutritional supplement is that there is plenty of information obtainable to help out to make a selection about the best nutritional supplement for you.
Nutrition Supplement As A Juice Powder: People have many questions about these supplements like Are they good enough to the health? Are you getting enough nutrition from them? etc. The most well-liked type of supplements available on the market are nutrition juice powders. According to the publicity and manufactures these juice powders contains high level of protiens and low level of carbo-hydrates.
Although conservative multivitamins and other dietary nutritional supplements available at reasonable rate in many drugstores and other retail, the "nutrition supplement juice powder" is very well-liked among many customers all over the world.
Always the significance to diet and nutrition should be in the top of your daily list. High-quality and good nutrition is the beginning to your healthy weight gain and good health which will last forever.
Article Directory: http://www.articledashboard.com
Tim Sullivan a leading internet marketer recommends most beneficial and Health Nutritional Products with natural and pure nutrients.
Tuesday, October 4, 2011
Sunday, September 25, 2011
Self-assembling proteins offer golden food future
By Prof. Simon B Widjanarko.
There is a big future for exploiting protein’s natural tendency to self-assembly into micelles or nanotubes, says a leading researcher in the field.
“Self-assembling of proteins is common. In fact, it’s more of a rule than an exception. If we can manipulate this self-assembling of proteins at the nanoscale, I see a big future for it,” said Professor Kees de Kruif from NIZO Food Research.
The majority of research in this area to date has focussed on dairy proteins, with the potential of casein micelles and alpha-lactalbumin nanotubes being explored, Prof de Kruif told FoodNavigator following his presentation to attendees at the Nanoscience conference at IFT Annual Meeting and Food Expo in New Orleans.
The protein casein makes up about 80 per cent of the protein content of cow’s milk (30-35 about 2.5 gram per litre grams per litre) and is found naturally in the form of spherical micelles with diameters ranging from 50 to 300 nanometres. The stability of these micelles during processing also makes them a very attractive nano-encapsulator.
Indeed, according to Prof de Kruif, Mother Nature designed the casein micelles to concentrate, stabilise and deliver nutrients to the newborn.
In nature, calcium phosphate is bound inside the micelles, but food scientist can replace calcium with other minerals or vitamins, thereby providing a delivery system for certain bioactive molecules.
“Caseins are very beautiful proteins, with functionalities in food unsurpassed by other food proteins,” said Prof. de Kruif. Indeed, they are very stable to heat, and the stability can be increased by cross-linking with transglutanimase (TGase).
Nanotubes
Another dairy protein receiving interest from researchers is bovine alpha-lactalbumin.
By adding an enzyme to the protein, Prof de Kruif and his team were able to produce food-grade nanotubes.
“This was the first time that anyone made man-made nanotubes from proteins,” he said.
In addition, for food scientists, the tubular structures are more interesting than the spherical ones, he said.
Moreover, by taking the science further, and manipulating this self-assembly process, new proteins with new functionalities can be produced, said Prof de Kruif. “They could replace the use of gelatine.”
These nanotubes could also be used for encapsulation of ingredients, he said. Moreover, the nanotubes would not need to sealed and could be left open-ended. And how far away are we from using such nanotubes in food?
“This is still a bit far fetched in the sense that you can make the nanotubes and you can stabilise them, but they are too expensive for the food business at present,” he said.
“We need investment to scale this up.”
Beyond dairy
Since the self-assembling of proteins into intriguing structures is common to all proteins, Prof de Kruif says that, in principle, non-dairy proteins could be used.
“In theory, you need a long stiff molecule, like gelatine,” he said. “We should look at elongated structures because they’re the interesting ones, not the globular proteins.”
Study with plant proteins is still in its infancy, but the study performed with milk proteins should be translated to other proteins.
Prof de Kruif looks at the issue from a material science rather than food science point of view and focuses on understanding what properties the protein should have. “It’s the same as a chemical engineer asking what properties a plastic should have before they start developing it.”
Nanoboom
The application of nanotechnology and nanoparticles in food are emerging rapidly, and some analysts predict that nanotechnology will be incorporated into 16.4bn worth of food products by 2010.
However, enthusiasm over the rate of progress and the possibilities is being tempered by concerns over possible downsides of the science.
Article Directory : simonbwidjanarko.wordpress.com
Simon B. Widjanarko
He is a Food Technologist. Kediri was the place where he was borned on October 1952. He is a professor since 2000 on Horticulture product technology. Office address: Department of Agricultural Product Technology. Faculty of Agriculture Technology, University of Brawijaya, Malang. Veteran Street, Malang 65145 Phone: +62-341-569214, 580106 Fax : +62-341-569214, 460518. Educational Background : Ph.D. March 1990 from School of Biologycal Sciences, Department of Food Technology, The University of New South Wales, Sydney, Australia. Supervisor: Prof. R.B.H. Wills Ph.D. Master of Applied Science, March 1983 from School of Food Technology, The University of New South Wales, Sydney, Australia . Supervisor: Assoc. Prof. M. Wootton, Ph.D.. S-1 (Bachelor Degree) Agronomy, November 1977 Faculty of Agriculture, University of Brawijaya.. Current positions: Asesor BADAN AKREDITASI NASIONAL (BAN) PT, Reviewer RISTEK INSENTIF TERAPAN AND SENATE SECRETARY OF UNIVERSITY OF BRAWIJAYA, Asesor Sertifikasi Dosen (lectural sertification) on Plant Sciences including : Food Technology and related plant fields. Researcher on Artificial Food including artificial rice from local sources such as: cassava, sweet potatoes, legumes, corn, konjac flour (porang). Research interest at the moment: Food Component Interactions and Bioactive plant and marine products
Email : simonbw03@yahoo.com; swidjanarko@gmail.com; simonbw@brawijaya.ac.id
There is a big future for exploiting protein’s natural tendency to self-assembly into micelles or nanotubes, says a leading researcher in the field.
“Self-assembling of proteins is common. In fact, it’s more of a rule than an exception. If we can manipulate this self-assembling of proteins at the nanoscale, I see a big future for it,” said Professor Kees de Kruif from NIZO Food Research.
The majority of research in this area to date has focussed on dairy proteins, with the potential of casein micelles and alpha-lactalbumin nanotubes being explored, Prof de Kruif told FoodNavigator following his presentation to attendees at the Nanoscience conference at IFT Annual Meeting and Food Expo in New Orleans.
The protein casein makes up about 80 per cent of the protein content of cow’s milk (30-35 about 2.5 gram per litre grams per litre) and is found naturally in the form of spherical micelles with diameters ranging from 50 to 300 nanometres. The stability of these micelles during processing also makes them a very attractive nano-encapsulator.
Indeed, according to Prof de Kruif, Mother Nature designed the casein micelles to concentrate, stabilise and deliver nutrients to the newborn.
In nature, calcium phosphate is bound inside the micelles, but food scientist can replace calcium with other minerals or vitamins, thereby providing a delivery system for certain bioactive molecules.
“Caseins are very beautiful proteins, with functionalities in food unsurpassed by other food proteins,” said Prof. de Kruif. Indeed, they are very stable to heat, and the stability can be increased by cross-linking with transglutanimase (TGase).
Nanotubes
Another dairy protein receiving interest from researchers is bovine alpha-lactalbumin.
By adding an enzyme to the protein, Prof de Kruif and his team were able to produce food-grade nanotubes.
“This was the first time that anyone made man-made nanotubes from proteins,” he said.
In addition, for food scientists, the tubular structures are more interesting than the spherical ones, he said.
Moreover, by taking the science further, and manipulating this self-assembly process, new proteins with new functionalities can be produced, said Prof de Kruif. “They could replace the use of gelatine.”
These nanotubes could also be used for encapsulation of ingredients, he said. Moreover, the nanotubes would not need to sealed and could be left open-ended. And how far away are we from using such nanotubes in food?
“This is still a bit far fetched in the sense that you can make the nanotubes and you can stabilise them, but they are too expensive for the food business at present,” he said.
“We need investment to scale this up.”
Beyond dairy
Since the self-assembling of proteins into intriguing structures is common to all proteins, Prof de Kruif says that, in principle, non-dairy proteins could be used.
“In theory, you need a long stiff molecule, like gelatine,” he said. “We should look at elongated structures because they’re the interesting ones, not the globular proteins.”
Study with plant proteins is still in its infancy, but the study performed with milk proteins should be translated to other proteins.
Prof de Kruif looks at the issue from a material science rather than food science point of view and focuses on understanding what properties the protein should have. “It’s the same as a chemical engineer asking what properties a plastic should have before they start developing it.”
Nanoboom
The application of nanotechnology and nanoparticles in food are emerging rapidly, and some analysts predict that nanotechnology will be incorporated into 16.4bn worth of food products by 2010.
However, enthusiasm over the rate of progress and the possibilities is being tempered by concerns over possible downsides of the science.
Article Directory : simonbwidjanarko.wordpress.com
Simon B. Widjanarko
He is a Food Technologist. Kediri was the place where he was borned on October 1952. He is a professor since 2000 on Horticulture product technology. Office address: Department of Agricultural Product Technology. Faculty of Agriculture Technology, University of Brawijaya, Malang. Veteran Street, Malang 65145 Phone: +62-341-569214, 580106 Fax : +62-341-569214, 460518. Educational Background : Ph.D. March 1990 from School of Biologycal Sciences, Department of Food Technology, The University of New South Wales, Sydney, Australia. Supervisor: Prof. R.B.H. Wills Ph.D. Master of Applied Science, March 1983 from School of Food Technology, The University of New South Wales, Sydney, Australia . Supervisor: Assoc. Prof. M. Wootton, Ph.D.. S-1 (Bachelor Degree) Agronomy, November 1977 Faculty of Agriculture, University of Brawijaya.. Current positions: Asesor BADAN AKREDITASI NASIONAL (BAN) PT, Reviewer RISTEK INSENTIF TERAPAN AND SENATE SECRETARY OF UNIVERSITY OF BRAWIJAYA, Asesor Sertifikasi Dosen (lectural sertification) on Plant Sciences including : Food Technology and related plant fields. Researcher on Artificial Food including artificial rice from local sources such as: cassava, sweet potatoes, legumes, corn, konjac flour (porang). Research interest at the moment: Food Component Interactions and Bioactive plant and marine products
Email : simonbw03@yahoo.com; swidjanarko@gmail.com; simonbw@brawijaya.ac.id
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