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As per the present report about 1124 Open Access Articles, 3304 Conference Proceedings, 20 upcoming conferences, 18 Journals and 671 National symposiums forums and publication are dedicated for Food Proteomics.
Proteomics offers a powerful new way to characterize the protein component of foods. Proteomics not only reveals which proteins are expressed in each tissue type, it also allows the investigation of differences in the protein composition of different tissues. The proteomic evaluation of food proteins presents a unique set of challenges and opportunities. Muscle, milk and cereal proteomes are dominated by very abundant proteins, in vivo, food proteins are subjected to a wide range of post-harvest/post-slaughter environmental and processing insults prior to consumption. These modifications include side-chain oxidation, cross-link formation and backbone cleavage, and critically influence key food properties such as shelf-life, nutritional value, and digestibility and health effects.
OMICS International Organizes 1000+ Global Events Every Year across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ Open access journals which contains over 100000 eminent personalities, reputed scientists as editorial board and organizing committee members. The conference series website will provide you list and details about the conference organize worldwide.
Scope and Importance:
The food texture market is expected to reach $11,840.8 million by 2018, with a CAGR of 5.0% from 2013 to 2018. The research report provides a comprehensive analysis of the texturizing agents market, which is witnessing steady growth on grounds of diverse applications in bakery and confectionaries, and meat & poultry products. Texturizers such as thickening, gelling, and emulsifying, stabilizing, binding, and clarifying agents have been identified in the report. The advent of many such versatile functions has escalated their usage in application-specific ingredients and new upscale end-use products. The texturizing agents market was examined in terms of value, on region-wise and country-wise levels. The changing trends in the consumption of texturizing agents reflect the increased product penetration and purchasing power of the global population in the emerging economies.
Many report describes the food texture market across the globe. The regions covered include North America (U.S., Canada, Mexico), Europe (U.K., Germany, France, Italy, The Netherlands, Russia, etc.), Asia-Pacific (China, Japan, Australia, India), and Rest of the World (Brazil, South Africa, Argentina). The main growth strategies of market players have been identified and analyzed. The manufacturers are keenly aware of the emerging Asian, Latin American, and Eastern European markets as potential drivers of the texturizing agents business. The market is predicted to continue flourishing in both, developed and developing regions.
The growth is also attributed to growing demands for healthy and nutritious products, and increase in demand for processed food. U.S. is one of the largest players in the texturizing agents business due to excessive demand for processed food products, followed by Western Europe and China. CP Kelco (U.S.), Tate and Lyle PLC (U.K.) and Ingredion Inc (U.S.) are key manufacturers of food texturizing agents, globally. CP Kelco is engaged in the manufacture of texturizing agents such as hydrocolloids and whey proteins. Tate and Lyle PLC produces food stabilizers, emulsifiers, hydrocolloids, food starches, dietary fibers, etc. Ingredion Inc is involved in production of starches, emulsifiers and some other texturants. All the above-mentioned companies conquer more than 33% of the market share. CP Kelco has focused on the expansion as a main strategy, through facility expansion in different areas. The overall competitive environment for food texture market can be stated as partially consolidated with CP Kelco, Tate and Lyle PLC, and Ingredion Inc dominating the market share. Other companies such as DuPont (U.S.), and Kerry Group (Ireland) also contributed prominent share in food texture market.
13th Food Manufacturing Conference
October20-22, 2016, Kuala Lumpur, Malaysia
5th European Food Safety Conference, October 24-26, 2016, Valencia, Spain
14th Food Engineering Conference
November 10-12, 2016 Melbourne, Australia
January 22-27, 2016, St. Petersburg, FL, USA
International Conference on Global Food Security
March 7-8, 2016, Florida, USA
International Association for Food Protection Annual Meeting
July 31-August 3, 2016 St. Louis, Missouri, USA
2016 International Conference on Food Studies - A Common Ground Conference
October 12-13, 2016, Berkeley, CA, USA
Fi Europe - Food Ingredients EUROPE December 1-3, 2015 Paris, France
SIAL Middle East 2015, December 7-9, 2015, Abu Dhabi, United Arab Emirates
2nd International Conference on Food Properties (ICFP2016)
May 29 - June 2, 2016, Bangkok, Thailand
International Symposium on the Properties of Water
June 26-29, 2016 Lausanne, Switzerland
4th International Conference on Food Oral Processing
July 3-6, 2016 Lausanne, Switzerland
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This page was last updated on 14th Sep, 2015
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