Proteins in Food Processing

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Proteins in Food Processing by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781855738379
Publisher: Elsevier Science Publication: April 22, 2004
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781855738379
Publisher: Elsevier Science
Publication: April 22, 2004
Imprint: Woodhead Publishing
Language: English

Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.

After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.

Proteins in food processing is a comprehensive and authoritative reference for the food processing industry.

  • Reviews the wide range of protein sources available
  • Examines ways of modifying protein sources
  • Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.

After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.

Proteins in food processing is a comprehensive and authoritative reference for the food processing industry.

More books from Elsevier Science

Cover of the book Developing Solid Oral Dosage Forms by
Cover of the book Mitosis and Meiosis Part B by
Cover of the book Electrocardiography of Laboratory Animals by
Cover of the book The Physiology of Insecta by
Cover of the book Dislocations in Solids by
Cover of the book Nanotechnology for Microelectronics and Photonics by
Cover of the book Metagenomics by
Cover of the book Organic Synthesis by
Cover of the book Germ Cell Tumours III by
Cover of the book Digital Logic Design by
Cover of the book The Biology of Cholesterol and Related Steroids by
Cover of the book Infinite Dimensional Linear Control Systems by
Cover of the book Noradrenergic Signaling and Astroglia by
Cover of the book Advances in Clinical Chemistry by
Cover of the book The Sortino Framework for Constructing Portfolios by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy