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: 9780081007297
Publisher: Elsevier Science Publication: November 13, 2017
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780081007297
Publisher: Elsevier Science
Publication: November 13, 2017
Imprint: Woodhead Publishing
Language: English

Proteins in Food Processing, Second Edition, 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, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods.

  • Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins
  • 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 in Food Processing, Second Edition, 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, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods.

More books from Elsevier Science

Cover of the book The Psychological Journey To and From Loneliness by
Cover of the book Basic Methods in Molecular Biology by
Cover of the book Materials by
Cover of the book Chemical and Biochemical Approaches for the Study of Anesthetic Function Part B by
Cover of the book How to Become an International Disaster Volunteer by
Cover of the book Transmission and Distribution Electrical Engineering by
Cover of the book Ecology and Classification of North American Freshwater Invertebrates by
Cover of the book Insect Midgut and Insecticidal Proteins by
Cover of the book Pulmonary Endocrine Pathology by
Cover of the book Computational Fluid Dynamics by
Cover of the book Critical Issues in Alcohol and Drugs of Abuse Testing by
Cover of the book Advances in Flow Injection Analysis and Related Techniques by
Cover of the book Executing Data Quality Projects by
Cover of the book Personalized Medicine by
Cover of the book Forest Plans of North America 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