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 Natural and Synthetic Biomedical Polymers by
Cover of the book Improving the Sensory and Nutritional Quality of Fresh Meat by
Cover of the book Bioactive Food as Dietary Interventions for the Aging Population by
Cover of the book Trophic Regulation of the Basal Ganglia by
Cover of the book Cumulative Subject Index Volumes 1-32 by
Cover of the book The Gradient Test by
Cover of the book Effective Prototyping with Excel by
Cover of the book Zeta and q-Zeta Functions and Associated Series and Integrals by
Cover of the book Structural and Residual Stress Analysis by Nondestructive Methods by
Cover of the book Anticandidal Agents by
Cover of the book Materials and Devices for Bone Disorders by
Cover of the book Working with Dynamic Crop Models by
Cover of the book G Protein-Coupled Receptors: Emerging Paradigms in Activation, Signaling and Regulation Part B by
Cover of the book Advances in Experimental Social Psychology by
Cover of the book Recent Progress in Hormone Research - Volume 50 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