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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 first discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part 2 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.
Woodhead Publishing Limited; April 2004
704 pages; ISBN 9781855738379
Read online, or download in secure PDF format
704 pages; ISBN 9781855738379
Read online, or download in secure PDF format
Subject categories
- Academic > Chemistry > Organic chemistry > Biochemistry
- Academic > Family and Consumer Sciences > Nutrition, foods
- Academic > Chemistry > General
- Academic > Chemistry > Organic chemistry
- Academic > Life Sciences > Biochemistry
- Academic > Family and Consumer Sciences
- Academic > Life Sciences
- Academic > Chemistry
- Academic > Natural Sciences
- Food and Wine > Beverages
- Technology > Food Industry & Science
- Food and Wine
- Technology
ISBNs
9781855738379
9781855737235
1855738376