Proteins in Food Processing - Rilegato

Rilegato

ISBN 10: 185573723X ISBN 13: 9781855737235

Casa editrice: Woodhead Pub Ltd, 2004

Riassunto

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

Su questo libro

Informazioni sull?autore

Rickey Yada is Professor of Food Science at the University of Guelph, Canada, where his main research interests are the structure-function relationships of proteins, food-related enzymes and post-harvest physiology and processing.

Dettagli dell'edizione

• Editore: Woodhead Pub Ltd
• Data di pubblicazione: 2004
• Lingua: Inglese
• ISBN 10: 185573723X
• ISBN 13: 9781855737235
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 704
• Redattore: Yada Rickey
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile