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Proteins in food processing /

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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 qu...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Yada, R. Y. (Rickey Yoshio), 1954-
Format: eBook
Language:English
Language Notes:English.
Published: Boca Raton : Cambridge, Eng. : CRC Press ; Woodhead Pub., ©2004.
Series:Woodhead Publishing in food science and technology.
Subjects:
Proteins in human nutrition.
Food industry and trade.
Proteins.
Dietary Proteins
Food Industry
Proteins
Food-Processing Industry
Protéines.
Aliments > Traitement.
Protéines dans l'alimentation humaine.
Aliments > Industrie et commerce.
protein.
SCIENCE > Chemistry > Organic.
Food industry and trade
Proteins in human nutrition
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Cover
  • Contents
  • Contributor contact details
  • 1 Introduction
  • 2 Properties of proteins in food systems: an introduction
  • 2.1 Introduction
  • 2.2 Chemical and physical properties of food proteins
  • 2.3 Factors affecting properties of proteins in food systems
  • 2.4 Structure and function of proteins: classification and relationships
  • 2.5 Future trends
  • 2.6 Sources of further information and advice
  • 2.7 References
  • Part I Sources of proteins
  • 3 The caseins
  • 4 Whey proteins
  • 5 Muscle proteins
  • 6 Soy protein
  • 7 Proteins from oil-producing plants
  • 8 Cereal proteins
  • 9 Seaweed proteins
  • Part II Analysing and modifying proteins
  • 10 Testing protein functionality
  • 11 Modelling protein behaviour
  • 12 Factors affecting enzyme activity in foods
  • 13 Detecting proteins with allergenic potential
  • 14 The extraction and purification of proteins: an introduction
  • 15 The use of genetic engineering to modify protein functionality: molecular design of hen egg white lysozyme using genetic engineering
  • 16 Modifying seeds to produce proteins
  • 17 Processing approaches to reducing allergenicity in proteins
  • Part III Applications
  • 18 Using proteins as additives in foods: an introduction
  • 19 Edible films and coatings from proteins
  • 20 Protein gels
  • 21 Proteomics: examining the effects of processing on food proteins
  • 22 Texturized soy protein as an ingredient
  • 23 Health-related functional value of dairy proteins and peptide
  • 24 The use of immobilized enzymes to improve functionality
  • 25 Impact of proteins on food colour.