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- 674 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Proteins in Food Processing
Book details
Table of contents
Citations
About This Book
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
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Yes, you can access Proteins in Food Processing by Rickey Y. Yada in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
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Table of contents
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- 1: Properties of proteins in food systems: An introduction
- 2: Impact of processing on the chemistry and functionality of food proteins
- Part One: Sources of proteins
- Part Two: Analyzing and modifying protein
- Part Three: Applications
- Index