Proteins in food processing

Proteins in food processing

by Yada, R. Y., (Rickey Yoshio)

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Title Statements

  • Full title :Proteins in food processing / edited by Rickey Y. Yada.

Edition Statements

  • Publication Date:©2018
  • Edition:Second edition

Publication Statements

  • Publisher(s):Woodhead Publishing
  • Place of Publication:Oxford
  • Language:eng
  • Publication Date:©2018

Notes

Previous edition: 2004.

The Physical Object

  • Description:1 online resource (xii, 654 pages) : : illustrations

Edition Identifiers

  • ISBN:9780081007297, 0081007299
  • oclc:on1012839593
  • LC Classification:TX553.P7
  • Dewey Decimal:664

Table of Contents

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.

Properties of proteins in food systems: an introduction / E.C.Y. Li-Chan, I.M.E. Lacroix -- Impact of processing on the chemistry and functionality of food proteins / A.N.A. Aryee, D. Agyei, C.C. Udenigwe -- The caseins: structure, stability, and functionality / T. Huppertz, P.F. Fox, A.L. Kelly -- Whey proteins / A. Kilara, M.N. Vaghela -- Muscle proteins / Y.L. Xiong -- Soy as a food ingredient / K. Nishinari, Y. Fang, T. Nagano, S. Guo, R. Wang -- Proteins from oil-producing plants / S.D. Arntfield -- Cereals proteins / N. Gu…

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Subjects

Food industry and trade Protéines dans l'alimentation humaine Proteins in human nutrition

Writers

Yada, R. Y., (Rickey Yoshio)

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