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Title Proteins in food processing / edited by R.Y. Yada
Published Boca Raton : CRC Press ; Cambridge, Eng. : Woodhead Pub., ©2004


Description 1 online resource (xviii, 686 pages) : illustrations
Series Woodhead Publishing in food science and technology
Woodhead Publishing in food science and technology.
Summary 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
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Proteins in human nutrition.
Food industry and trade.
Dietary Proteins
Food Industry
Food-Processing Industry
SCIENCE -- Chemistry -- Organic.
Food industry and trade
Proteins in human nutrition
Genre/Form Electronic books
Form Electronic book
Author Yada, R. Y. (Rickey Yoshio), 1954-
ISBN 1591249287