Applied Food Protein Chemistry

Applied Food Protein Chemistry
Author :
Publisher : John Wiley & Sons
Total Pages : 528
Release :
ISBN-10 : 9781118860595
ISBN-13 : 1118860594
Rating : 4/5 (594 Downloads)

Book Synopsis Applied Food Protein Chemistry by : Zeynep Ustunol

Download or read book Applied Food Protein Chemistry written by Zeynep Ustunol and published by John Wiley & Sons. This book was released on 2014-12-19 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.


Applied Food Protein Chemistry Related Books

Applied Food Protein Chemistry
Language: en
Pages: 528
Authors: Zeynep Ustunol
Categories: Technology & Engineering
Type: BOOK - Published: 2014-12-19 - Publisher: John Wiley & Sons

GET EBOOK

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.
Applied Food Protein Chemistry
Language: en
Pages: 526
Authors: Zeynep Ustunol
Categories: Technology & Engineering
Type: BOOK - Published: 2014-12-31 - Publisher: John Wiley & Sons

GET EBOOK

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.
Proteins in Food Processing
Language: en
Pages: 672
Authors: Rickey Y. Yada
Categories: Technology & Engineering
Type: BOOK - Published: 2017-11-13 - Publisher: Woodhead Publishing

GET EBOOK

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After t
Protein Byproducts
Language: en
Pages: 354
Authors: Gurpreet Singh Dhillon
Categories: Technology & Engineering
Type: BOOK - Published: 2016-08-13 - Publisher: Academic Press

GET EBOOK

Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing
Handbook of Food Proteins
Language: en
Pages: 457
Authors: Glyn O. Phillips
Categories: Technology & Engineering
Type: BOOK - Published: 2011-09-09 - Publisher: Elsevier

GET EBOOK

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range