Rickey Y. Yada
Elsevier Science
e druk, 2017
9780081007228
Proteins in Food Processing
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2017
ISBN13: 9780081007228
Rubricering
Onderdeel van serie
Woodhead Publishing Series in Food Science, Technology and Nutrition
Levertijd ongeveer 8 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
<p>1. Introduction<br>2. Properties of proteins in food systems </p> <p>Part One: Sources of proteins<br>3. The caseins <br>4. Whey proteins <br>5. Muscle proteins<br>6. Soy as a food ingredient <br>7. Proteins from oil-producing plants<br>8. Cereal proteins <br>9. Seaweed proteins <br>10. Alternative protein source (e.g. insects)<br>11. Cultured meat protein</p> <p>Part Two: Analysing and modifying protein<br>12. Bioactivity<br>13. Modelling protein behaviour<br>14. Factors affecting enzyme activity in foods<br>15. Detection and methods to reduce food allergens <br>16. The extraction and purification of proteins: an introduction<br>17. Modifying seeds to produce proteins </p> <p>Part Three: Applications<br>18. Seafood proteins <br>19. Edible films and coatings from proteins <br>20. Protein gels <br>21. Health-related functional value of dairy proteins and peptides<br>22. The use of immobilized enzymes to improve functionality<br>23. Impact of proteins on food colour <br>24. Use of proteins as nano encapsulants<br> <br></p>