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.
| ISBN: | 9780081007228 |
| Publication date: | 15th November 2017 |
| Author: | Rickey Y Dean, Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada Yada |
| Publisher: | Woodhead Publishing Ltd an imprint of Elsevier Science & Technology |
| Format: | Hardback |
| Pagination: | 674 pages |
| Series: | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Genres: |
Food and beverage technology |