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Woodhead Publishing Series in Food Science, Technology and Nutrition, Proteins in Food Processing

Woodhead Publishing Series in Food Science, Technology and Nutrition, Proteins in Food Processing - ISBN: 9780081007228
Prijs: € 311,25
Levertijd: 12 tot 15 werkdagen
Bindwijze: Boek, Gebonden (17-11-2017)
Genre: Techniek
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Beschrijving

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.



  • Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins
  • Reviews the wide range of protein sources available
  • Examines ways of modifying protein sources
  • Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

Details

Titel: Woodhead Publishing Series in Food Science, Technology and Nutrition, Proteins in Food Processing
Mediatype: Boek
Bindwijze: Gebonden
Taal: Engels
Druk: 2
Aantal pagina's: 674
Uitgever: Elsevier Science
Publicatiedatum: 2017-11-17
NUR: Techniek
Afmetingen: 229 x 152
ISBN/ISBN13: 9780081007228
Intern nummer: 38443065

Extra informatie

Reviews the growing body of research on protein structure and developing proteins as multi-functional ingredients for the food industry

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