Proteins in Food Processing (Hardcover, 2nd edition)

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.

General

Imprint:	Woodhead Publishing Ltd
Country of origin:	United Kingdom
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Release date:	November 2017
First published:	2018
Editors:	Rickey Y. Yada
Dimensions:	229 x 152 x 39mm (L x W x T)
Format:	Hardcover
Pages:	674
Edition:	2nd edition
ISBN-13:	978-0-08-100722-8
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > Proteins Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-08-100722-1
Barcode:	9780081007228

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