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Books > Science & Mathematics > Biology, life sciences > Biochemistry > Proteins
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Proteins in Food Processing (Hardcover, 2nd edition)
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Proteins in Food Processing (Hardcover, 2nd edition)
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
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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.
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