Food proteins are of great interest, not only because of their
nutritional importance and their functionality in foods, but also
for their detrimental effects. Although proteins from milk, meats
(including fish and poultry), eggs, cereals, legumes, and oilseeds
have been the traditional sources of protein in the human diet,
potentially any proteins from a biological source could serve as a
food protein. The primary role of protein in the diet is to provide
the building materials for the synthesis of muscle and other
tissues, and they play a critical role in many biological
processes. They are also responsible for food texture, color, and
flavor. Today, food proteins are extracted, modified, and
incorporated into processed foods to impart specific functional
properties. They can also have adverse effects in the diet:
proteins, such as walnuts, pecans, almonds, and cashews, soybean,
wheat, milk, egg, crustacean, and fish proteins can be powerful
allergens for some people. Applied Food Protein Chemistry is an
applied reference which reviews the properties of food proteins and
provides in-depth information on important plant and animal
proteins consumed around the world. The book is grouped into three
sections: (1) overview of food proteins, (2) plant proteins, and
(3) animal proteins. Each chapter discusses world production,
distribution, utilization, physicochemical properties, and the
functional properties of each protein, as well as its food
applications. The authors for each of the chapters are carefully
selected experts in the field. This book will be a valuable
reference tool for those who work on food proteins. It will also be
an important text on applied food protein chemistry for upper-level
students and graduate students of food science programs.
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