Rickey Y. Yada
Proteins in Food Processing
Gebonden Engels 2017 2e druk 9780081007228Levertijd ongeveer 9 werkdagen
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Samenvatting
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.
Specificaties
ISBN13:9780081007228
Taal:Engels
Bindwijze:Gebonden
Aantal pagina's:674
Uitgever:Elsevier Science
Druk:2
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Inhoudsopgave
1. Introduction
2. Properties of proteins in food systems
Part One: Sources of proteins
3. The caseins
4. Whey proteins
5. Muscle proteins
6. Soy as a food ingredient
7. Proteins from oil-producing plants
8. Cereal proteins
9. Seaweed proteins
10. Alternative protein source (e.g. insects)
11. Cultured meat protein
Part Two: Analysing and modifying protein
12. Bioactivity
13. Modelling protein behaviour
14. Factors affecting enzyme activity in foods
15. Detection and methods to reduce food allergens
16. The extraction and purification of proteins: an introduction
17. Modifying seeds to produce proteins
Part Three: Applications
18. Seafood proteins
19. Edible films and coatings from proteins
20. Protein gels
21. Health-related functional value of dairy proteins and peptides
22. The use of immobilized enzymes to improve functionality
23. Impact of proteins on food colour
24. Use of proteins as nano encapsulants
2. Properties of proteins in food systems
Part One: Sources of proteins
3. The caseins
4. Whey proteins
5. Muscle proteins
6. Soy as a food ingredient
7. Proteins from oil-producing plants
8. Cereal proteins
9. Seaweed proteins
10. Alternative protein source (e.g. insects)
11. Cultured meat protein
Part Two: Analysing and modifying protein
12. Bioactivity
13. Modelling protein behaviour
14. Factors affecting enzyme activity in foods
15. Detection and methods to reduce food allergens
16. The extraction and purification of proteins: an introduction
17. Modifying seeds to produce proteins
Part Three: Applications
18. Seafood proteins
19. Edible films and coatings from proteins
20. Protein gels
21. Health-related functional value of dairy proteins and peptides
22. The use of immobilized enzymes to improve functionality
23. Impact of proteins on food colour
24. Use of proteins as nano encapsulants
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