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Proteins in Food Processing
Langbeschreibung
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.
Inhaltsverzeichnis
1. Introduction 2. Properties of proteins in food systems
ISBN-13:
9780081007297
Veröffentl:
2017
Seiten:
674
Autor:
Rickey Y. Yada
eBook Typ:
EPUB
eBook Format:
EPUB
Kopierschutz:
2 - DRM Adobe
Sprache:
Englisch
275,00 €*
Lieferzeit: Sofort lieferbar
Alle Preise inkl. MwSt.