Proteins in food processing

dc.contributor.author	Yada, Rickey Y. (editor)
dc.date.issued	2018
dc.identifier.isbn	978-0-08-100729-7
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/10086
dc.description	xii, 654 p. : ill. (some color)
dc.description.abstract	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.
dc.language.iso	en
dc.publisher	Elsevier Ltd
dc.relation.ispartofseries	Woodhead Publishing series in food science, technology and nutrition
dc.subject	Food industry and trade
dc.subject.other	Proteins in human nutrition
dc.title	Proteins in food processing
dc.type	Book
dc.description.version	2nd edition