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Proteins in food processing

Author: R Y Yada
Publisher: Boca Raton : CRC Press ; Cambridge, Eng. : Woodhead Pub., ©2004.
Series: Woodhead Publishing in food science and technology.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors, Proteins  Read more...

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Document Type: Book
All Authors / Contributors: R Y Yada
ISBN: 185573723X 9781855737235 1855738376 9781855738379 0849325366 9780849325366
OCLC Number: 56213898
Description: xviii, 686 pages : illustrations ; 26 cm.
Contents: 1. Introduction / R.Y. Yada --
2. Properties of proteins in food systems : an introduction / E.C.Y. Li-Chan --
3. The caseins / P.F. Fox and A.L. Kelly --
4. Whey proteins / A. Kilara and M.N. Vaghela --
5. Muscle proteins / Y.L. Xiong --
6. Soy proteins / D. Fukushima --
7. Proteins from oil-producing plants / S.D. Arntfield --
8. Cereal proteins / N. Guerrieri --
9. Seaweed proteins / J. Fleurence --
10. Testing protein functionality / R.K. Owusu-Apenten --
11. Modelling protein behaviour / S. Nakai --
12. Factors affecting enzyme activity in foods / J.R. Whitaker --
13. Detecting proteins with allergenic potential / R. Krska, E. Welzig and S. Baumgartner --
14. The extraction and purification of proteins : an introduction / R.E. Aluko --
15. The use of genetic engineering to modify protein functionality : molecular design of hen egg white lysozyme using genetic engineering / A. Kato --
16. Modifying seeds to produce proteins / A.M. Nuutila and A. Ritala --
17. Processing approaches to reducing allergenicity in proteins / E.N.C. Miles, J. Moreno, A. Sancho, J.A. Jenkins and H.J. Wichers --
18. Using proteins as additives in foods : an introduction / H. Luyten, J. Vereijken and M. Buecking --
19. Edible films and coatings from proteins / A. Gennadios --
20. Protein gels / J.M. Aguilera and B. Rademacher --
21. Proteomics : examining the effects of processing on food proteins / S. Barnes, T. Sanderson, H. McCorkle, L. Wilson, M. Kirk and H. Kim. 22. Texturized soy protein as an ingredient / M.N. Riaz --
23. Health-related functional value of dairy proteins and peptides / D.J. Walsh and R.J. FitzGerald --
24. The use of immobilized enzymes to improve functionality / H.E. Swaisgood --
25. Impact of proteins on food colour / J.C. Acton and P.L. Dawson.
Series Title: Woodhead Publishing in food science and technology.
Responsibility: edited by R.Y. Yada.
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...edited with a clear but not inhibiting hand, and generally succeeds in being interesting and helpful. ...I would recommend it for its range, readability and enthusiasm., International Journal of Read more...

 
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