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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
Database:WorldCat
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: Introduction: properties of proteins in food systems. Part 1 Sources of proteins: The caseins; Whey proteins; Muscle proteins; Soy proteins; Proteins from oil-producing plants; Cereal proteins; Seaweed proteins. Part 2 Analysing and modifying proteins: Testing protein functionality; Modelling protein behaviour; Modifying seeds to produce proteins; Extraction and purification of proteins; Detecting and removing proteins with allergenic potential. Part 3 Applications: Using proteins as additives in foods: an introduction; Edible films and coatings from proteins; Protein gels; Textured soy protein as an ingredient; Functional value of dairy proteins and peptides; The impact of proteins on food colour; The use of immobilised enzymes.
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 Food Read more...

 
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