Proteins In Food Processing at Meripustak

Proteins In Food Processing

Books from same Author: Rickey Yada

Books from same Publisher: Wood Head Publishing

Related Category: Author List / Publisher List


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  • General Information  
    Author(s)Rickey Yada
    PublisherWood Head Publishing
    ISBN9781855737235
    Pages704
    BindingHardbound
    LanguageEnglish
    Publish YearApril 2004

    Description

    Wood Head Publishing Proteins In Food Processing by Rickey Yada

    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 in food processing 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, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods. Proteins in food processing is a comprehensive and authoritative reference for the food processing industry.