Proteins in Food Processing

Book Proteins in Food Processing Cover

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  • Publisher : Woodhead Publishing
  • Release : 13 November 2017
  • ISBN : 9780081007297
  • Page : 674 pages
  • Rating : 4.5/5 from 103 voters

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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. Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins Reviews the wide range of protein sources available Examines ways of modifying protein sources Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

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Proteins in Food Processing

Proteins in Food Processing
  • Author : Rickey Y. Yada
  • Publisher : Woodhead Publishing
  • Release Date : 2017-11-13
  • ISBN : 9780081007297
GET THIS BOOKProteins in Food Processing

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

Food Protein Analysis

Food Protein Analysis
  • Author : Richard Owusu-Apenten
  • Publisher : CRC Press
  • Release Date : 2002-05-24
  • ISBN : 9780824744670
GET THIS BOOKFood Protein Analysis

Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.

Handbook of Food Proteins

Handbook of Food Proteins
  • Author : Glyn O. Phillips,P A Williams
  • Publisher : Elsevier
  • Release Date : 2011-09-09
  • ISBN : 9780857093639
GET THIS BOOKHandbook of Food Proteins

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on

Food Proteins and Peptides

Food Proteins and Peptides
  • Author : Chibuike C Udenigwe
  • Publisher : Royal Society of Chemistry
  • Release Date : 2021-06-03
  • ISBN : 9781839163432
GET THIS BOOKFood Proteins and Peptides

This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of

Functionality of Proteins in Food

Functionality of Proteins in Food
  • Author : Joseph F. Zayas
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9783642591167
GET THIS BOOKFunctionality of Proteins in Food

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality

Proteins: Sustainable Source, Processing and Applications

Proteins: Sustainable Source, Processing and Applications
  • Author : Charis Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-06
  • ISBN : 0128166959
GET THIS BOOKProteins: Sustainable Source, Processing and Applications

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption.Written in a scientific manner so as to meet the needs of chemists, food scientists, and technologists, new product developers, and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, sustainable

Applied Food Protein Chemistry

Applied Food Protein Chemistry
  • Author : Zeynep Ustunol
  • Publisher : John Wiley & Sons
  • Release Date : 2014-12-19
  • ISBN : 9781118860618
GET THIS BOOKApplied Food Protein Chemistry

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of

Food Proteins

Food Proteins
  • Author : Shuryo Nakai,H. Wayne Modler
  • Publisher : Wiley-VCH
  • Release Date : 2000
  • ISBN : UOM:39015042558752
GET THIS BOOKFood Proteins

Food Proteins offers information required for improving the quality of food protein products. * The text will help in gaining new ideas for conducting useful research on food proteins and enzymes. * Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing * Includes the fundamental concept required for understanding the modern food protein chemistry * Explores the relationships between the structures, functions, and properties of different food proteins

Novel Proteins for Food, Pharmaceuticals, and Agriculture

Novel Proteins for Food, Pharmaceuticals, and Agriculture
  • Author : Maria Hayes
  • Publisher : John Wiley & Sons
  • Release Date : 2018-11-28
  • ISBN : 9781119385301
GET THIS BOOKNovel Proteins for Food, Pharmaceuticals, and Agriculture

A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in

Chemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods
  • Author : Delia B. Rodriguez-Amaya,Jaime Amaya-Farfan
  • Publisher : Academic Press
  • Release Date : 2020-11-25
  • ISBN : 9780128173817
GET THIS BOOKChemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic

Food Proteins and Their Applications

Food Proteins and Their Applications
  • Author : Srinivasan Damodaran
  • Publisher : Routledge
  • Release Date : 2017-10-19
  • ISBN : 9781351447522
GET THIS BOOKFood Proteins and Their Applications

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Alternative Proteins

Alternative Proteins
  • Author : Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain
  • Publisher : CRC Press
  • Release Date : 2022-01-21
  • ISBN : 9781000510744
GET THIS BOOKAlternative Proteins

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security

Milk Proteins

Milk Proteins
  • Author : Mike Boland,Harjinder Singh,Abby Thompson
  • Publisher : Academic Press
  • Release Date : 2014-07-08
  • ISBN : 9780124051751
GET THIS BOOKMilk Proteins

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and

Legumes as Food Ingredient

Legumes as Food Ingredient
  • Author : Alfonso Clemente,Jose C. Jimenez-Lopez
  • Publisher : MDPI
  • Release Date : 2021-05-07
  • ISBN : 9783036506142
GET THIS BOOKLegumes as Food Ingredient

Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over

Food Safety of Proteins in Agricultural Biotechnology

Food Safety of Proteins in Agricultural Biotechnology
  • Author : Bruce G. Hammond
  • Publisher : CRC Press
  • Release Date : 2007-11-28
  • ISBN : 9781420005738
GET THIS BOOKFood Safety of Proteins in Agricultural Biotechnology

With contributions from internationally recognized experts, Food Safety of Proteins in Agricultural Biotechnology comprehensively addresses how toxicology testing of proteins should be accomplished and how protein safety assessments should be carried out. Beginning with a background on protein biology, the book delineates the fundamental difference