Proteins in Food Processing
Woodhead Publishing Ltd (Verlag)
978-1-85573-723-5 (ISBN)
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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.
Professor Rickey Yada is Dean of The University of British Columbia, Canada, and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters.
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.
| Erscheint lt. Verlag | 22.4.2004 |
|---|---|
| Reihe/Serie | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 1210 g |
| Themenwelt | Naturwissenschaften ► Biologie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-85573-723-X / 185573723X |
| ISBN-13 | 978-1-85573-723-5 / 9781855737235 |
| Zustand | Neuware |
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