Wellcome

Proteins in food processing / edited by Rickey Y. Yada.

Contributor(s): Yada, R. Y. (Rickey Yoshio), 1954- [editor.]Material type: TextTextSeries: Woodhead Publishing in food science, technology, and nutritionPublisher: Oxford : Woodhead Publishing, [2018]Copyright date: �2018Edition: Second editionDescription: 1 online resource (xii, 654 pages) : illustrationsContent type: text Media type: computer Carrier type: online resourceISBN: 9780081007297; 0081007299Subject(s): Proteins in human nutrition | Food industry and trade | Food industry and trade | Proteins in human nutritionGenre/Form: Electronic books. | Electronic books.Additional physical formats: Print version:: Proteins in food processing.DDC classification: 664 LOC classification: TX553.P7 | P763 2018ebOnline resources: ScienceDirect
Contents:
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.
Properties of proteins in food systems: an introduction / E.C.Y. Li-Chan, I.M.E. Lacroix -- Impact of processing on the chemistry and functionality of food proteins / A.N.A. Aryee, D. Agyei, C.C. Udenigwe -- The caseins: structure, stability, and functionality / T. Huppertz, P.F. Fox, A.L. Kelly -- Whey proteins / A. Kilara, M.N. Vaghela -- Muscle proteins / Y.L. Xiong -- Soy as a food ingredient / K. Nishinari, Y. Fang, T. Nagano, S. Guo, R. Wang -- Proteins from oil-producing plants / S.D. Arntfield -- Cereals proteins / N. Guerrieri, M. Cavaletto -- Seaweed proteins / J. Fleurence, M. Moran�cais, J. Dumay -- Insects as an alternative protein source / Y. Akhtar, M.B. Isman -- Proteins in cultured beef / M.J. Post -- Food proteins for health and nutrition / N. Shang, S. Chapolot, J. Wu -- Factors affecting enzyme activity in food processing / M.G. Scanlon, A.W. Henrich, J.R. Whitaker -- Detection and deactivation of allergens in food / C.L. Okolie, A.N.A. Aryee, C.C. Udenigwe -- Food protein-derived peptides: production, isolation, and purification / R.E. Aluko -- Modifying seeds to produce proteins / S.T. H�akkinen, A.M. Nuutila, A. Ritala -- Seafood proteins / M.A. Mazorra-Manzano, J.C. Ram�irez-Su�arez, J.M. Moreno-Hern�andez, R. Pacheco-Aguilar -- Edible films and coatings from proteins / A. Chiralt, C. Gonz�alez-Mart�inez, M. Vargas, L. Atar�es -- Protein gels / C.D. Munialo, S.R. Euston, H.H.J. de Jongh -- Health-related functional value of dairy proteins and peptides / B. Miralles, B. Hern�andez-Ledesma, S. Fern�andez-Tom�e, L. Amigo, I. Recio -- The use of immobilized enzymes to improve functionality / N.S. Hettiarachchy, D.J. Feliz, J.S. Edwards, R. Horax -- Impact of proteins on food color / P.L. Dawson, J.C. Acton
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Item type Current library Call number Status Date due Barcode
Ebooks Ebooks Mysore University Main Library
Not for loan EBKELV1211

Previous edition: 2004.

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.

Includes bibliographical references and index.

Properties of proteins in food systems: an introduction / E.C.Y. Li-Chan, I.M.E. Lacroix -- Impact of processing on the chemistry and functionality of food proteins / A.N.A. Aryee, D. Agyei, C.C. Udenigwe -- The caseins: structure, stability, and functionality / T. Huppertz, P.F. Fox, A.L. Kelly -- Whey proteins / A. Kilara, M.N. Vaghela -- Muscle proteins / Y.L. Xiong -- Soy as a food ingredient / K. Nishinari, Y. Fang, T. Nagano, S. Guo, R. Wang -- Proteins from oil-producing plants / S.D. Arntfield -- Cereals proteins / N. Guerrieri, M. Cavaletto -- Seaweed proteins / J. Fleurence, M. Moran�cais, J. Dumay -- Insects as an alternative protein source / Y. Akhtar, M.B. Isman -- Proteins in cultured beef / M.J. Post -- Food proteins for health and nutrition / N. Shang, S. Chapolot, J. Wu -- Factors affecting enzyme activity in food processing / M.G. Scanlon, A.W. Henrich, J.R. Whitaker -- Detection and deactivation of allergens in food / C.L. Okolie, A.N.A. Aryee, C.C. Udenigwe -- Food protein-derived peptides: production, isolation, and purification / R.E. Aluko -- Modifying seeds to produce proteins / S.T. H�akkinen, A.M. Nuutila, A. Ritala -- Seafood proteins / M.A. Mazorra-Manzano, J.C. Ram�irez-Su�arez, J.M. Moreno-Hern�andez, R. Pacheco-Aguilar -- Edible films and coatings from proteins / A. Chiralt, C. Gonz�alez-Mart�inez, M. Vargas, L. Atar�es -- Protein gels / C.D. Munialo, S.R. Euston, H.H.J. de Jongh -- Health-related functional value of dairy proteins and peptides / B. Miralles, B. Hern�andez-Ledesma, S. Fern�andez-Tom�e, L. Amigo, I. Recio -- The use of immobilized enzymes to improve functionality / N.S. Hettiarachchy, D.J. Feliz, J.S. Edwards, R. Horax -- Impact of proteins on food color / P.L. Dawson, J.C. Acton

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