Handbook of Food Proteins
- G O Phillips, Phillips Hydrocolloid Research Ltd, UK
- P A Williams, The North East Wales Institute, UK
The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.
With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications.
Professionals using food protein ingredients for both food and other applications.
- Published: September 2011
- Imprint: Woodhead Publishing
- ISBN: 978-1-84569-758-7
This is a good book that will be appreciated by a wide range of engineers, scientists, technologists, academics and students., Society of Dairy Technology