Proteins in Food Processing
- Rickey Yada, Dean, University of British Columbia, Vancouver, BC, Canada
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.
Resarchers, product development scientists, analytical chemists,Â food industry professionals
- Published: April 2004
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-723-5
â¦edited with a clear but not inhibiting hand, and generally succeeds in being interesting and helpful. â¦I would recommend it for its range, readability and enthusiasm., International Journal of Food Science and Technology
â¦provides a comprehensive account of different sources of proteins and their growing applications as a multi-functional ingredients in the food industry. â¦provides an up-to-date account of the sources, applications, analysis and modification of proteins in the food industry, particularly with respect to their functional characteristics. It is a valuable reference volume for individuals working in the food industry, especially those involved in new product design and development., Carbohydrate Polymers
The readers who will benefit most from this book will be resarchers, product development scientists and analytical chemists. It should be an essential purchase for university and research institute libararies., Food Australia