Proteins in Food Processing - 2nd Edition - ISBN: 9780081007228

Proteins in Food Processing

2nd Edition

Editors: Rickey Yada
Hardcover ISBN: 9780081007228
Imprint: Woodhead Publishing
Published Date: 1st October 2017
Page Count: 736
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Table of Contents

1. Introduction
2. Properties of proteins in food systems

Part One: Sources of proteins
3. The caseins
4. Whey proteins
5. Muscle proteins
6. Soy as a food ingredient
7. Proteins from oil-producing plants
8. Cereal proteins
9. Seaweed proteins
10. Alternative protein source (e.g. insects)
11. Cultured meat protein

Part Two: Analysing and modifying protein
12. Bioactivity
13. Modelling protein behaviour
14. Factors affecting enzyme activity in foods
15. Detection and methods to reduce food allergens 
16. The extraction and purification of proteins: an introduction
17. Modifying seeds to produce proteins

Part Three: Applications
18. Seafood proteins
19. Edible films and coatings from proteins
20. Protein gels
21. Health-related functional value of dairy proteins and peptides
22. The use of immobilized enzymes to improve functionality
23. Impact of proteins on food colour
24. Use of proteins as nano encapsulants
 


Description

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.

Key Features

  • 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

Readership

Researchers, product development scientists, analytical chemists, food industry professionals, practitioners in the field related to food proteins (meat, dairy and cereal scientists), nutrition students


Details

No. of pages:
736
Language:
English
Copyright:
© Woodhead Publishing 2018
Published:
Imprint:
Woodhead Publishing
Hardcover ISBN:
9780081007228

About the Editors

Rickey Yada Editor

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.

Affiliations and Expertise

Dean, University of British Columbia, Vancouver, BC, Canada