Proteins in Food Processing

Proteins in Food Processing

1st Edition - April 22, 2004

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  • Editor: Rickey Y. Yada
  • eBook ISBN: 9781855738379

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Description

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.

Key Features

  • 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

Resarchers, product development scientists, analytical chemists,  food industry professionals

Table of Contents

  • 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.

Product details

  • No. of pages: 704
  • Language: English
  • Copyright: © Woodhead Publishing 2004
  • Published: April 22, 2004
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9781855738379

About the Editor

Rickey Y. Yada

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