Applied Food Protein Chemistry

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Applied Food Protein Chemistry by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781118860618
Publisher: Wiley Publication: December 19, 2014
Imprint: Wiley Language: English
Author:
ISBN: 9781118860618
Publisher: Wiley
Publication: December 19, 2014
Imprint: Wiley
Language: English

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people.

Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people.

Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

More books from Wiley

Cover of the book Social and Behavioral Research for Homeland Security by
Cover of the book The Silk Road Trap by
Cover of the book Particle Physics by
Cover of the book Capitalism by
Cover of the book Proteomic Applications in Cancer Detection and Discovery by
Cover of the book The Sociology of Globalization by
Cover of the book Knight's Microsoft Business Intelligence 24-Hour Trainer by
Cover of the book Heterocycles in Natural Product Synthesis by
Cover of the book An Atlas of Interpretative Radiographic Anatomy of the Dog and Cat by
Cover of the book Food Safety and Food Security by
Cover of the book Advanced Analysis of Variance by
Cover of the book Digital Photography For Dummies by
Cover of the book Corrosion Engineering and Cathodic Protection Handbook by
Cover of the book Bubble Value at Risk by
Cover of the book iOS 6 Programming Pushing the Limits by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy