Handbook of Food Proteins

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Handbook of Food Proteins by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780857093639
Publisher: Elsevier Science Publication: September 9, 2011
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780857093639
Publisher: Elsevier Science
Publication: September 9, 2011
Imprint: Woodhead Publishing
Language: English

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.

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.

  • An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry
  • Chapters each focus on a particular protein ingredient or group of ingredients
  • Innovative products and potential methods for improving nutrition and diet using proteins is also described
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.

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.

More books from Elsevier Science

Cover of the book China's Spatial (Dis)integration by
Cover of the book Tribochemistry of Lubricating Oils by
Cover of the book Entropy Principle for the Development of Complex Biotic Systems by
Cover of the book Forensic Dental Evidence by
Cover of the book Nitric Oxide, Part G by
Cover of the book Electric Motor Control by
Cover of the book Functional Materials by
Cover of the book Sittig's Handbook of Toxic and Hazardous Chemicals and Carcinogens by
Cover of the book Smart Fibres, Fabrics and Clothing by
Cover of the book Advances in Genetics by
Cover of the book Hedgehog Signaling by
Cover of the book Gas Trading Manual by
Cover of the book Electric Motors and Drives by
Cover of the book Immunopotentiators in Modern Vaccines by
Cover of the book Weldability of Ferritic Steels 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