Proteins in Food Processing
  • Author : Rickey Y. Yada
  • Release Date : 13 November 2017
  • Publisher : Woodhead Publishing
  • Genre : Technology & Engineering
  • Pages : 674
  • ISBN 13 : 9780081007297

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Book 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. 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

Proteins in Food Processing

Proteins in Food Processing

Author : Rickey Y. Yada
Publisher : Woodhead Publishing
Genre : Technology & Engineering
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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 ...

Handbook of Food Proteins

Handbook of Food Proteins

Author : Glyn O. Phillips,P A Williams
Publisher : Elsevier
Genre : Technology & Engineering
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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 ...

Food Protein Analysis

Food Protein Analysis

Author : Richard Owusu-Apenten
Publisher : CRC Press
Genre : Technology & Engineering
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Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays....

Food Proteins and Peptides  Emerging Biofunctions  Food and Biomaterial Applications

Food Proteins and Peptides Emerging Biofunctions Food and Biomaterial Applications

Author : Chibuike C. Udenigwe
Publisher : Royal Society of Chemistry
Genre : Science
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This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties ...

Milk Proteins

Milk Proteins

Author : Mike Boland,Harjinder Singh,Abby Thompson
Publisher : Academic Press
Genre : Technology & Engineering
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Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the ...

Proteins  Sustainable Source  Processing and Applications

Proteins Sustainable Source Processing and Applications

Author : Charis Galanakis
Publisher : Academic Press
Genre : Uncategorized
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Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption.Written in a scientific manner so ...

Functionality of Proteins in Food

Functionality of Proteins in Food

Author : Joseph F. Zayas
Publisher : Springer Science & Business Media
Genre : Science
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The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of ...

Chemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods

Author : Delia B. Rodriguez-Amaya,Jaime Amaya-Farfan
Publisher : Academic Press
Genre : Technology & Engineering
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Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. ...

Applied Food Protein Chemistry

Applied Food Protein Chemistry

Author : Zeynep Ustunol
Publisher : John Wiley & Sons
Genre : Technology & Engineering
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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 ...

Technologies in Food Processing

Technologies in Food Processing

Author : Harish Kumar Sharma,Parmjit S. Panesar
Publisher : CRC Press
Genre : Technology & Engineering
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With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. ...

Food Proteins and Their Applications

Food Proteins and Their Applications

Author : Srinivasan Damodaran
Publisher : CRC Press
Genre : Technology & Engineering
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Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics ...

Food Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Genre : Technology & Engineering
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Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products ...

Novel Proteins for Food  Pharmaceuticals  and Agriculture

Novel Proteins for Food Pharmaceuticals and Agriculture

Author : Maria Hayes
Publisher : Wiley-Blackwell
Genre : Science
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A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The ...

Legumes as Food Ingredient

Legumes as Food Ingredient

Author : Alfonso Clemente,Jose C. Jimenez-Lopez
Publisher : MDPI
Genre : Science
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Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the ...

Food Processing By Products and their Utilization

Food Processing By Products and their Utilization

Author : Anil Kumar Anal
Publisher : John Wiley & Sons
Genre : Technology & Engineering
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Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their ...