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The Resource Applied food protein chemistry, Zeynep Ustunol

Applied food protein chemistry, Zeynep Ustunol

Label
Applied food protein chemistry
Title
Applied food protein chemistry
Statement of responsibility
Zeynep Ustunol
Creator
Subject
Language
eng
Summary
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
Cataloging source
DLC
http://library.link/vocab/creatorDate
1960-
http://library.link/vocab/creatorName
Ustunol, Zeynep
Dewey number
664/.07
Index
index present
LC call number
TX553.P7
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/subjectName
  • Proteins in human nutrition
  • Food
  • Food
Label
Applied food protein chemistry, Zeynep Ustunol
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Extent
1 online resource.
Form of item
online
Isbn
9781118860595
Lccn
2014040162
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Specific material designation
remote
System control number
ocn892620500
Label
Applied food protein chemistry, Zeynep Ustunol
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Extent
1 online resource.
Form of item
online
Isbn
9781118860595
Lccn
2014040162
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Specific material designation
remote
System control number
ocn892620500

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