Coverart for item
The Resource Handbook of food proteins, edited by G.O. Phillips and P.A. Williams, (electronic book)

Handbook of food proteins, edited by G.O. Phillips and P.A. Williams, (electronic book)

Label
Handbook of food proteins
Title
Handbook of food proteins
Statement of responsibility
edited by G.O. Phillips and P.A. Williams
Contributor
Subject
Language
eng
Summary
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 industryChapters each focus on a particular protein ingredient or group of ingredientsInnovative products and potential methods for improving nutrition and diet using proteins is also described
Member of
Cataloging source
KNOVL
Dewey number
664.0015726
Illustrations
illustrations
Index
index present
LC call number
TX553.P7
LC item number
H26 2011eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Phillips, Glyn O
  • Williams, Peter A
http://library.link/vocab/subjectName
Proteins in human nutrition
Label
Handbook of food proteins, edited by G.O. Phillips and P.A. Williams, (electronic book)
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Dimensions
unknown
Extent
1 online resource (xxiv, 432 p.)
File format
unknown
Form of item
online
Isbn
9781613447970
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
ill.
Quality assurance targets
not applicable
Reformatting quality
unknown
Reproduction note
Electronic resource.
Sound
unknown sound
Specific material designation
remote
Label
Handbook of food proteins, edited by G.O. Phillips and P.A. Williams, (electronic book)
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Dimensions
unknown
Extent
1 online resource (xxiv, 432 p.)
File format
unknown
Form of item
online
Isbn
9781613447970
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
ill.
Quality assurance targets
not applicable
Reformatting quality
unknown
Reproduction note
Electronic resource.
Sound
unknown sound
Specific material designation
remote

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