The Resource Proteins in food processing, edited by R.Y. Yada, (electronic book/)
Proteins in food processing, edited by R.Y. Yada, (electronic book/)
Resource Information
The item Proteins in food processing, edited by R.Y. Yada, (electronic book/) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Liverpool.This item is available to borrow from 1 library branch.
Resource Information
The item Proteins in food processing, edited by R.Y. Yada, (electronic book/) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Liverpool.
This item is available to borrow from 1 library branch.
- Summary
- Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors, Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book first discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part 2 illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods
- Language
- eng
- Extent
- xviii, 686 p.
- Isbn
- 9781591249283
- Label
- Proteins in food processing
- Title
- Proteins in food processing
- Statement of responsibility
- edited by R.Y. Yada
- Language
- eng
- Summary
- Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors, Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book first discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part 2 illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods
- Cataloging source
- KNOVL
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TX553.P7.P76
- Literary form
- non fiction
- Nature of contents
- dictionaries
- http://library.link/vocab/relatedWorkOrContributorDate
- 1954-
- http://library.link/vocab/relatedWorkOrContributorName
- Yada, R. Y.
- Series statement
- Woodhead Publishing in food science, technology and nutrition
- http://library.link/vocab/subjectName
-
- Proteins in human nutrition
- Food Industry
- Label
- Proteins in food processing, edited by R.Y. Yada, (electronic book/)
- 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
- 26 cm.
- Dimensions
- unknown
- Extent
- xviii, 686 p.
- Form of item
- electronic
- Isbn
- 9781591249283
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- ill.
- Reproduction note
- Electronic resource.
- Specific material designation
- remote
- Label
- Proteins in food processing, edited by R.Y. Yada, (electronic book/)
- 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
- 26 cm.
- Dimensions
- unknown
- Extent
- xviii, 686 p.
- Form of item
- electronic
- Isbn
- 9781591249283
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- ill.
- Reproduction note
- Electronic resource.
- Specific material designation
- remote
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/portal/Proteins-in-food-processing-edited-by-R.Y.-Yada/vMFa0NmTZUE/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/portal/Proteins-in-food-processing-edited-by-R.Y.-Yada/vMFa0NmTZUE/">Proteins in food processing, edited by R.Y. Yada, (electronic book/)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">University of Liverpool</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/portal/Proteins-in-food-processing-edited-by-R.Y.-Yada/vMFa0NmTZUE/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/portal/Proteins-in-food-processing-edited-by-R.Y.-Yada/vMFa0NmTZUE/">Proteins in food processing, edited by R.Y. Yada, (electronic book/)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">University of Liverpool</a></span></span></span></span></div>
