Proteins in food processing

Resource Information

The work Proteins in food processing represents a distinct intellectual or artistic creation found in University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books.

Label

Proteins in food processing

Statement of responsibility

edited by R.Y. Yada

Contributor

• Yada, R. Y., (Rickey Yoshio), 1954-
• Yada, R. Y., (Rickey Yoshio), 1954-

Subject

• Food Industry
• Proteins in human nutrition

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

Member of

• Catalogued Knovel hcf
• Online access with JISC subscription agreement: Knovel

Cataloging source

KNOVL

Illustrations

illustrations

Index

index present

LC call number

TX553.P7.P76

Literary form

non fiction

Nature of contents

dictionaries

Series statement

Woodhead Publishing in food science, technology and nutrition