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Record Nr. |
UNINA9910479899803321 |
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Titolo |
Handbook of food proteins [[electronic resource] /] / edited by G.O. Phillips and P.A. Williams |
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Pubbl/distr/stampa |
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Cambridge, : Woodhead Pub., 2011 |
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ISBN |
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1-61344-797-3 |
0-85709-363-0 |
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Descrizione fisica |
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1 online resource (457 p.) |
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Collana |
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Woodhead Publishing series in food science, technology and nutrition, , 2042-8049 ; ; no. 222 |
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Altri autori (Persone) |
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PhillipsG. O |
WilliamsP. A |
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Disciplina |
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Soggetti |
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Food - Protein content |
Proteins |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Cover; Handbook of food proteins; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Introduction to food proteins; 1.1 Introduction; 1.2 Structure of protein; 1.3 Functional properties of proteins; 1.4 Scope of this book; 2 Caseins; 2.1 Introduction; 2.2 Manufacture of casein-based ingredients; 2.3 Structure and properties; 2.4 Uses and applications of casein-based ingredients; 2.5 Interactions with other ingredients; 2.6 Technical data and specifications; 2.7 Regulatory status; 2.8 References; 3 Whey proteins |
3.1 Introduction3.2 Manufacture of whey protein ingredients; 3.3 Chemistry of the major whey proteins; 3.4 Technical data; 3.5 Uses and applications of whey protein ingredients; 3.6 Whey protein hydrolysates; 3.7 Regulatory status; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 Acknowledgements; 3.11 References; 4 Meat protein ingredients; 4.1 Introduction; 4.2 Sources of meat protein ingredients; 4.3 Lean tissue protein ingredients; 4.4 Connective tissue protein ingredients; 4.5 Hydrolysates and flavors; 4.6 Blood protein ingredients; 4.7 Future trends |
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