Contenimento della spesa pubblica ed efficienza dell'amministrazione nella crisi dello stato sociale : il caso della sanità / M.U.R.S.T.

• Record Nr.: UNINA990003734820403321
• Autore: Italia. Ministero dell'università e della ricerca scientifica e tecnologica
• Pubbl/distr/stampa: Pisa : Pacini Editore, 1997
• ISBN: 887781196X
• Descrizione fisica: 222p. ; 24cm
• Locazione: DECTS
• Collocazione: I1.246
• Lingua di pubblicazione: Italiano
• Formato: Materiale a stampa
• Livello bibliografico: Monografia

Handbook of food proteins [[electronic resource] /] / edited by G.O. Phillips and P.A. Williams

• Record Nr.: UNINA9910479899803321
• Pubbl/distr/stampa: Cambridge, : Woodhead Pub., 2011
• ISBN: 1-61344-797-3; 0-85709-363-0
• Descrizione fisica: 1 online resource (457 p.)
• Collana: Woodhead Publishing series in food science, technology and nutrition, , 2042-8049 ; ; no. 222
• Altri autori (Persone): PhillipsG. O; WilliamsP. A
• Disciplina: 613.282
• Soggetti: Food - Protein content; Proteins; Electronic books.
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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; 4.8 Acknowledgment4.9 References; 5 Gelatin; 5.1 Introduction; 5.2 Manufacturing gelatin; 5.3 Regulations, technical data and standard quality test methods; 5.4 Chemical composition and physical properties of collagens and gelatins; 5.5 Gelatin derivatives; 5.6 Applications of gelatin; 5.7 Acknowledgements; 5.8 References and sources of further information and advice; 6 Seafood proteins; 6.1 Introduction; 6.2 Chemistry of seafood proteins; 6.3 Seafood proteins as a component of the human diet; 6.4 Comparison of seafood proteins with vegetable and other animal proteins; 6.5 Functional properties of seafood proteins6.6 Factors affecting functional properties of seafood proteins; 6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products; 6.8 Products derived from seafood proteins; 6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources; 6.10 Regulatory aspects of seafood protein: allergies to seafood proteins; 6.11 References; 7 Egg proteins; 7.1 Introduction; 7.2 Egg white: chemical composition and structure; 7.3 Manufacture of egg white ingredients; 7.4 Functional properties of egg white7.5 Conclusion: egg white; 7.6 Egg yolk: chemical composition and structure; 7.7 Manufacture of egg yolk ingredients and egg yolk separation; 7.8 Functional properties of egg yolk; 7.9 Conclusion: egg yolk; 7.10 Regulatory status: egg proteins as food allergens; 7.11 References; 8 Soy proteins; 8.1 Introduction; 8.2 Soybean storage proteins: structure-function relationship of β-conglycinin and glycinin; 8.3 Soy protein as a food ingredient; 8.4 Improving soy protein functionality; 8.5 Conclusion; 8.6 References; 9 Peas and other legume proteins; 9.1 Introduction
• Sommario/riassunto: 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 ingr