01254nam 2200337Ia 450 99639653260331620221108104944.0(CKB)4330000000329333(EEBO)2240863398(OCoLC)12951261(EXLCZ)99433000000032933319851223d1693 uy |engurbn||||a|bb|The history of the last campagne in the Spanish Netherlands, Anno Dom. 1693[electronic resource] with an exact draught of the several attacks of the French line by the Duke of Wirtemberg, with the detachment under his command : done upon copper /by Edward D'Auvergne ..London Printed for John Newton ...1693[12], 132 p. 1 folded mapAdvertisement: prelim. p. [12].Errata: p. 132.Reproduction of original in Huntington Library.eebo-0113BelgiumHistory1648-1794D'Auvergne Edward1660-1737.1005823EAAEAAm/cWaOLNBOOK996396532603316The history of the last campagne in the Spanish Netherlands, Anno Dom. 16932416628UNISA05252nam 2200649Ia 450 991100669980332120200520144314.01-280-37317-297866103731781-85573-837-61-59124-928-7(CKB)1000000000026230(EBL)1640248(SSID)ssj0000072823(PQKBManifestationID)11114095(PQKBTitleCode)TC0000072823(PQKBWorkID)10095529(PQKB)10607559(MiAaPQ)EBC1640248(MiAaPQ)EBC269349(Au-PeEL)EBL269349(OCoLC)62893929(EXLCZ)99100000000002623020040614d2004 uy 0engur|n|---|||||txtccrProteins in food processing /edited by R. Y. YadaCambridge Woodhead Publishing20041 online resource (705 p.)Woodhead Publishing Series in Food Science, Technology and NutritionDescription based upon print version of record.1-85573-723-X Includes bibliographical references and index.Front Cover; Proteins in Food Processing; Copyright Page; Table of Contents; Contributor contact details; Chapter 1. Introduction; Chapter 2. Properties of proteins in food systems: an introduction; 2.1 Introduction; 2.2 Chemical and physical properties of food proteins; 2.3 Factors affecting properties of proteins in food systems; 2.4 Structure and function of proteins: classification and relationships; 2.5 Future trends; 2.6 Sources of further information and advice; 2.7 References; Part I: Sources of proteins; Chapter 3. The caseins; 3.1 Introduction: the caseins3.2 Heterogeneity of the caseins3.3 Molecular properties of the caseins; 3.4 The caseins as food constituents and ingredients; 3.5 The casein micelle: introduction; 3.6 Properties and stabilisation mechanisms of casein micelles; 3.7 Structure models of the casein micelle; 3.8 Stability of casein micelles; 3.9 Future trends; 3.10 References; Chapter 4. Whey proteins; 4.1 Introduction: whey proteins as food ingredients; 4.2 Analytical methods for determining protein content; 4.3 Structure of whey proteins4.4 Improving functionality of whey proteins in foods: physical processes and enzymatic modification4.5 Sources of further information and advice; 4.6 References; Chapter 5. Muscle proteins; 5.1 Introduction; 5.2 Structure of muscle proteins and endogenous proteases; 5.3 Muscle protein functionality; 5.4 Prepared muscle proteins as functional ingredients; 5.5 Future trends; 5.6 Sources of further information and advice; 5.7 References; Chapter 6. Soy proteins; 6.1 Introduction; 6.2 Soybean storage proteins: structure-function relationship of β-conglycinin and glycinin6.3 Soy protein as a food ingredient: physiochemical properties and physiological functions6.4 Improving soy protein functionality; 6.5 Conclusion; 6.6 References; Chapter 7. Proteins from oil-producing plants; 7.1 Introduction; 7.2 Oilseed protein characteristics; 7.3 Factors limiting protein utilization; 7.4 Extraction and isolation of proteins; 7.5 Functional properties of proteins; 7.6 Improving functionality of oilseed protein; 7.7 Future trends; 7.8 References; Chapter 8. Cereal proteins; 8.1 Introduction; 8.2 Protein function in cereals; 8.3 Classification of proteins8.4 Gluten: formation, properties and modification8.5 Processing and modification of cereal proteins in cereal products; 8.6 Future trends; 8.7 References; Chapter 9. Seaweed proteins; 9.1 Introduction: seaweed and protein content of seaweed; 9.2 Composition of seaweed proteins; 9.3 Algal protein digestibility; 9.4 Uses of algal proteins in food; 9.5 Future trends; 9.6 Sources of further information and advice; 9.7 References; Part II: Analysing and modifying proteins; Chapter 10. Testing protein functionality; 10.1 Introduction10.2 Protein structure: sample characteristics and commercial proteinsProteins 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 discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters onWoodhead Publishing Series in Food Science, Technology and NutritionProteinsFood industry and tradeProteins.Food industry and trade.664.0015726Yada Rickey Yoshio1954-1823626MiAaPQMiAaPQMiAaPQBOOK9911006699803321Proteins in food processing4390400UNINA