LEADER 04503nam 22005895 450 001 9910480804903321 005 20200703041857.0 010 $a3-642-59116-7 024 7 $a10.1007/978-3-642-59116-7 035 $a(CKB)3400000000104629 035 $a(SSID)ssj0000931593 035 $a(PQKBManifestationID)11514599 035 $a(PQKBTitleCode)TC0000931593 035 $a(PQKBWorkID)10873659 035 $a(PQKB)11476861 035 $a(DE-He213)978-3-642-59116-7 035 $a(MiAaPQ)EBC3094440 035 $a(EXLCZ)993400000000104629 100 $a20121227d1997 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt 182 $cc 183 $acr 200 10$aFunctionality of Proteins in Food$b[electronic resource] /$fby Joseph F. Zayas 205 $a1st ed. 1997. 210 1$aBerlin, Heidelberg :$cSpringer Berlin Heidelberg :$cImprint: Springer,$d1997. 215 $a1 online resource (X, 373 p.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a3-540-60252-6 311 $a3-642-63856-2 320 $aIncludes bibliographical references and index. 327 $aReferences -- 1 Solubility of Proteins -- 1.1 Introduction -- 1.2 Solubility of Meat and Fish Proteins -- 1.3 Solubility of Milk Proteins -- 1.4 Solubility of Egg Proteins -- 1.5 Solubility of Plant Proteins -- References -- 2 Water Holding Capacity of Proteins -- 2.1 Introduction -- 2.2 The Mechanism of Protein-Water Interaction -- 2.3 Water Holding Capacity of Proteins in Meat and Meat Products -- 2.4 Water Holding Capacity of Milk Proteins -- 2.5 Water Holding Capacity of Egg Proteins -- 2.6 Water Holding Capacity of Plant Proteins -- References -- 3 Emulsifying Properties of Proteins -- 3.1 Introduction -- 3.2 Hydrophobic and Hydrophilic Properties of Proteins -- 3.3 Interfacial Film Formation and Properties -- 3.4 Factors Affecting the Emulsifying Properties of Proteins -- 3.5 Emulsion Stability -- 3.6 Measuring Emulsifying Properties -- 3.7 Emulsifying Properties of Meat Proteins and Proteins Utilized as Extenders in Meat Products -- 3.8 Functionality of Nonmeat Proteins in Comminuted Meats -- 3.9 Milk Proteins as Emulsifiers in Food Systems -- 3.10 Emulsifying Properties of Egg Proteins -- 3.11 Emulsifying Properties of Plant Proteins -- References -- 4 Oil and Fat Binding Properties Of Proteins -- 4.1 Introduction -- 4.2 Fat Binding Properties of Proteins of Animal Origin -- 4.3 Fat Binding Properties of Proteins of Plant Origin -- References -- 5 Foaming Properties of Proteins -- 5.1 Introduction -- 5.2 The Mechanism of Foam Formation -- 5.3 Milk Proteins -- 5.4 Egg Proteins -- 5.5 Blood Proteins and Gelatin -- 5.6 The Foaming Properties of Plant Proteins -- References -- 6 Gelling Properties of Proteins -- 6.1 Introduction -- 6.2 The Mechanism of Protein Gel Formation -- 6.3 Gelling Properties of Meat Proteins -- 6.4 Gelling Properties of Milk Proteins -- 6.5 Gelling Properties of Egg Proteins -- 6.6 Gelling Properties of Soy Proteins -- References. 330 $aThe book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important relationship between protein confirmation, physico-chemical and functional properties. Special attention is given to the influence of protein functionality on food quality, food production and related economical aspects and to the use of various proteins for improving existing and designing new food products. 606 $aProteins  606 $aFood?Biotechnology 606 $aNutrition    606 $aProtein Science$3https://scigraph.springernature.com/ontologies/product-market-codes/L14040 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 615 0$aProteins . 615 0$aFood?Biotechnology. 615 0$aNutrition   . 615 14$aProtein Science. 615 24$aFood Science. 615 24$aNutrition. 676 $a572.6 700 $aZayas$b Joseph F$4aut$4http://id.loc.gov/vocabulary/relators/aut$0958508 906 $aBOOK 912 $a9910480804903321 996 $aFunctionality of Proteins in Food$92171847 997 $aUNINA