LEADER 05392nam 2200661 a 450 001 9910814231603321 005 20240402022121.0 010 $a1-61344-797-3 010 $a0-85709-363-0 035 $a(CKB)2670000000114645 035 $a(EBL)1584579 035 $a(OCoLC)867317954 035 $a(SSID)ssj0000746350 035 $a(PQKBManifestationID)12288824 035 $a(PQKBTitleCode)TC0000746350 035 $a(PQKBWorkID)10861791 035 $a(PQKB)11751659 035 $a(MiAaPQ)EBC1584579 035 $a(PPN)179861948 035 $a(FR-PaCSA)88819155 035 $a(EXLCZ)992670000000114645 100 $a20110722d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of food proteins /$fedited by G.O. Phillips and P.A. Williams 205 $a1st ed. 210 $aCambridge $cWoodhead Pub.$d2011 215 $a1 online resource (457 p.) 225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vno. 222 300 $aDescription based upon print version of record. 311 $a1-84569-758-8 320 $aIncludes bibliographical references and index. 327 $aCover; 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 327 $a3.1 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 327 $a4.8 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 327 $a6.5 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 327 $a7.4 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 ?-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 327 $a9.1 Introduction 330 $aTraditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingr 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 222. 606 $aFood$xProtein content 606 $aProteins 615 0$aFood$xProtein content. 615 0$aProteins. 676 $a613.282 676 $a664.0015726 701 $aPhillips$b G. O$01699710 701 $aWilliams$b P. A$01123798 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910814231603321 996 $aHandbook of food proteins$94082183 997 $aUNINA