LEADER 05252nam 2200649Ia 450 001 9911006699803321 005 20200520144314.0 010 $a1-280-37317-2 010 $a9786610373178 010 $a1-85573-837-6 010 $a1-59124-928-7 035 $a(CKB)1000000000026230 035 $a(EBL)1640248 035 $a(SSID)ssj0000072823 035 $a(PQKBManifestationID)11114095 035 $a(PQKBTitleCode)TC0000072823 035 $a(PQKBWorkID)10095529 035 $a(PQKB)10607559 035 $a(MiAaPQ)EBC1640248 035 $a(MiAaPQ)EBC269349 035 $a(Au-PeEL)EBL269349 035 $a(OCoLC)62893929 035 $a(EXLCZ)991000000000026230 100 $a20040614d2004 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aProteins in food processing /$fedited by R. Y. Yada 210 $aCambridge $cWoodhead Publishing$d2004 215 $a1 online resource (705 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 $a1-85573-723-X 320 $aIncludes bibliographical references and index. 327 $aFront 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 caseins 327 $a3.2 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 proteins 327 $a4.4 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 ?-conglycinin and glycinin 327 $a6.3 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 proteins 327 $a8.4 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 Introduction 327 $a10.2 Protein structure: sample characteristics and commercial proteins 330 $aProteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 606 $aProteins 606 $aFood industry and trade 615 0$aProteins. 615 0$aFood industry and trade. 676 $a664.0015726 701 $aYada$b Rickey Yoshio$f1954-$01823626 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911006699803321 996 $aProteins in food processing$94390400 997 $aUNINA