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Handbook of food proteins / / edited by G.O. Phillips and P.A. Williams
| Handbook of food proteins / / edited by G.O. Phillips and P.A. Williams |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Cambridge, : Woodhead Pub., 2011 |
| Descrizione fisica | 1 online resource (457 p.) |
| Disciplina | 664.0015726 |
| Altri autori (Persone) |
PhillipsG. O
WilliamsP. A |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food - Protein content
Proteins |
| ISBN |
9781613447970
1613447973 9780857093639 0857093630 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910963106303321 |
| Cambridge, : Woodhead Pub., 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Proteins in food processing / / edited by R. Y. Yada
| Proteins in food processing / / edited by R. Y. Yada |
| Pubbl/distr/stampa | Cambridge, : Woodhead Publishing, 2004 |
| Descrizione fisica | 1 online resource (705 p.) |
| Disciplina | 664.0015726 |
| Altri autori (Persone) | YadaRickey Yoshio <1954-> |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Proteins
Food industry and trade |
| ISBN |
1-280-37317-2
9786610373178 1-85573-837-6 1-59124-928-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 caseins
3.2 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 4.4 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 glycinin 6.3 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 8.4 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 10.2 Protein structure: sample characteristics and commercial proteins |
| Record Nr. | UNINA-9911006699803321 |
| Cambridge, : Woodhead Publishing, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Proteomics in foods : principles and applications / / Fidel Toldra, Leo M.L. Nollet, editors
| Proteomics in foods : principles and applications / / Fidel Toldra, Leo M.L. Nollet, editors |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York, : Springer, 2013 |
| Descrizione fisica | 1 online resource (588 p.) |
| Disciplina |
613.2
664.0015726 |
| Altri autori (Persone) |
ToldraFidel
NolletLeo M. L. <1948-> |
| Collana | Food microbiology and food safety series |
| Soggetto topico |
Food - Composition
Proteomics |
| ISBN |
1-4614-5626-6
1-283-94549-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. I. Principles of proteomics -- pt. II. Food applications of proteomics. |
| Record Nr. | UNINA-9910437797303321 |
| New York, : Springer, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||