Food Proteins: Processing Applications

ISBN-13: 9780471297857 / Angielski / Twarda / 1999 / 390 str.

Shuryo Nakai; H. Wayne Modler; Shuryo Nakai

Opis

Food Proteins offers information required for improving the quality of food protein products.
* The text will help in gaining new ideas for conducting useful research on food proteins and enzymes.
* Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing
* Includes the fundamental concept required for understanding the modern food protein chemistry
* Explores the relationships between the structures, functions, and properties of different food proteins

Recenzje

"This truly is an essential guide for scientists...an indispensable resource for food chemists, scientists, nutrition researchers, and government researchers and inspectors." (Bioseparation, Vol. 9, No. 4, 2000)

"...an invaluable source of information and an excellent reference." (Food Chemistry, Vol 72/1, 2000) "...it is good to see the importance placed on the chemistry of food proteins..."

"...would be a useful reference for anybody interested in food protein chemistry and processing..." (Chemistry & Industry, 4th December 2000)

"This is an essential guide which will inspire new ideas for conducting useful research..." (Beverage and Food World, August 2000)

Spis treści

Milk Processing (H. Modler).

Meat Processing (Y. Xiong).

Poultry Processing (L. Young & J. Northcutt).

Egg Processing (R. Nakamura & E. Doi).

Bread–Making (S. Nakai & P. Wing).

Cereal Processing (O. Chung & Y. Pomerantz).

Soybean Processing (D. Fukushima).

Confectionery (R. Boutin).

Index.

O autorze

SHURYO NAKAI, PhD, is Professor Emeritus at the University of British Columbia, Vancouver, B.C., Canada.

H. WAYNE MODLER, PhD, formerly of Agriculture Canada, is now a consultant and dairy specialist based in Kemptville, Ontario, Canada.

Blurb

State–of–the–art knowledge on a wide variety of protein processing applications.

Food Proteins presents a thorough review of each important animal and plant protein used in food processing, including physicochemical properties important to the food industry. The authors explore recent trends in food manufacturing that will revolutionize food production in the years to come.

Emphasizing protein behavior during processing, the book examines the relationships between structure, function, and properties of different food proteins. The focus is on food processing applications of proteins from eight different commodity areas: milk, meat, poultry, eggs, breads, cereal, soybeans, and confectionery. This book provides:
∗ Fundamental concepts required for understanding modern food protein chemistry
∗ Basic concepts underlying the structure/function relationship of food proteins
∗ Predictions of functionalities required for achieving the best quality in proteinaceous foods
With the genetic evolution of food proteins playing an increasingly important role in food product development, Food Proteins: Processing Applications is an indispensable resource for food chemists, scientists, and technologists as well as protein chemists, nutrition researchers, and government researchers and inspectors.

Also by these editors...
FOOD PROTEINS: Properties and Characterization

"Undoubtedly one of the best books on food proteins currently available...highly recommended." ––Journal of Food Biochemistry 1996 (0–471–18614–7) 560 pp.