Items related to Food Proteins: Processing Applications

Food Proteins: Processing Applications - Hardcover

 
9780471297857: Food Proteins: Processing Applications
Hardcover
ISBN 10: 0471297852 ISBN 13: 9780471297857
Publisher: Wiley-VCH, 2000

Synopsis

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

"synopsis" may belong to another edition of this title.

About the Author

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.

From the Back Cover

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.

From the Inside Flap

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.

"About this title" may belong to another edition of this title.

Publisher
Wiley-VCH
Publication date
2000
Language
English
ISBN 10 
0471297852
ISBN 13 
9780471297857
Binding
Hardcover
Edition number
1
Number of pages
416
Editor
Nakai Shuryo, Modler H. Wayne