Proteins in Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

R.Y. Yada

Hardcover

ISBN 10: 185573723X ISBN 13: 9781855737235

Publisher: Woodhead Publishing Ltd, 2004

Synopsis

Proteins 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 first 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 testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.

reviews the wide range of protein sources available; examines ways of modifying protein sources; discusses the use of proteins to enhance the nutritional, textural and other qualities of food products.

Contents: Introduction: properties of proteins in food systems. Part 1 Sources of proteins: The caseins; Whey proteins; Muscle proteins; Soy proteins; Proteins from oil-producing plants; Cereal proteins; Seaweed proteins. Part 2 Analysing and modifying proteins: Testing protein functionality; Modelling protein behaviour; Modifying seeds to produce proteins; Extraction and purification of proteins; Detecting and removing proteins with allergenic potential. Part 3 Applications: Using proteins as additives in foods: an introduction; Edible films and coatings from proteins; Protein gels; Textured soy protein as an ingredient; Functional value of dairy proteins and peptides; The impact of proteins on food colour; The use of immobilised enzymes.

About this title

About the Author

Rickey Yada is Professor of Food Science at the University of Guelph, Canada, where his main research interests are the structure-function relationships of proteins, food-related enzymes and post-harvest physiology and processing. He is Emeritus Editor-in-Chief of Food Research International and a Fellow of the Canadian Institute of Food Science and Technology.

From the Inside Flap

Proteins 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 first discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part 2 illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.

Proteins in food processing is a comprehensive and authoritative reference for the food processing industry.

Edition details

• Publisher: Woodhead Publishing Ltd
• Publication date: 2004
• Language: English
• ISBN 10: 185573723X
• ISBN 13: 9781855737235
• Binding: Hardcover
• Number of pages: 704