Food Proteins Processing: Processing Applications - Tapa dura

Acerca del autor

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.

De la contraportada

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.

De la solapa interior

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.