Proteins in food processing (Food Science and Technology) by R.Y. Yada is edited by a leading expert in the field and with a distinguished international team of contributors. This book reviews the latest research on how proteins may be used to enhance the nutritional, textural, and other qualities of food products. Following two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, and muscle and soy proteins, as well as the proteins from oil-producing plants, cereals, and seaweed. It illustrates the analysis and modification of proteins, with chapters on testing protein functionality, extracting and purifying proteins, and reducing their allergenicity. A final group of chapters is devoted to the functional value of proteins and how they are used as additives in foods. Exploring the many ways that proteins may be used to improve the quality of food products, this comprehensive reference is useful for food scientists and food industry professionals involved in this important field.
Book Details
Book Details
- Hardcover: 686 pages
- Publisher: CRC; 1 edition (May 4, 2004)
- Language: English
- ISBN-10: 0849325366
- ISBN-13: 9780849325366
- Product Dimensions: 9.2 x 6.2 x 1.7 inches
- List Price: $189.95
