Food Proteins
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Handbook Of Food Proteins
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Author : Glyn O. Phillips
language : en
Publisher: Elsevier
Release Date : 2011-09-09
Handbook Of Food Proteins written by Glyn O. Phillips and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-09 with Technology & Engineering categories.
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described
Food Proteins And Their Applications
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Author : Srinivasan Damodaran
language : en
Publisher: CRC Press
Release Date : 2017-10-19
Food Proteins And Their Applications written by Srinivasan Damodaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-19 with Technology & Engineering categories.
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
Developments In Food Proteins
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Author : B. J. F. Hudson
language : en
Publisher:
Release Date : 1983
Developments In Food Proteins written by B. J. F. Hudson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Technology & Engineering categories.
Functionality Of Proteins In Food
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Author : Joseph F. Zayas
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Functionality Of Proteins In Food written by Joseph F. Zayas and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .
Food Proteins
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Author : P.F. Fox
language : en
Publisher: Springer Science & Business Media
Release Date : 1982
Food Proteins written by P.F. Fox and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Cooking categories.
This book attempts to bridge the two extreme ends of protein science: on one end, systems proteomics, which describes, at a system level, the intricate connection network that proteins form in a cell, and on the other end, protein chemistry and biophysics, which describe the molecular properties of individual proteins and the structural and thermodynamic basis of their interactions within the network. Bridging the two ends of the spectrum is bioinformatics and computational chemistry. Large data sets created by systems proteomics need to be mined for meaningful information, methods need to be designed and implemented to improve experimental designs, extract signal over noise, and reject artifacts, and predictive methods need to be worked out and put to the test.
Food Proteins
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Author : Shuryo Nakai
language : en
Publisher: John Wiley & Sons
Release Date : 1996-12-17
Food Proteins written by Shuryo Nakai and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-12-17 with Science categories.
Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.
Proteins In Food Processing
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Author : Rickey Y. Yada
language : en
Publisher: Woodhead Publishing
Release Date : 2017-11-13
Proteins In Food Processing written by Rickey Y. Yada and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-13 with Technology & Engineering categories.
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book 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, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins 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
Food Proteins And Peptides
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Author : Navam S. Hettiarachchy
language : en
Publisher: CRC Press
Release Date : 2012-03-19
Food Proteins And Peptides written by Navam S. Hettiarachchy and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-19 with Technology & Engineering categories.
A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Specialized topics include: Factors affecting heat-induced casein–whey protein interactions in bovine milk systems The effects of protein–saccharide interactions on the properties of food components Ameliorative action of peptides on cholesterol and lipid metabolism Proteins and peptides with elements of sweetness, kokumi, umami, and bitterness A new approach for the large-scale fractionation of peptides based on their amphoteric nature The book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.
New And Developing Sources Of Food Proteins
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Author : B.J.F. Hudson
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
New And Developing Sources Of Food Proteins written by B.J.F. Hudson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. Each volume contained inter alia one or more chapters that were concerned with new or developing sources of food proteins. Most of these have now been collected together in an up dated and re-evaluated form for the present volume. 'New' sources of food proteins includes those sources that are unconventional, that are still of very limited significance in market terms, or that are at present of very localized use. Several of these were included in 'Developments in Food Proteins'. One of them, algae, appeared both in Volume 1 and in an up-dated form in Volume 7. It is therefore not included here. Others, such as yeasts and bacteria, have not yet increased in practical importance as potential food components beyond the long-term promise already evident at that time. However, leaf protein, as described in the present Chapter 10, has moved from the original rather crude concept to a much more sophisticated product in the form of Rubisco. Fungal protein, as Quorn (Chapter 11), has also proved to be potentially of real food value. 'Developing' sources of food protein are those sources that have always been basic items in human diets.
Flavour And Consumer Perception Of Food Proteins
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Author : Changqi Liu
language : en
Publisher: Royal Society of Chemistry
Release Date : 2023-11-29
Flavour And Consumer Perception Of Food Proteins written by Changqi Liu and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-29 with Medical categories.