Proteins in food processing
- 其他作者: Yada, R. Y.
- 出版: Boca Raton :Cambridge, Eng. : CRC Press ;Woodhead Pub. ©2004.
- 稽核項: 1 online resource (xviii, 686 pages) :illustrations.
- 叢書名: Woodhead Publishing in food science and technology
- 標題: Dietary Proteins , Electronic books. , Proteins. , Aliments Industrie et commerce. , protein. , ChemistryOrganic. , Protéines. , SCIENCE , Food Industry , Aliments Traitement. , Industrie et commerce. , Traitement. , Proteins in human nutrition. , Food industry and trade. , Aliments , Protéines dans l'alimentation humaine. , SCIENCE Chemistry -- Organic.
- ISBN: 185573723X , 9781855737235
- ISBN: 0849325366 , 9780849325366 , 1280373172 , 9781280373176
- 試查全文@TNUA:
- 附註: Includes bibliographical references and index.
- 摘要: 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.
- 電子資源: https://dbs.tnua.edu.tw/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=114160
- 系統號: 005320319
- 資料類型: 電子書
- 讀者標籤: 需登入
- 引用網址: 複製連結
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 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. Proteins in food processing is a comprehensive and authoritative reference for the food processing industry. 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
來源: Google Book
來源: Google Book
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