Applied Food Protein Chemistry is an up–to–date applied reference book for those who work with or do research on food proteins. This overview of food proteins will cover physical and chemical properties of food proteins, their functional properties; chemical, physical and enzymatic modification, effects of processing on food proteins, as well as biologically active and antioxidant peptides. This book considers in–depth the use of both animal proteins (muscle, dairy, egg, seafood) as well as plant proteins (soy, canola, wheat, rice, maize, sorghum, millet, pseudocereal, legume) in foods. Each chapter will cover world production, distribution, utilization, physicochemical properties, laboratory and industrial preparation of each of the proteins, their functional properties and food applications. The authors for each of the chapters are actively working in the topic area and have a reputation for being an expert in their field. The book presents a unique, contemporary approach to the topics presented, and will serve as the most current reference book on the application of food proteins in food formulation and processing. It will benefit food processors as well as those doing research in the field, in academia and in the industry.
- ISBN: 978-1-119-94449-2
- Editorial: Wiley–Blackwell
- Encuadernacion: Cartoné
- Páginas: 352
- Fecha Publicación: 14/11/2014
- Nº Volúmenes: 1
- Idioma: Inglés