1st Edition
Chemical and Functional Properties of Food Proteins
By Zdzislaw E. Sikorski
Copyright 2001
504 Pages
by
CRC Press
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Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitr
The Role of Nitrogenous Compounds in Food Quality. Proteins in Food Structures. Protein Structure and Physico-Chemical Properties. Protein Determination and Analysis in Food Systems. Functional Properties of Proteins in Food Systems. Rheological Properties of Protein Gels. Enzymic Modification of Proteins in Food Systems. Chemical Reactions in Proteins in Food Systems. Nutritive Role of Food Proteins. Muscle Proteins. Milk Proteins: Biological and Food Aspects of Their Structure and Function. Egg Proteins. Cereal-Grain Proteins. Legume and Oilseed Proteins. Single Cell Proteins. Mutagens and Carcinogens in Processed Protein Foods.
Biography
Zdzislaw E. Sikorski
