1st Edition

Food Proteins and Their Applications

ISBN 9780824798208
Published March 12, 1997 by CRC Press
694 Pages

USD $425.00

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Book Description

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.

Table of Contents

Physicochemical bases of protein functionality; food proteins - an overview; thermal denaturation and coagulation of proteins; protein-stabilized foams and emulsions; protein gelation; protein-lipid and protein-flavour interactions; protein-polysaccharide interactions; structure-function relationships of food proteins; structure-function relationships of caseins; structure-function relationships of whey proteins; structure-function relationships of soy proteins; structure-function relationships of wheat proteins; structure and functionality of egg proteins; structure-function relationships of muscle proteins; processing technology to improve functionality of proteins in food systems; enzyme and chemical modification of proteins; genetic engineering of food proteins; functionality of protein hydrolysates; high-pressure effects on proteins; protein and protein-polysaccharide microparticles; edible protein films and coatings; effects of processing and storage on the nutritional value of food proteins; extraction of milk proteins; chemical and physical methods for the characterization of proteins; applications of immunochemistry for protein structure control.

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Damodaran, Srinivasan