Handbook of Food Proteins

Written By Glyn O. Phillips
Handbook of Food Proteins
  • Publsiher : Elsevier
  • Release : 09 September 2011
  • ISBN : 0857093630
  • Pages : 464 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Handbook of Food Proteins written by Glyn O. Phillips which was release on 09 September 2011, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: 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

Handbook of Food Proteins

Handbook of Food Proteins
  • Author : Glyn O. Phillips,P A Williams
  • Publisher : Elsevier
  • Release Date : 2011-09-09
  • Total pages : 464
  • ISBN : 0857093630
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Summary : 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 ...

Handbook of Food Proteins

Handbook of Food Proteins
  • Author : Glyn O. Phillips,Peter A. Williams
  • Publisher : Unknown
  • Release Date : 2011
  • Total pages : 432
  • ISBN : 0857093630
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Summary : 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 ...

Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set
  • Author : Y. H. Hui,Frank Sherkat
  • Publisher : CRC Press
  • Release Date : 2005-12-19
  • Total pages : 3632
  • ISBN : 0857093630
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Summary : Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to ...

Food Proteins and Their Applications

Food Proteins and Their Applications
  • Author : Srinivasan Damodaran
  • Publisher : CRC Press
  • Release Date : 2017-10-19
  • Total pages : 694
  • ISBN : 0857093630
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Summary : 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 ...

Applied Food Protein Chemistry

Applied Food Protein Chemistry
  • Author : Zeynep Ustunol
  • Publisher : John Wiley & Sons
  • Release Date : 2014-12-19
  • Total pages : 528
  • ISBN : 0857093630
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Summary : Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially ...

Bioactive Food Proteins and Peptides

Bioactive Food Proteins and Peptides
  • Author : Navam S. Hettiarachchy,Kenji Sato,Maurice R. Marshall,Arvind Kannan
  • Publisher : CRC Press
  • Release Date : 2011-12-02
  • Total pages : 368
  • ISBN : 0857093630
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Summary : Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, or suppress activities of pathogenic molecules. Proteins and peptides play significant roles in such activities and are gaining importance as nutraceuticals that benefit numerous aspects ...

Food Protein Analysis

Food Protein Analysis
  • Author : Richard Owusu-Apenten
  • Publisher : CRC Press
  • Release Date : 2002-05-24
  • Total pages : 488
  • ISBN : 0857093630
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Summary : Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays....

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
  • Author : Yoshinori Mine, Ph.D,Eunice Li-Chan,Bo Jiang
  • Publisher : John Wiley & Sons
  • Release Date : 2010-08-23
  • Total pages : 436
  • ISBN : 0857093630
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Summary : Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and peptides from numerous sources including: ...

Gums and Stabilisers for the Food Industry 17

Gums and Stabilisers for the Food Industry 17
  • Author : Peter Williams,Glyn Phillips
  • Publisher : Royal Society of Chemistry
  • Release Date : 2014-04-03
  • Total pages : 404
  • ISBN : 0857093630
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Summary : The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids ...

Proteomics in Foods

Proteomics in Foods
  • Author : Fidel Toldrá,Leo M. L. Nollet
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-16
  • Total pages : 590
  • ISBN : 0857093630
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Summary : Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments ...

Biochemistry of food proteins

Biochemistry of food proteins
  • Author : B. J. F. Hudson
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-03-09
  • Total pages : 419
  • ISBN : 0857093630
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Summary : Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of ...

Structure Function Properties of Food Proteins

Structure Function Properties of Food Proteins
  • Author : Lance G. Phillips
  • Publisher : Academic Press
  • Release Date : 2013-10-22
  • Total pages : 271
  • ISBN : 0857093630
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Summary : The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the ...

Plant Protein Foods

Plant Protein Foods
  • Author : Annamalai Manickavasagan,Loong-Tak Lim,Amanat Ali
  • Publisher : Springer Nature
  • Release Date : 2022-03-28
  • Total pages : 519
  • ISBN : 0857093630
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Summary : Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions ...

Food Formulation

Food Formulation
  • Author : Shivani Pathania,Brijesh K. Tiwari
  • Publisher : John Wiley & Sons
  • Release Date : 2021-03-15
  • Total pages : 336
  • ISBN : 0857093630
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Summary : Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and ...

Whey Protein Production Chemistry Functionality and Applications

Whey Protein Production  Chemistry  Functionality  and Applications
  • Author : Mingruo Guo
  • Publisher : John Wiley & Sons
  • Release Date : 2019-01-25
  • Total pages : 280
  • ISBN : 0857093630
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Summary : An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry ...