Proteins in Food Processing (Hardcover)

Proteins in Food Processing By Rickey Y. Yada (Editor) Cover Image
By Rickey Y. Yada (Editor)


Proteins in Food Processing, Second Edition, 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, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods.

Product Details
ISBN: 9780081007228
ISBN-10: 0081007221
Publisher: Woodhead Publishing
Publication Date: November 13th, 2017
Pages: 674
Language: English
Series: Woodhead Publishing Series in Food Science
Front facade of University Press Books

From 1974, University Press Books has stoked the blaze of well over ten thousand minds on fire, carrying new scholarship published by the great university presses in the English-speaking world.

Order from us. Shop us. Let well-wrought words churn and burn within.