Handbook of Food Proteins
Glyn O. Phillips, P A Williams
Elsevier, Sep 9, 2011 - Technology & Engineering - 464 pages
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.
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9 Peas and other legume proteins
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algae algal proteins allergenic amino acid applications Arntfield bean beta-lactoglobulin biomass canola canola protein casein collagen commercial composition concentration containing denaturation droplet Edited effect egg white egg white proteins egg yolk emulsifying emulsions enzyme extraction extrusion fish muscle flavor flour foaming properties Food Chem Food Hydrocolloids food ingredients food products food proteins Food Sci formation fraction functional properties gelatin gelation gelling glycinin granules Guilmineau Hydrocolloids hydrophobic improve increased interactions interface ionic strength isoelectric Journal Kulozik legume levels lipids lysozyme microalgae milk protein molecular weight molecules muscle proteins mycoprotein NaCl nutritional ovalbumin pea protein peptides PLA2 plasma potato protein precipitation processing properties of egg protein content protein ingredients protein isolate protein products salt seafood proteins solubility Sosulski soybean proteins Spirulina stability starch storage structure subunit surimi temperature textured vegetable protein thermal tion tissue viscosity wheat gluten whey protein