Buch, Englisch, Format (B × H): 155 mm x 232 mm, Gewicht: 776 g
Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition
Buch, Englisch, Format (B × H): 155 mm x 232 mm, Gewicht: 776 g
Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition
ISBN: 978-0-08-101669-5
Verlag: Elsevier Science & Technology
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.
Autoren/Hrsg.
Weitere Infos & Material
Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Chapter 1: Introduction to food proteins Abstract: 1.1 Introduction 1.2 Structure of protein 1.3 Functional properties of proteins 1.4 Scope of this book Chapter 2: Caseins Abstract: 2.1 Introduction 2.2 Manufacture of casein-based ingredients 2.3 Structure and properties 2.4 Uses and applications of casein-based ingredients 2.5 Interactions with other ingredients 2.6 Technical data and specifications 2.7 Regulatory status Chapter 3: Whey proteins Abstract: 3.1 Introduction 3.2 Manufacture of whey protein ingredients 3.3 Chemistry of the major whey proteins 3.4 Technical data 3.5 Uses and applications of whey protein ingredients 3.6 Whey protein hydrolysates 3.7 Regulatory status 3.8 Future trends 3.9 Sources of further information and advice 3.10 Acknowledgements Chapter 4: Meat protein ingredients Abstract: 4.1 Introduction 4.2 Sources of meat protein ingredients 4.3 Lean tissue protein ingredients 4.4 Connective tissue protein ingredients 4.5 Hydrolysates and flavors 4.6 Blood protein ingredients 4.7 Future trends 4.8 Acknowledgment Chapter 5: Gelatin Abstract: 5.1 Introduction 5.2 Manufacturing gelatin 5.3 Regulations, technical data and standard quality test methods 5.4 Chemical composition and physical properties of collagens and gelatins 5.5 Gelatin derivatives 5.6 Applications of gelatin 5.7 Acknowledgements Chapter 6: Seafood proteins Abstract: 6.1 Introduction 6.2 Chemistry of seafood proteins 6.3 Seafood proteins as a component of the human diet 6.4 Comparison of seafood proteins with vegetable and other animal proteins 6.5 Functional properties of seafood proteins 6.6 Factors affecting functional properties of seafood proteins 6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products 6.8 Products derived from seafood proteins 6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources 6.10 Regulatory aspects of seafood protein: allergies to seafood proteins Chapter 7: Egg proteins Abstract: 7.1 Introduction 7.2 Egg white: chemical composition and structure 7.3 Manufacture of egg white ingredients 7.4 Functional properties of egg white 7.5 Conclusion: egg white 7.6 Egg yolk: chemical composition and structure 7.7 Manufacture of egg yolk ingredients and egg yolk separation 7.8 Functional properties of egg yolk 7.9 Conclusion: egg yolk 7.10 Regulatory status: egg proteins as food allergens Chapter 8: Soy proteins Abstract: 8.1 Introduction 8.2 Soybean storage proteins: structure-function relationship of ? -conglycinin and glycinin 8.3 Soy protein as a food ingredient 8.4 Improving soy protein functionality 8.5 Conclusion Chapter 9: Peas and other legume proteins Abstract: 9.1 Introduction 9.2 Processing and protein isolation 9.3 Characterization of pea and other legume proteins and isolates 9.4 Functional properties in isolates and ways of improving them 9.5 Utilization of pea and other legume proteins in foods 9.6 Future challenges and trends in using peas and other legume proteins Chapter 10: Wheat gluten: production, properties and application Abstract: 10.1 Introduction 10.2 World production and trade 10.3 Wheat gluten manufacturing processes 10.4 Composition and protein structure 10.5