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Proteins in food processing /
Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors, Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qu...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge, Eng. :
CRC Press ; Woodhead Pub.,
©2004.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Proteins in food processing / |c edited by R.Y. Yada. |
| 260 | |a Boca Raton : |b CRC Press ; |a Cambridge, Eng. : |b Woodhead Pub., |c ©2004. | ||
| 300 | |a 1 online resource (xviii, 686 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors, Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book first discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part 2 illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Proteins in human nutrition. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Proteins. | |
| 650 | 2 | |a Dietary Proteins | |
| 650 | 2 | |a Food Industry | |
| 650 | 2 | |a Proteins | |
| 650 | 2 | |a Food-Processing Industry | |
| 650 | 6 | |a Protéines. | |
| 650 | 6 | |a Aliments |x Traitement. | |
| 650 | 6 | |a Protéines dans l'alimentation humaine. | |
| 650 | 6 | |a Aliments |x Industrie et commerce. | |
| 650 | 7 | |a protein. |2 aat | |
| 650 | 7 | |a SCIENCE |x Chemistry |x Organic. |2 bisacsh | |
| 650 | 7 | |a Proteins |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Proteins in human nutrition |2 fast | |
| 700 | 1 | |a Yada, R. Y. |q (Rickey Yoshio), |d 1954- | |
| 776 | 0 | 8 | |i Print version: |t Proteins in food processing. |d Boca Raton : CRC Press ; Cambridge, Eng. : Woodhead Pub., ©2004 |z 185573723X |w (OCoLC)56213898 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
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