{"product_id":"proteins-in-food-processing-hardback-9780081007228","title":"Proteins in Food Processing (Hardback) 9780081007228","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eProteins in Food Processing\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cp\u003eReviews the growing body of research on protein structure and developing proteins as multi-functional ingredients for the food industry\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eRickey Y. Yada (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780081007228, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 15 November 2017\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e674 pages\u003cbr\u003e22.9 x 15.1 x 3.6 cm, 1.19 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eProteins in Food Processing, Second Edition,\u003c\/i\u003e 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.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e1. Introduction 2. Properties of proteins in food systems \u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart One: Sources of proteins \u003c\/b\u003e3. The caseins  4. Whey proteins  5. Muscle proteins 6. Soy as a food ingredient  7. Proteins from oil-producing plants 8. Cereal proteins  9. Seaweed proteins  10. Alternative protein source (e.g. insects) 11. Cultured meat protein\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Two: Analysing and modifying protein \u003c\/b\u003e12. Bioactivity 13. Modelling protein behaviour 14. Factors affecting enzyme activity in foods 15. Detection and methods to reduce food allergens   16. The extraction and purification of proteins: an introduction 17. Modifying seeds to produce proteins \u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Three: Applications\u003c\/b\u003e 18. Seafood proteins  19. Edible films and coatings from proteins  20. Protein gels  21. Health-related functional value of dairy proteins and peptides 22. The use of immobilized enzymes to improve functionality 23. Impact of proteins on food colour  24. Use of proteins as nano encapsulants    \u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46649109676312,"sku":"9780081007228","price":158.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780081007228_8777cea7-e31c-415d-8571-864a7a1476a9.jpg?v=1695004139","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/proteins-in-food-processing-hardback-9780081007228","provider":"Freshly Printed Books","version":"1.0","type":"link"}