Navam S Hettiarachchy, Gregory R Ziegler

Protein Functionality in Food Systems

• Broschiertes Buch

Produktbeschreibung

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 536
• Erscheinungstermin: 19. September 2019
• Englisch
• Abmessung: 229mm x 155mm x 25mm
• Gewicht: 431g
• ISBN-13: 9780367402051
• ISBN-10: 036740205X
• Artikelnr.: 57816509

Autorenporträt

Hettiarachchy, Navam S.; Ziegler, Gregory R.

Inhaltsangabe

Structure-Function Relationship of Food Proteins
Solubility of Proteins - Protein-Salt-Water Interactions
Protein Separation and Analysis of Certain Skeletal Muscle Proteins - Principles and Techniques
Computer-Aided Techniques for Quantitative Structure Activity Relationships Study of Food Proteins
Protein Interactions in Emulsions: Protein-Lipid Interactions
Protein Interactions in Foams - Protein-Gas Phase Interactions
Protein Interactions in Gels - Protein-Protein Interactions
Protein-Polysaccharide Interactions
Chemical and Enzymatic Modification of Proteins for Improved Functionality
Functionality of Soy Proteins
Whey Protein Functionality
Color as a Functional Property of Proteins
Protein Gel Ultrastructure and Functionality
Proteins as Fat Substitutes
Edible Films and Coatings from Proteins.