Functionality of Proteins in Food

✍ Scribed by Prof. Dr. Joseph F. Zayas (auth.)

Publisher: Springer-Verlag Berlin Heidelberg
Year: 1997
Tongue: English
Leaves: 382
Edition: 1
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important relationship between protein confirmation, physico-chemical and functional properties. Special attention is given to the influence of protein functionality on food quality, food production and related economical aspects and to the use of various proteins for improving existing and designing new food products.

✦ Table of Contents

Front Matter....Pages I-X
Introduction....Pages 1-5
Solubility of Proteins....Pages 6-75
Water Holding Capacity of Proteins....Pages 76-133
Emulsifying Properties of Proteins....Pages 134-227
Oil and Fat Binding Properties of Proteins....Pages 228-259
Foaming Properties of Proteins....Pages 260-309
Gelling Properties of Proteins....Pages 310-366
Back Matter....Pages 367-373

✦ Subjects

Protein Science; Food Science; Nutrition

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