Chemical and Functional Properties of Food Proteins

by Zdzislaw E. Sikorski

Overview

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitr

Product Details

ISBN-13:	9781040077078
Publisher:	CRC Press
Publication date:	06/22/2001
Series:	Chemical & Functional Properties of Food Components
Sold by:	Barnes & Noble
Format:	eBook
Pages:	504
File size:	3 MB

Table of Contents

The Role of Nitrogenous Compounds in Food Quality. Proteins in Food Structures. Protein Structure and Physico-Chemical Properties. Protein Determination and Analysis in Food Systems. Functional Properties of Proteins in Food Systems. Rheological Properties of Protein Gels. Enzymic Modification of Proteins in Food Systems. Chemical Reactions in Proteins in Food Systems. Nutritive Role of Food Proteins. Muscle Proteins. Milk Proteins: Biological and Food Aspects of Their Structure and Function. Egg Proteins. Cereal-Grain Proteins. Legume and Oilseed Proteins. Single Cell Proteins. Mutagens and Carcinogens in Processed Protein Foods.