Protein Functionality in Food Systems

Protein Functionality in Food Systems

by Navam S. Hettiarachchy, Gregory R. Ziegler
     
 

ISBN-10: 0824791975

ISBN-13: 9780824791971

Pub. Date: 05/10/1994

Publisher: Taylor & Francis

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

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Overview

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.

Product Details

ISBN-13:
9780824791971
Publisher:
Taylor & Francis
Publication date:
05/10/1994
Series:
Ift Basic Symposium Series
Edition description:
New Edition
Pages:
536
Product dimensions:
8.00(w) x 11.00(h) x 2.00(d)

Table of Contents

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.

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