Protein Quality and the Effects of Processing

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Overview

Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on new methods of modifying proteins to improve functionality in foods. Aimed toward students (undergraduate and graduate) and professional food scientists,

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Editorial Reviews

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Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on new methods of modifying proteins to improve functionality in foods. Aimed toward students (undergraduate and graduate) and professional food scientists, technologists, and nutritionists. Generously referenced with some 700 bibliographic citations. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780824779849
  • Publisher: Taylor & Francis
  • Publication date: 12/19/1988
  • Series: Food Science and Technology Series , #29
  • Pages: 416
  • Product dimensions: 6.25 (w) x 9.25 (h) x 1.00 (d)

Table of Contents

Preface iii
Contributors vii
1. Effects of Processing on Proteins: An Overview 1
2. Protein-Water Interactions: Water as a Plasticizer of Gluten and Other Protein Polymers 9
3. Effects of Heating on Protein Functionality 125
4. Thermally Induced Mutagens in Protein Foods 145
5. Nutritional and Toxicological Consequences of Browning During Simulated Crust-baking 189
6. Effect of Extrusion Cooking on the Nutritional Quality of Plant Proteins 219
7. Protein Crosslinking 247
8. D-Glucose-L-Alanine Interactions: Their Role in Maillard Polymer Formation and Strecker Degradation Reactions 263
9. Effect of Maillard Browning Reaction on the Chemical Properties of Various Proteins 273
10. Enzymes that Affect Protein Quality of Foods 291
11. Modification to Change Functional Properties of Proteins 315
12. The Contribution of Nonmuscle Proteins to Texture of Gelled Muscle Protein Foods 331
13. Wheat Proteins: Aspects of Structure that Determine Breadmaking Quality 345
14. Functionality of Protein Components of Soft Wheat Flour in Cookie Applications 371
Index 389
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