Protein Quality and the Effects of Processing by Phillips | 9780824779849 | Hardcover | Barnes & Noble
Protein Quality and the Effects of Processing

Protein Quality and the Effects of Processing

by Phillips
     
 

ISBN-10: 0824779843

ISBN-13: 9780824779849

Pub. Date: 12/19/1988

Publisher: Taylor & Francis

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

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

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

Prefaceiii
Contributorsvii
1.Effects of Processing on Proteins: An Overview1
2.Protein-Water Interactions: Water as a Plasticizer of Gluten and Other Protein Polymers9
3.Effects of Heating on Protein Functionality125
4.Thermally Induced Mutagens in Protein Foods145
5.Nutritional and Toxicological Consequences of Browning During Simulated Crust-baking189
6.Effect of Extrusion Cooking on the Nutritional Quality of Plant Proteins219
7.Protein Crosslinking247
8.D-Glucose-L-Alanine Interactions: Their Role in Maillard Polymer Formation and Strecker Degradation Reactions263
9.Effect of Maillard Browning Reaction on the Chemical Properties of Various Proteins273
10.Enzymes that Affect Protein Quality of Foods291
11.Modification to Change Functional Properties of Proteins315
12.The Contribution of Nonmuscle Proteins to Texture of Gelled Muscle Protein Foods331
13.Wheat Proteins: Aspects of Structure that Determine Breadmaking Quality345
14.Functionality of Protein Components of Soft Wheat Flour in Cookie Applications371
Index389

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