Handbook of food proteins

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characte...

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Bibliographic Details
Other Authors: Phillips, Glyn O., Williams, Peter A.
Format: eBook
Language: English
Published: Cambridge, UK ; Philadelphia : Woodhead Publishing, 2011.
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 222.
Subjects:
Proteins in human nutrition.
elektronické knihy
electronic books
ISBN: 9781613447970
9780857093639
9781845697587
Physical Description: 1 online zdroj (xxiv, 432 pages) : illustrations.

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245 0 0 |a Handbook of food proteins  |h [elektronický zdroj] /  |c edited by G.O. Phillips and P.A. Williams. 
260 |a Cambridge, UK ;  |a Philadelphia :  |b Woodhead Publishing,  |c 2011. 
300 |a 1 online zdroj (xxiv, 432 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Woodhead publishing series in food science, technology and nutrition ;  |v no. 222 
504 |a Includes bibliographical references and index. 
520 |a Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industryChapters each focus on a particular protein ingredient or group of ingredientsInnovative products and potential methods for improving nutrition and diet using proteins is also described. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Proteins in human nutrition. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Phillips, Glyn O. 
700 1 |a Williams, Peter A. 
776 0 8 |i Print version:  |t Handbook of food proteins.  |d Cambridge, UK ; Philadelphia : Woodhead Publishing, 2011  |z 1845697588  |w (OCoLC)713610402 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 222. 
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999 |c 79490  |d 79490 
993 |x NEPOSILAT  |y EIZ 

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