Proteins in food processing

Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors, Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qu...

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Bibliographic Details
Other Authors: Yada, R. Y. 1954-
Format: eBook
Language: English
Published: Boca Raton : Cambridge, Eng. : CRC Press ; Woodhead Pub., ©2004.
Series: Woodhead Publishing in food science and technology.
Subjects:
Proteins in human nutrition.
Food industry and trade.
Proteins.
elektronické knihy
electronic books
ISBN: 1591249287
9781591249283
1855738376
9781855738379
185573723X
9781855737235
0849325366
9780849325366
1280373172
9781280373176
Physical Description: 1 online resource (xviii, 686 pages) : illustrations

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Table of contents

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020 |a 185573723X  |q (electronic bk.) 
020 |a 9781855737235  |q (electronic bk.) 
020 |z 0849325366 
020 |z 9780849325366 
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245 0 0 |a Proteins in food processing /  |c edited by R.Y. Yada. 
260 |a Boca Raton :  |b CRC Press ;  |a Cambridge, Eng. :  |b Woodhead Pub.,  |c ©2004. 
300 |a 1 online resource (xviii, 686 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors, Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book first discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part 2 illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Proteins in human nutrition. 
650 0 |a Food industry and trade. 
650 0 |a Proteins. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Yada, R. Y.  |q (Rickey Yoshio),  |d 1954-  |1 https://id.oclc.org/worldcat/entity/E39PBJdMbtXjYPdwVCMhqjRMyd 
776 0 8 |i Print version:  |t Proteins in food processing.  |d Boca Raton : CRC Press ; Cambridge, Eng. : Woodhead Pub., ©2004  |z 185573723X  |w (OCoLC)56213898 
830 0 |a Woodhead Publishing in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpPFP00004/proteins-in-food?kpromoter=marc  |y Full text 

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