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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| Other Authors: | , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge, UK ; Philadelphia :
Woodhead Publishing,
2011.
|
| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 222. |
| Subjects: | |
| ISBN: | 9781613447970 1613447973 9780857093639 0857093630 1845697588 9781845697587 |
| Physical Description: | 1 online resource (xxiv, 432 pages) : illustrations |
Cover
Table of contents
| LEADER | 04359cam a2200433 a 4500 | ||
|---|---|---|---|
| 001 | kn-ocn808100565 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 120824s2011 enka ob 001 0 eng d | ||
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| 020 | |a 9781613447970 |q (electronic bk.) | ||
| 020 | |a 1613447973 |q (electronic bk.) | ||
| 020 | |a 9780857093639 |q (electronic bk.) | ||
| 020 | |a 0857093630 |q (electronic bk.) | ||
| 020 | |z 1845697588 | ||
| 020 | |z 9781845697587 | ||
| 035 | |a (OCoLC)808100565 |z (OCoLC)780256399 |z (OCoLC)867050278 |z (OCoLC)966920782 |z (OCoLC)1065718093 |z (OCoLC)1141291336 |z (OCoLC)1262688417 | ||
| 245 | 0 | 0 | |a Handbook of food proteins / |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 resource (xxiv, 432 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 series in food science, technology and nutrition ; |v no. 222 | |
| 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 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. | ||
| 505 | 0 | |a Introduction to food proteins -- Caseins -- Whey proteins -- Meat protein ingredients -- Gelatin -- Seafood proteins -- Egg proteins -- Soy proteins -- Peas and other legume proteins -- Wheat gluten: production, properties and application -- Canola and other oilseed proteins -- Potato proteins -- Mycoprotein: origins, production and properties -- Algal proteins -- Texturized vegetable proteins. | |
| 590 | |a Knovel |b Knovel (All titles) | ||
| 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. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpHFP00021/handbook-of-food?kpromoter=marc |y Full text |
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