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 Electronic eBook
LanguageEnglish
Published Cambridge, UK ; Philadelphia : Woodhead Publishing, 2011.
SeriesWoodhead Publishing in food science, technology, and nutrition ; no. 222.
Subjects
Proteins in human nutrition.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781613447970
1613447973
9780857093639
0857093630
1845697588
9781845697587
Physical Description1 online resource (xxiv, 432 pages) : illustrations

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Table of Contents:
  • 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.

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