Chemical & Functional Properties of Food Proteins

Chemical & Functional Properties of Food Proteins - Chemical and Functional Properties of Food Components Series

Hardback (22 Jun 2001)

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Publisher's Synopsis

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality.

The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Book information

ISBN: 9781566769600
Publisher: CRC Press
Imprint: CRC Press
Pub date:
DEWEY: 664
DEWEY edition: 21
Language: English
Number of pages: 490
Weight: 866g
Height: 234mm
Width: 157mm
Spine width: 34mm