Applied Food Protein Chemistry

  • ID: 2827341
  • Book
  • 528 Pages
  • John Wiley and Sons Ltd
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Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people.

Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in–depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper–level students and graduate students of food science programs.

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Part I Protein Properties 1 Introduction to Food Proteins Zeynep Ustunol 2 Overview of Food Proteins Zeynep Ustunol 3 Amino Acids, Peptides, and Proteins Zeynep Ustunol 4 Physical, Chemical, and Processing–Induced Changes in Proteins Zeynep Ustunol 5 Functional Properties of Food Proteins Eleana Kristo and Milena Corredig 6 Biologically Active Peptides from Foods Fereidoon Shahidi and Quanqaun Li 7 Protein and Peptide–Based Antioxidants Roger Nahas and John Weaver 8 Nutritional Aspects of Proteins Nathalie Trottier and Ryan Walker Part II Plant Proteins 9 Soy Proteins Luis Mojica, Vermont P. Dia, and Elvira González de Mejia 10 Canola/Rapeseed Proteins and Peptides Ayyappan Appukuttan Aachary, Usha Thiyam–Hollander, and Michael N. A. Eskin 11 Wheat Proteins Angéla Juhász, Frank Békés, and Colin W. Wrigley 12 Rice Proteins Marissa Villafuerte Romero 13 Sorghum and Millet Proteins Scott Bean and Brian P. Ioerger Part III 14 Muscle Proteins Iksoon Kang and Pranjal Singh 15 Seafood Proteins and Surimi Jae W. Park and Zachary H. Reed 16 Milk Proteins Nana Y. Farkye and Nagendra Shah 17 Egg Proteins Yoshinori Mine
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Zeynep Ustunol
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