{"product_id":"applied-food-protein-chemistry-9781119944492","title":"Applied Food Protein Chemistry","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eFood proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e“This book reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world.”  (\u003ci\u003eS\u003c\/i\u003e\u003ci\u003eouth African Food Science and Technology\u003c\/i\u003e, 1 February 2016)\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eAbout the Editor vii\u003c\/p\u003e \u003cp\u003eList of Contributors ix\u003c\/p\u003e \u003cp\u003eScientific Review Panel xiii\u003c\/p\u003e \u003cp\u003ePreface xv\u003c\/p\u003e \u003cp\u003eAcknowledgments xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Protein Properties\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction to Food Proteins 3\u003cbr\u003e\u003ci\u003eZeynep Ustunol\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Overview of Food Proteins 5\u003cbr\u003e\u003ci\u003eZeynep Ustunol\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Amino Acids, Peptides, and Proteins 11\u003cbr\u003e\u003ci\u003eZeynep Ustunol\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Physical, Chemical, and Processing-Induced Changes in Proteins 23\u003cbr\u003e\u003ci\u003eZeynep Ustunol\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Functional Properties of Food Proteins 47\u003cbr\u003e\u003ci\u003eEleana Kristo and Milena Corredig\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Biologically Active Peptides from Foods 75\u003cbr\u003e\u003ci\u003eFereidoon Shahidi and Quanqaun Li\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Protein and Peptide-Based Antioxidants 99\u003cbr\u003e\u003ci\u003eRoger Nahas and John Weaver\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Nutritional Aspects of Proteins 113\u003cbr\u003e\u003ci\u003eNathalie Trottier and Ryan Walker\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Plant Proteins\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9 Soy Proteins 141\u003cbr\u003e\u003ci\u003eLuis Mojica, Vermont P. Dia, and Elvira Gonz´alez de Mej´ıa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Canola\/Rapeseed Proteins and Peptides 193\u003cbr\u003e\u003ci\u003eAyyappan Appukuttan Aachary, Usha Thiyam-Hollander, and Michael N.A. Eskin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Wheat Proteins 219\u003cbr\u003e\u003ci\u003eAng´ela Juh´asz, Frank B´ek´es, and Colin W. Wrigley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Rice Proteins 305\u003cbr\u003e\u003ci\u003eMarissa Villafuerte Romero\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Sorghum and Millet Proteins 323\u003cbr\u003e\u003ci\u003eScott Bean and Brian P. Ioerger\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Animal Proteins\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14 Muscle Proteins 363\u003cbr\u003e\u003ci\u003eIksoon Kang and Pranjal Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Seafood Proteins and Surimi 393\u003cbr\u003e\u003ci\u003eJae W. Park and Zachary H. Reed\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Milk Proteins 427\u003cbr\u003e\u003ci\u003eNana Y. Farkye and Nagendra Shah\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Egg Proteins 459\u003cbr\u003e\u003ci\u003eYoshinori Mine\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 491\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49407191875927,"sku":"9781119944492","price":148.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781119944492.jpg?v=1730498500","url":"https:\/\/bookcurl.com\/products\/applied-food-protein-chemistry-9781119944492","provider":"Book Curl","version":"1.0","type":"link"}