Description
Book SynopsisThis book covers the information required for improving the quality of food protein products. It explores the relationships between the structures, functions, and the chemical and physical properties of different food proteins, emphasizing their most useful applications as well as protein behavior during processing.
Trade Review"This truly is an essential guide for scientists...an indispensable resource for food chemists, scientists, nutrition researchers, and government researchers and inspectors." (Bioseparation, Vol. 9, No. 4, 2000)
"...an invaluable source of information and an excellent reference." (Food Chemistry, Vol 72/1, 2000) "...it is good to see the importance placed on the chemistry of food proteins..."
"...would be a useful reference for anybody interested in food protein chemistry and processing..." (Chemistry & Industry, 4th December 2000)
"This is an essential guide which will inspire new ideas for conducting useful research..." (Beverage and Food World, August 2000)
Table of ContentsMilk Processing (H. Modler).
Meat Processing (Y. Xiong).
Poultry Processing (L. Young & J. Northcutt).
Egg Processing (R. Nakamura & E. Doi).
Bread-Making (S. Nakai & P. Wing).
Cereal Processing (O. Chung & Y. Pomerantz).
Soybean Processing (D. Fukushima).
Confectionery (R. Boutin).
Index.
