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OCoLC |
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20190719103610.0 |
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171113t20182018enka ob 001 0 eng d |
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eng |
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pn |
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1012257279 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780081007297 |
| Qualifying information |
(electronic bk.) |
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| International Standard Book Number |
0081007299 |
| Qualifying information |
(electronic bk.) |
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9780081007228 |
| Qualifying information |
(print) |
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0081007221 |
| Qualifying information |
(print) |
| 035 ## - |
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(OCoLC)1012839593 |
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(OCoLC)1012257279 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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TX553.P7 |
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P763 2018eb |
| 082 04 - |
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| Classification number |
664 |
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23 |
| 245 00 - TITLE STATEMENT |
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| Title |
Proteins in food processing / |
| Statement of responsibility, etc |
edited by Rickey Y. Yada. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
Second edition. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (xii, 654 pages) : |
| Other physical details |
illustrations |
| 500 ## - GENERAL NOTE |
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| General note |
Previous edition: 2004. |
| 505 0# - |
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| Formatted contents note |
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. |
| 505 0# - |
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| Formatted contents note |
Properties of proteins in food systems: an introduction / E.C.Y. Li-Chan, I.M.E. Lacroix -- Impact of processing on the chemistry and functionality of food proteins / A.N.A. Aryee, D. Agyei, C.C. Udenigwe -- The caseins: structure, stability, and functionality / T. Huppertz, P.F. Fox, A.L. Kelly -- Whey proteins / A. Kilara, M.N. Vaghela -- Muscle proteins / Y.L. Xiong -- Soy as a food ingredient / K. Nishinari, Y. Fang, T. Nagano, S. Guo, R. Wang -- Proteins from oil-producing plants / S.D. Arntfield -- Cereals proteins / N. Guerrieri, M. Cavaletto -- Seaweed proteins / J. Fleurence, M. Moran�cais, J. Dumay -- Insects as an alternative protein source / Y. Akhtar, M.B. Isman -- Proteins in cultured beef / M.J. Post -- Food proteins for health and nutrition / N. Shang, S. Chapolot, J. Wu -- Factors affecting enzyme activity in food processing / M.G. Scanlon, A.W. Henrich, J.R. Whitaker -- Detection and deactivation of allergens in food / C.L. Okolie, A.N.A. Aryee, C.C. Udenigwe -- Food protein-derived peptides: production, isolation, and purification / R.E. Aluko -- Modifying seeds to produce proteins / S.T. H�akkinen, A.M. Nuutila, A. Ritala -- Seafood proteins / M.A. Mazorra-Manzano, J.C. Ram�irez-Su�arez, J.M. Moreno-Hern�andez, R. Pacheco-Aguilar -- Edible films and coatings from proteins / A. Chiralt, C. Gonz�alez-Mart�inez, M. Vargas, L. Atar�es -- Protein gels / C.D. Munialo, S.R. Euston, H.H.J. de Jongh -- Health-related functional value of dairy proteins and peptides / B. Miralles, B. Hern�andez-Ledesma, S. Fern�andez-Tom�e, L. Amigo, I. Recio -- The use of immobilized enzymes to improve functionality / N.S. Hettiarachchy, D.J. Feliz, J.S. Edwards, R. Horax -- Impact of proteins on food color / P.L. Dawson, J.C. Acton |
| 650 #0 - |
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| Topical term or geographic name as entry element |
Proteins in human nutrition. |
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| Topical term or geographic name as entry element |
Food industry and trade. |
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| Topical term or geographic name as entry element |
Food industry and trade. |
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| Topical term or geographic name as entry element |
Proteins in human nutrition. |
| 700 1# - |
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| Personal name |
Yada, R. Y. |
| Relator term |
editor. |
| 856 40 - |
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| Uniform Resource Identifier |
http://www.sciencedirect.com/science/book/9780081007228 |
| 264 #1 - |
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Oxford : |
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Woodhead Publishing, |
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[2018] |
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�2018 |
| 336 ## - |
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text |
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txt |
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rdacontent |
| 337 ## - |
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computer |
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c |
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rdamedia |
| 338 ## - |
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online resource |
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cr |
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rdacarrier |
| 490 1# - |
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Woodhead publishing series in food science, technology and nutrition |
| 504 ## - |
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Includes bibliographical references and index. |
| 588 ## - |
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Description based on print version record. |
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fast |
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(OCoLC)fst00930843 |
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fast |
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(OCoLC)fst01079770 |
| 655 #0 - |
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Electronic books. |
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Electronic books. |
| 700 1# - |
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(Rickey Yoshio), |
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1954- |
| 776 08 - |
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Print version: |
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Proteins in food processing. |
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Second edition. |
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Duxford, United Kingdom : Woodhead Publishing is an imprint of Elsevier, [2018] |
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0081007221 |
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(OCoLC)975135985 |
| 830 #0 - |
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Woodhead Publishing in food science, technology, and nutrition. |
| 856 40 - |
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ScienceDirect |
