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Applied Food Protein Chemistry - Zeynep Ustunol (Wiley-Blackwell, 2015) pdf

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Description

 							
  
  ISBN 9781119944492
  
  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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