Chemical and Functional Properties of Food Proteins

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  • Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality.The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
  • Author:
    Zdzislaw E. Sikorski
    Binding:
    Hardcover
    Dewey Decimal Number:
    664
    EAN:
    9781566769600
    Edition:
    1
    ISBN:
    1566769604
    Label:
    CRC Press
    Languages:
    English
    List Price:
    $209.95
    Manufacturer:
    CRC Press
    Number Of Items:
    1
    Number Of Pages:
    415
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2001-06-22
    Publisher:
    CRC Press
    Studio:
    CRC Press
    Title:
    Chemical and Functional Properties of Food Proteins
    Creator:
    Zdzisaw E. Sikorski

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