Applied food protein chemistry:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Chichester, West Sussex
John Wiley & Sons, Inc.
2015
|
| Schlagworte: | |
| Online-Zugang: | FRO01 UBG01 URL des Erstveröffentlichers |
| Beschreibung: | Includes bibliographical references and index 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 |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 9781118860595 1118860594 9781118860618 1118860616 9781118860588 1118860586 |
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| author | Ustunol, Zeynep |
| author_facet | Ustunol, Zeynep |
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| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| spelling | Ustunol, Zeynep Verfasser aut Applied food protein chemistry Zeynep Ustunol Chichester, West Sussex John Wiley & Sons, Inc. 2015 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis fast Food / Protein content fast Proteins in human nutrition fast Proteins in human nutrition Food / Protein content Food / Analysis Proteine (DE-588)4076388-2 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Lebensmittelanalyse (DE-588)4167032-2 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelchemie (DE-588)4034873-8 s Proteine (DE-588)4076388-2 s 2\p DE-604 Lebensmittelanalyse (DE-588)4167032-2 s 3\p DE-604 Erscheint auch als Druck-Ausgabe, Hardcover 1-119-94449-X Erscheint auch als Druck-Ausgabe, Hardcover 978-1-119-94449-2 https://onlinelibrary.wiley.com/doi/book/10.1002/9781118860588 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Ustunol, Zeynep Applied food protein chemistry TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis fast Food / Protein content fast Proteins in human nutrition fast Proteins in human nutrition Food / Protein content Food / Analysis Proteine (DE-588)4076388-2 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd |
| subject_GND | (DE-588)4076388-2 (DE-588)4034873-8 (DE-588)4167032-2 (DE-588)4143413-4 |
| title | Applied food protein chemistry |
| title_auth | Applied food protein chemistry |
| title_exact_search | Applied food protein chemistry |
| title_full | Applied food protein chemistry Zeynep Ustunol |
| title_fullStr | Applied food protein chemistry Zeynep Ustunol |
| title_full_unstemmed | Applied food protein chemistry Zeynep Ustunol |
| title_short | Applied food protein chemistry |
| title_sort | applied food protein chemistry |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis fast Food / Protein content fast Proteins in human nutrition fast Proteins in human nutrition Food / Protein content Food / Analysis Proteine (DE-588)4076388-2 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food / Analysis Food / Protein content Proteins in human nutrition Proteine Lebensmittelchemie Lebensmittelanalyse Aufsatzsammlung |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9781118860588 |
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