Chemical and Functional Properties of Food Proteins

This book PDF is perfect for those who love Technology & Engineering genre, written by Zdzislaw E. Sikorski and published by CRC Press which was released on 22 June 2001 with total hardcover pages 506. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Chemical and Functional Properties of Food Proteins books below.

Chemical and Functional Properties of Food Proteins
Chemical and Functional Properties of Food Proteins
Author : Zdzislaw E. Sikorski
File Size : 40,9 Mb
Publisher : CRC Press
Language : English
Release Date : 22 June 2001
ISBN : 1566769604
Pages : 506 pages
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Chemical and Functional Properties of Food Proteins by Zdzislaw E. Sikorski Book PDF Summary

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.

Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins by Zdzislaw E. Sikorski

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

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Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components by Zdzislaw E. Sikorski

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche

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Chemical and Functional Properties of Food Components Second Edition

Chemical and Functional Properties of Food Components Second Edition by Zdzislaw E. Sikorski

An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food

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Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components by Hanna Staroszczyk,Zdzisaw E. Sikorski

This book, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality. New chapters cover nonprotein nitrogenous compounds, antioxidants and prooxidants, non-nutritive bioactive compounds, and methods for control of sensory and biological properties.

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Food Proteins

Food Proteins by Shuryo Nakai,H. Wayne Modler

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able

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Functionality of Proteins in Food

Functionality of Proteins in Food by Joseph F. Zayas

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of

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Applied Food Protein Chemistry

Applied Food Protein Chemistry by Zeynep Ustunol

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

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Functional Properties of Food Macromolecules

Functional Properties of Food Macromolecules by S.E. Hill,David A. Ledward,J.R. Mitchell

This edition updates the substantial progress that has occurred since 1988 in many aspects of understanding, measuring and utilizing functional macromolecules.

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