Proteins in Food Processing - Grand Format

Proteins are essential dietary components and have a significant effect on various properties of food such as the physicochemical, sensory, and health aspects, as well as their utilization. Edited by Professor Rickey Y. Yada, a leading expert in this field, and written by a distinguished international team of contributors, Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, sensory, and other qualities of food products.
After two introductory chapters about properties of proteins in food systems and the impact of processing on the chemistry and functionality of food proteins, Part One of the book discusses sources of proteins, examining the caseins, whey, muscle, soy proteins, proteins from oil-producing plants, cereals, and seaweed. It concludes with two sources of proteins of much interest : protein from insects and cultured beef proteins.
Part Two illustrates the analysis and modification of proteins, with chapters on proteins for health and nutrition, factors affecting enzyme activity, allergens in food, food protein-derived peptides, and the modification of seeds to produce proteins. A final group of chapters is devoted to the application of proteins and includes seafood proteins, edible films and coatings, protein gels, the health-related value of dairy proteins and peptides, the use of immobilized enzymes to improve functionality, and finally, the impact of proteins on color.