Proteins in Food Processing
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition;
- Publisher's listprice EUR 275.00
-
114 056 Ft (108 625 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 20% (cc. 22 811 Ft off)
- Discounted price 91 245 Ft (86 900 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
114 056 Ft
Availability
printed on demand
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 2
- Publisher Elsevier Science
- Date of Publication 15 November 2017
- ISBN 9780081007228
- Binding Hardback
- No. of pages674 pages
- Size 228x152 mm
- Weight 1190 g
- Language English 0
Categories
Long description:
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods.
MoreTable of Contents:
1. Introduction
2. Properties of proteins in food systems
Part One: Sources of proteins
3. The caseins
4. Whey proteins
5. Muscle proteins
6. Soy as a food ingredient
7. Proteins from oil-producing plants
8. Cereal proteins
9. Seaweed proteins
10. Alternative protein source (e.g. insects)
11. Cultured meat protein
Part Two: Analysing and modifying protein
12. Bioactivity
13. Modelling protein behaviour
14. Factors affecting enzyme activity in foods
15. Detection and methods to reduce food allergensï¿1⁄2
16. The extraction and purification of proteins: an introduction
17. Modifying seeds to produce proteins
Part Three: Applications
18. Seafood proteins
19. Edible films and coatings from proteins
20. Protein gels
21. Health-related functional value of dairy proteins and peptides
22. The use of immobilized enzymes to improve functionality
23. Impact of proteins on food colour
24. Use of proteins as nano encapsulants
ï¿1⁄2
The Lagom Life: A Swedish way of living
4 772 HUF
4 056 HUF
