Yada - Proteins in Food Processing, Second Edition

Second Edition

Rickey Y. Yada

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J.C. Acton Clemson University, Clemson, SC, United States

D. Agyei University of Otago, Dunedin, New Zealand

Y. Akhtar

University of British Columbia

DE Labs Inc., Vancouver, BC, Canada

R.E. Aluko University of Manitoba, Winnipeg, MB, Canada

L. Amigo Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain

S.D. Arntfield University of Manitoba, Winnipeg, MB, Canada

A.N.A. Aryee Delaware State University, Dover, DE, United States

L. Atars Universitat Politcnica de Valncia, Valencia, Spain

M. Cavaletto University of Piemonte Orientale, Vercelli, Italy

S. Chaplot University of Alberta, Edmonton, AB, Canada

A. Chiralt Universitat Politcnica de Valncia, Valencia, Spain

P.L. Dawson Clemson University, Clemson, SC, United States

H.H.J. de Jongh ProtIn Consultancy, Zeist, The Netherlands

J. Dumay University of Nantes, Nantes, France

J.S. Edwards University of Arkansas, Fayetteville, AR, United States

S.R. Euston Heriot-Watt University, Edinburgh, United Kingdom

Y. Fang Hubei University of Technology, Wuhan, China

D.J. Feliz Independent Food Scientist Consultant, Baltimore, MD, United States

S. Fernndez-Tom Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain

J. Fleurence University of Nantes, Nantes, France

P.F. Fox University College, Cork, Ireland

C. Gonzlez-Martnez Universitat Politcnica de Valncia, Valencia, Spain

N. Guerrieri Institute of Ecosystem Study, CNR-ISE, Verbania, Italy

S. Guo China Agricultural University, Beijing, China

S.T. Hkkinen VTT Technical Research Centre of Finland Ltd, Espoo, Finland

A.W. Henrich CSM Bakery Solutions, Bingen am Rhein Germany

B. Hernndez-Ledesma Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain

N.S. Hettiarachchy University of Arkansas, Fayetteville, AR, United States

R. Horax University of Arkansas, Fayetteville, AR, United States

T. Huppertz NIZO, Ede, The Netherlands

M.B. Isman University of British Columbia, Vancouver, BC, Canada

A.L. Kelly University College, Cork, Ireland

Arun Kilara Worldwide, Chapel Hill, NC, United States
Deceased.

I.M.E. Lacroix The University of British Columbia, Vancouver, BC, Canada

E.C.Y. Li-Chan The University of British Columbia, Vancouver, BC, Canada

M.A. Mazorra-Manzano Research Center for Food and Development (CIAD), Hermosillo Sonora, Mexico

B. Miralles Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain

M. Moranais University of Nantes, Nantes, France

J.M. Moreno-Hernndez National Institute in Forestry, Agriculture and Livestock (INIFAP), Culiacan Sinaloa, Mexico

C.D. Munialo Heriot-Watt University, Edinburgh, United Kingdom

T. Nagano Kawasaki University of Medical Welfare, Okayama, Japan

K. Nishinari Hubei University of Technology, Wuhan, China

A.M. Nuutila VTT Technical Research Centre of Finland Ltd, Espoo, Finland

C.L. Okolie Dalhousie University, Truro, NS, Canada

R. Pacheco-Aguilar Research Center for Food and Development (CIAD), Hermosillo Sonora, Mexico

M.J. Post

Maastricht University

MosaMeat B.V., Maastricht, The Netherlands

J.C. Ramrez-Surez Research Center for Food and Development (CIAD), Hermosillo Sonora, Mexico

I. Recio Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain

A. Ritala VTT Technical Research Centre of Finland Ltd, Espoo, Finland

M.G. Scanlon University of Manitoba, Winnipeg, MB, Canada

N. Shang University of Alberta, Edmonton, AB, Canada

C.C. Udenigwe University of Ottawa, Ottawa, ON, Canada

M.N. Vaghela Nestle Development Center, Solon, OH, United States

M. Vargas Universitat Politcnica de Valncia, Valencia, Spain

R. Wang China Agricultural University, Beijing, China

J.R. Whitaker Deceased

J. Wu University of Alberta, Edmonton, AB, Canada

Y.L. Xiong University of Kentucky, Lexington, KY, United States

As one of the major components of food, proteins not only play a vital role in their nutritional quality but also to the physicochemical, sensory, health aspects, and utilization. Proteins in food processing, 2nd edition is an update of the 1st edition and reviews the mounting body of research on understanding protein structure, and existing and emerging sources as multifunctional ingredients for the food industry.

The book is comprised of two introductory chapters followed by three parts. The two introductory chapters outline the basic properties of proteins in food systems and the impact of processing on their chemistry and functionality. Part 1 discusses both existing and emerging sources of proteins, for example, insect and cultured beef. Part 2 illustrates the analysis and modification of proteins, and included 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. The book concludes with Part 3 devoted to the application of proteins as well as those examining their modification, health impact, and contribution to color.