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Damodaran - Food Proteins and Their Applications (Food Science and Technology (Marcel Dekker, Inc.), 80.)

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Food Proteins and Their Applications (Food Science and Technology (Marcel Dekker, Inc.), 80.): summary, description and annotation

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Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

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title Food Proteins and Their Applications Food Science and Technology - photo 1

title:Food Proteins and Their Applications Food Science and Technology (Marcel Dekker, Inc.) ; 80
author:Damodaran, Srinivasan.
publisher:CRC Press
isbn10 | asin:0824798201
print isbn13:9780824798208
ebook isbn13:9780585139234
language:English
subjectProteins.
publication date:1997
lcc:TP453.P7F665 1997eb
ddc:664
subject:Proteins.
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Food Proteins and Their Applications
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FOOD SCIENCE AND TECHNOLOGY
A Series of Monographs, Textbooks, and Reference Books
EDITORIAL BOARD
Owen R. Fennema University of WisconsinMadison
Marcus Karel Rutgers University
Gary W. Sanderson Universal Foods Corporation
Steven R. Tannenbaum Massachusetts Institute of Technology
Pieter Walstra Wageningen Agricultural University
John R. Whitaker University of CaliforniaDavis
1. Flavor Research: Principles and Techniques, R. Teranishi, I. Hornstein, P. Issenberg, and E. L. Wick
2. Principles of Enzymology for the Food Sciences, John R. Whitaker
3. Low-Temperature Preservation of Foods and Living Matter, Owen R. Fennema, William D. Powrie, and Elmer H. Marth
4. Principles of Food Science
Part I: Food Chemistry, edited by Owen R. Fennema
Part II: Physical Methods of Food Preservation, Marcus Karel, Owen R. Fennema, and Daryl B. Lund
5. Food Emulsions, edited by Stig E. Friberg
6. Nutritional and Safety Aspects of Food Processing, edited by Steven R. Tannenbaum
7. Flavor Research: Recent Advances, edited by R. Teranishi, Robert A. Flath, and Hiroshi Sugisawa
8. Computer-Aided Techniques in Food Technology, edited by Israel Saguy
9. Handbook of Tropical Foods, edited by Harvey T. Chan
10. Antimicrobials in Foods, edited by Alfred Larry Branen and P. Michael Davidson
11. Food Constituents and Food Residues: Their Chromatographic Determination, edited by James F. Lawrence
12. Aspartame: Physiology and Biochemistry, edited by Lewis D. Stegink and L. J. Filer, Jr.
13. Handbook of Vitamins: Nutritional, Biochemical, and Clinical Aspects, edited by Lawrence J. Machlin
14. Starch Conversion Technology, edited by G. M. A. van Beynum and J. A. Roels
15. Food Chemistry: Second Edition, Revised and Expanded, edited by Owen R. Fennema
16. Sensory Evaluation of Food: Statistical Methods and Procedures, Michael O'Mahony
17. Alternative Sweetners, edited by Lyn O'Brien Nabors and Robert C. Gelardi
18. Citrus Fruits and Their Products: Analysis and Technology, S. V. Ting and Russell L. Rouseff
19. Engineering Properties of Foods, edited by M. A. Rao and S. S. H. Rizvi
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20. Umami: A Basic Taste, edited by Yojiro Kawamura and Morley R. Kare
21. Food Biotechnology, edited by Dietrich Knorr
22. Food Texture: Instrumental and Sensory Measurement, edited by Howard R. Moskowitz
23. Seafoods and Fish Oils in Human Health and Disease, John E. Kinsella
24. Postharvest Physiology of Vegetables, edited by J. Weichmann
25. Handbook of Dietary Fiber: An Applied Approach, Mark L. Dreher
26. Food Toxicology, Parts A and B, Jose M. Concon
27. Modern Carbohydrate Chemistry, Roger W. Binkley
28. Trace Minerals in Foods, edited by Kenneth T. Smith
29. Protein Quality and the Effects of Processing, edited by R. Dixon Phillips and John W. Finley
30. Adulteration of Fruit Juice Beverages, edited by Steven Nagy, John A. Attaway, and Martha E. Rhodes
31. Foodborne Bacterial Pathogens, edited by Michael P. Doyle
32. Legumes: Chemistry, Technology, and Human Nutrition, edited by Ruth H. Matthews
33. Industrialization of Indigenous Fermented Foods, edited by Keith H. Steinkraus
34. International Food Regulation Handbook: Policy Science Law, edited by Roger D. Middlekauff and Philippe Shubik
35. Food Additives, edited by A. Larry Branen, P. Michael Davidson, and Seppo Salminen
36. Safety of Irradiated Foods, J. F. Diehl
37. Omega-3 Fatty Acids in Health and Disease, edited by Robert S. Lees and Marcus Karel
38. Food Emulsions: Second Edition, Revised and Expanded, edited by Kre Larsson and Stig E. Friberg
39. Seafood: Effects of Technology on Nutrition, George M. Pigott and Barbee W. Tucker
40. Handbook of Vitamins: Second Edition, Revised and Expanded, edited by Lawrence J. Machlin
41. Handbook of Cereal Science and Technology, Klaus J. Lorenz and Karel Kulp
42. Food Processing Operations and Scale-Up, Kenneth J. Valentas, Leon Levine, and J. Peter Clark
43. Fish Quality Control by Computer Vision, edited by L. F. Pau and R. Olafsson
44. Volatile Compounds in Foods and Beverages, edited by Henk Maarse
45. Instrumental Methods for Quality Assurance in Foods, edited by Daniel Y. C. Fung and Richard F. Matthews
46. Listeria, Listeriosis, and Food Safety, Elliot T. Ryser and Elmer H. Marth
47. Acesulfame-K, edited by D. G. Mayer and F. H. Kemper
48. Alternative Sweeteners: Second Edition, Revised and Expanded, edited by Lyn O'Brien Nabors and Robert C. Gelardi
49. Food Extrusion Science and Technology, edited by Jozef L. Kokini, Chi-Tang Ho, and Mukund V. Karwe
50. Surimi Technology, edited by Tyre C. Lanier and Chong M. Lee
51. Handbook of Food Engineering, edited by Dennis R. Heldman and Daryl B. Lund
52. Food Analysis by HPLC, edited by Leo M. L. Nollet
53. Fatty Acids in Foods and Their Health Implications, edited by Ching Kuang Chow
54. Clostridium botulinum: Ecology and Control in Foods, edited by Andreas H. W. Hauschild and Karen L. Dodds
55. Cereals in Breadmaking: A Molecular Colloidal Approach, Ann- Charlotte Eliasson and Kre Larsson
56. Low-Calorie Foods Handbook, edited by Aaron M. Altschul
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57. Antimicrobials in Foods: Second Edition, Revised and Expanded, edited by Michael Davidson and Alfred Larry Branen
58. Lactic Acid Bacteria, edited by Seppo Salminen and Atte von Wright
59. Rice Science and Technology, edited by Wayne E. Marshall and James I. Wadsworth
60. Food Biosensor Analysis,
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