Navam S. Hettiarachchy - Protein functionality in food systems
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This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.
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Protein Functionality in Food Systems IFT Basic Symposium Series ; 9
author
:
Hettiarachchy, Navam S.
publisher
:
CRC Press
isbn10 | asin
:
0824791975
print isbn13
:
9780824791971
ebook isbn13
:
9780585379005
language
:
English
subject
Food--Protein content--Congresses, Proteins in human nutrition--Congresses, Proteins--Analysis--Congresses.
publication date
:
1994
lcc
:
TX553.P7P758 1994eb
ddc
:
664
subject
:
Food--Protein content--Congresses, Proteins in human nutrition--Congresses, Proteins--Analysis--Congresses.
Protein Functionality in Food Systems
Basic Symposium Series
Edited by INSTITUTE OF FOOD TECHNOLOGIST 221 N. LaSalle St. Chicago, Illinois
1. Foodborne Microorganisms and Their Toxins: Developing Methodology, edited by Merle D. Pierson and Norman J. Stern
2. Water Activity: Theory and Applications to Food, edited by Louis B. Rockland and Larry Beuchat
3. Nutrient Interactions, edited by C. E. Bodwell and John W. Erdman
4. Food Toxicology: A Perspective on the Relative Risks, edited by Steven L. Taylor and Richard A. Scanlan
5. Biotechnology and Food Process Engineering, edited by Henry G. Schwartzberg and M. A. Rao
6. Sensory Science Theory and Applications in Foods, edited by Harry T. Lawless and Barbara P. Klein
7. Physical Chemistry of Foods, edited by Henry G. Schwartzberg and Richard W. Hartel
8. Flavor Measurement, edited by Chi-Tang Ho and Charles H. Manley
9. Protein Functionality in Food Systems, edited by Navam S. Hettiarachchy and Gregory R. Ziegler
Page i
Protein Functionality in Food Systems
edited by Navam S. Hettiarachchy
Department of Food Science University of Arkansas Fayetteville, Arkansas
Gregory R. Ziegler
Department of Food Science Pennsylvania State University University Park, Pennsylvania
Page ii
Library of Congress Cataloging-in-Publication Data
Protein functionality in food systems / edited by Navam S. Hettiarachchy, Gregory R. Ziegler. p. cm.(IFT basic symposium series ; 9) Includes bibliographical references and index. ISBN 0-8247-9197-5 1. FoodProtein contentCongresses. 2. Proteins in human nutritionCongresses. 3. ProteinsAnalysisCongresses. I. Hettiarachchy, Navam S. II. Ziegler, Gregory R. III. Series. TX553.P7P758 1994 664dc20 94-4799 CIP
The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special Sales/Professional Marketing at the address below.
This book is printed on acid-free paper.
Copyright 1994 by Marcel Dekker, Inc. All Rights Reserved.
Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher.
Marcel Dekker, Inc. 270 Madison Avenue, New York, New York 10016
We think not a friend lost because he is gone into another room, nor because he is gone into another land, and into another world no man is gone, for that Heaven which God created and this world are all one. William Penn
Dr. John E. Kinsella's contribution to the study of protein functionality is revealed in the reference list of nearly every chapter of this book. Among the contributors are several of John's former graduate students and postdoctoral scholars. All considered him a valued colleague. In recognition of this, we dedicate this book to his memory.
Page v
Preface
The Institute of Food Technologists (IFT) and the International Union of Food Science and Technology (IUFoST) sponsor an annual, 2-day Basic Symposium, held in conjunction with the IFT Annual Meeting. The Basic Symposium deals in depth with fundamental aspects of selected topics of interest to food scientists, with some applications of the fundamental concepts to the solution of problems facing the food scientist and the food industry.
This symposium, Protein Functionality in Food Systems, the 17th in the series, took place July 9 and 10, 1993, prior to IFT's 53rd Annual Meeting in Chicago. This topic was selected by the Basic Symposium Committee to help meet the demands of the food industry, to enhance the teaching of advanced courses in proteins, and to serve as reference material on protein functionality in food systems.
Aside from their biological activity and their obvious role in nutrition, proteins contribute significantly to the technological and organoleptic characteristics of foods. The functional properties of food proteins include
Page vi
solubility, viscosity, gelation, emulsification, and foam formation. Additionally, proteins exhibit the ability to form films and glasses, and contribute to color and flavor. Egg white, gelatin, soy protein, whey protein, and caseinates are all utilized as functional food ingredients.
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