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, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.
Proteins in food processing is a comprehensive and authoritative reference for the food processing industry.
- Reviews the wide range of protein sources available
- Examines ways of modifying protein sources
- Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products