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Chemical and Functional Properties of Food Proteins (Chemical & Functional Properties of Food Components)

By: Zdzislaw E. Sikorski (Author)

Manufacture on Demand

Ksh 68,400.00

Format: Hardback or Cased Book

ISBN-10: 1566769604

ISBN-13: 9781566769600

Collection / Series: Chemical & Functional Properties of Food Components

Collection Type: Publisher collection

Publisher: Taylor & Francis Inc

Imprint: CRC Press Inc

Country of Manufacture: US

Country of Publication: GB

Publication Date: Jun 22nd, 2001

Publication Status: Active

Product extent: 504 Pages

Weight: 866.00 grams

Dimensions (height x width x thickness): 23.40 x 15.70 x 3.40 cms

Product Classification / Subject(s): Proteins

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Covers the basic science and applications of proteins in food structures. Emphasizing structure-function relationships, this book describes the chemical, functional, and nutritive properties of food proteins. It also covers the modification of proteins in foods during storage and processing.
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality.

The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

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