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Klappentext "Handbook of Food Proteins" is intended to be a convenient reference aimed at professionals using food protein ingredients! rather than an academic work describing in detail the latest understanding of the scientific basis of the properties of different proteins and their interactions. Inhaltsverzeichnis Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Chapter 1: Introduction to food proteins Abstract: 1.1 Introduction 1.2 Structure of protein 1.3 Functional properties of proteins 1.4 Scope of this book Chapter 2: Caseins Abstract: 2.1 Introduction 2.2 Manufacture of casein-based ingredients 2.3 Structure and properties 2.4 Uses and applications of casein-based ingredients 2.5 Interactions with other ingredients 2.6 Technical data and specifications 2.7 Regulatory status Chapter 3: Whey proteins Abstract: 3.1 Introduction 3.2 Manufacture of whey protein ingredients 3.3 Chemistry of the major whey proteins 3.4 Technical data 3.5 Uses and applications of whey protein ingredients 3.6 Whey protein hydrolysates 3.7 Regulatory status 3.8 Future trends 3.9 Sources of further information and advice 3.10 Acknowledgements Chapter 4: Meat protein ingredients Abstract: 4.1 Introduction 4.2 Sources of meat protein ingredients 4.3 Lean tissue protein ingredients 4.4 Connective tissue protein ingredients 4.5 Hydrolysates and flavors 4.6 Blood protein ingredients 4.7 Future trends 4.8 Acknowledgment Chapter 5: Gelatin Abstract: 5.1 Introduction 5.2 Manufacturing gelatin 5.3 Regulations, technical data and standard quality test methods 5.4 Chemical composition and physical properties of collagens and gelatins 5.5 Gelatin derivatives 5.6 Applications of gelatin 5.7 Acknowledgements Chapter 6: Seafood proteins Abstract: 6.1 Introduction 6.2 Chemistry of seafood proteins 6.3 Seafood proteins as a component of the human diet 6.4 Comparison of seafood proteins with vegetable and other animal proteins 6.5 Functional properties of seafood proteins 6.6 Factors affecting functional properties of seafood proteins 6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products 6.8 Products derived from seafood proteins 6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources 6.10 Regulatory aspects of seafood protein: allergies to seafood proteins Chapter 7: Egg proteins Abstract: 7.1 Introduction 7.2 Egg white: chemical composition and structure 7.3 Manufacture of egg white ingredients 7.4 Functional properties of egg white 7.5 Conclusion: egg white 7.6 Egg yolk: chemical composition and structure 7.7 Manufacture of egg yolk ingredients and egg yolk separation 7.8 Functional properties of egg yolk 7.9 Conclusion: egg yolk 7.10 Regulatory status: egg proteins as food allergens Chapter 8: Soy proteins Abstract: 8.1 Introduction 8.2 Soybean storage proteins: structure-function relationship of ß -conglycinin and glycinin 8.3 Soy protein as a food ingredient 8.4 Improving soy protein functionality 8.5 Conclusion Chapter 9: Peas and other legume proteins Abstract: 9.1 Introduction 9.2 Processing and protein isolation 9.3 Characterization of pea and other legume proteins and isolates 9.4 Functional properties in isolates and ways of improving them 9.5 Utilization of pea and other legume prote...
