New Protein Foods
eBook - PDF

New Protein Foods

Seed Storage Proteins

  1. 496 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

New Protein Foods

Seed Storage Proteins

About this book

New Protein Foods, Volume 5: Seed Storage Proteins covers papers on the role of new science and technology in providing greater flexibility for producing and utilizing protein food resources, with emphasis on seed storage proteins, primarily oilseed proteins. The book presents articles on the chemistry and biology of seed storage proteins as well as the structure of soy proteins. The text also includes articles on the relationships of genetic engineering to conventional genetic technology and plant breeding, and the potentials for applications of genetic engineering technology to soybeans. The physicochemical and functional properties of oilseed proteins, with emphasis on soy proteins; the chemical and enzymatic modification of plant proteins; and the nutritional characteristics of oilseed proteins are also considered. The book further demonstrates articles on the processes of manufacturing isolated soy protein; the characteristics of isolates; nutritional, the physical, and functional properties; and the major applications of isolated soy proteins. The text concludes by including articles on the production, physicochemical properties, and nutritional aspects of rapeseed, ground nuts, sunflower seeds, and sesame proteins. Nutritionists, horticulturists, agriculturists, agronomists, food technologists, and people involved in related manufacturing companies will find the book invaluable.

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Yes, you can access New Protein Foods by Aaron M. Altschul,Harold L. Wilcke in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Biology. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Front Cover
  2. Seed Storage Proteins
  3. Copyright Page
  4. Table of Contents
  5. Contributors
  6. Preface
  7. Contents of Previous Volumes
  8. Chapter 1. The Chemistry and Biology of the Seed Storage Proteins
  9. Chapter 2. Structure of Soy Proteins
  10. Chapter 3. Relationships of Genetic Engineering to Conventional Genetic Technology and Plant Breeding
  11. Chapter 4. Potentials for Applications of Genetic Engineering Technology to Soybeans
  12. Chapter 5. Physicochemical and Functional Properties of Oilseed Proteins with Emphasis on Soy Proteins
  13. Chapter 6. Chemical and Enzymatic Modification of Plant Proteins
  14. Chapter 7. Nutritional Characteristics of Oilseed Proteins
  15. Chapter 8. Isolated Soy Protein
  16. Chapter 9. Soy Protein Concentrate
  17. Chapter 10. Rapeseed
  18. Chapter 11. Peanuts (Groundnuts)
  19. Chapter 12. Sunflower Seed Protein
  20. Chapter 13. The Physical Characteristics and Functional Properties of Sesame Proteins
  21. Index