With an awareness of the growing demand for inexpensive, nutritional, and functional proteins, this book provides an overview of various protein sources and their protein composition. It covers the behavior of proteins during processing and storage, as well as the potential applications of food proteins in different industries. It also features in?depth discussions of the chemical structure of food proteins, including how amino acid composition can determine nutritional qualities and functional properties, influencing the attributes of food products such as mouthfeel and flavor. Providing a comprehensive guide to the chemistry behind the proteins in food, this book is well suited for scientists and industry professionals seeking to develop their understanding of protein.
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
Information
Table of contents
- Cover
- Half Title
- Title Page
- Copyright Page
- Table of Contents
- Preface
- About the Editors
- List of Contributors
- Chapter 1 Milk Proteins
- Chapter 2 Cereal Proteins
- Chapter 3 Pulse Proteins
- Chapter 4 Oilseed Proteins
- Chapter 5 Fruit Proteins
- Chapter 6 Vegetable Proteins
- Chapter 7 Meat Proteins
- Chapter 8 Fish Proteins
- Chapter 9 Egg Proteins
- Index
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Yes, you can access Food Proteins by Mudasir Ahmad Malik,Devinder Kaur in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.