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Titre :	Handbook of food proteins Ajouter au panier
Auteur(s) :	Glyn O. Phillips, Éditeur scientifique Peter A. Williams, Éditeur scientifique
Type de document :	Livre
Sujets :	PROTEINE ; CASEINE ; COMPOSITION ; VIANDE ; GELATINE ; PRODUIT DE LA MER ; OEUF ; SOJA ; POIS ; GLUTEN ; HUILE ; POMME DE TERRE ; ALGUE ; TEXTURE ; LEGUME ; PRODUIT ALIMENTAIRE ; LACTOSERUM ; LEGUMINEUSE ; BLE ; COLZA ; PROTEINE VEGETALE TEXTUREE
Editeur(s) :	CAMBRIDGE : Woodhead Publishing Limited
Date de publication :	2011
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049, num. 222
Format :	1 vol. (XXIV-432 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	Introduction to food proteins - Structure of protein - Functional properties of proteins - Scope of this book Caseins - Manufacture of casein-based ingredients - Structure and properties - Uses and applications of casein-based ingredients - Interactions with other ingredients - Technical data and specifications - Regulatory status Whey proteins - Manufacture of whey protein ingredients - Ch[...] Introduction to food proteins - Structure of protein - Functional properties of proteins - Scope of this book Caseins - Manufacture of casein-based ingredients - Structure and properties - Uses and applications of casein-based ingredients - Interactions with other ingredients - Technical data and specifications - Regulatory status Whey proteins - Manufacture of whey protein ingredients - Chemistry of the major whey proteins - Technical data - Uses and applications of whey protein ingredients - Whey protein hydrolysates - Regulatory status Meat protein ingredients - Sources of meat protein ingredients - Lean tissue protein ingredients - Connective tissue protein ingredients - Hydrolysates and flavors - Blood protein ingredients Gelatin - Manufacturing gelatin - Regulations, technical data and standard quality test methods - Chemical composition and physical properties of collagens and gelatins - Gelatin derivatives - Applications of gelatin Seafood proteins - Chemistry of seafood proteins - Seafood proteins as a component of the human diet - Comparison of seafood proteins with vegetable and other animal proteins - Functional properties of seafood proteins - Factors affecting functional properties of seafood proteins - Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products - Products derived from seafood proteins - Environmental considerations for continuous sustainability of proteins from aquatic resources - Regulatory aspects of seafood protein: allergies to seafood proteins Egg proteins - Egg white: Chemical composition and structure - Manufacture of egg white ingredients - Functional properties of egg white - Conclusion: egg white - Egg yolk: Chemical composition and structure - Manufacture of egg yolk ingredients and egg yolk separation - Functional properties of egg yolk - Conclusion: egg yolk - Regulatory status: egg proteins as food allergens Soy proteins - Soybean storage proteins: structure-function relationship of beta-conglycinin and glycinin - Soy protein as a food ingredient - Improving soy protein functionality Peas and other legume proteins - Processing and protein isolation - Characterization of pea and other legume proteins and isolates - Functional properties in isolates and ways of improving them - Utilization of pea and other legume proteins in foods - Future challenges and trends in using peas and other legume proteins Wheat gluten: production, properties and application - World production and trade - Wheat gluten manufacturing processes - Composition and protein structure - Functional and sensory properties - Modification of gluten for new functional properties - Uses and applications of wheat gluten - Regulatory status and gluten intolerance Canola and other oilseed proteins - Processing and protein isolation - Characterization of canola and other oilseed proteins and isolates - Functional properties - Utilization of canola and other oilseed proteins - Issues in using canola and other oilseed proteins Potato proteins - Physico-chemical properties of the different potato proteins - Functionality of different types of potato proteins - Potato protein isolation - Specifications of industrially produced potato protein preparations - Uses and applications - Regulatory status and safety Mycoprotein: origins, production and properties - Manufacture of mycoprotein - The production of foods from mycoprotein - Texture creation in mycoprotein - Nutritional properties of mycoprotein - Regulatory status - Future trends: mycoprotein and sustainability Algal proteins - Cultivation and production of algae and algal proteins - Composition of algal proteins - Extraction procedures and processing of algal proteins - Functional properties of algal proteins - Nutritional quality of algal proteins - Toxicological and safety aspects - Utilisation of algal proteins Texturized vegetable proteins - Raw materials for textured vegetable protein - Soy processing to generate raw materials for texturization - Processing other crops to generate raw materials for texturization - Processes for making textured vegetable protein - Types of textured vegetable proteins - Uses of texturized vegetable protein
Langue(s) :	Anglais
Identifiant :	978-1-84569-758-7
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160411

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