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Functionality of Proteins in Food

  • Joseph F. Zayas

Table of contents

  1. Front Matter
    Pages I-X
  2. Joseph F. Zayas
    Pages 1-5
  3. Joseph F. Zayas
    Pages 6-75
  4. Joseph F. Zayas
    Pages 76-133
  5. Joseph F. Zayas
    Pages 134-227
  6. Joseph F. Zayas
    Pages 228-259
  7. Joseph F. Zayas
    Pages 260-309
  8. Joseph F. Zayas
    Pages 310-366
  9. Back Matter
    Pages 367-373

About this book

Introduction

The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important relationship between protein confirmation, physico-chemical and functional properties. Special attention is given to the influence of protein functionality on food quality, food production and related economical aspects and to the use of various proteins for improving existing and designing new food products.

Keywords

Lebensmittel Proteine food processing proteins soy

Authors and affiliations

  • Joseph F. Zayas
    • 1
  1. 1.Dept. of Foods and NutritionKansas State UniversityUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-642-59116-7
  • Copyright Information Springer-Verlag Berlin Heidelberg 1997
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Springer Book Archive
  • Print ISBN 978-3-642-63856-5
  • Online ISBN 978-3-642-59116-7
  • Buy this book on publisher's site