Chemical & functional properties of food proteins / edited by Zdzislaw E. Sikorski.
Contributor(s): Sikorski, Zdzislaw E
.
Material type: 
BookSeries: Chemical and functional properties of food components series.Publisher: Boca Raton, Fl. : CRC, 2001Description: xiv, 490 p. : ill. ; 24 cm. + hbk.ISBN: 9781566769600; 1566769604.Other title: Chemical and functional properties of food proteins.Subject(s): Proteins -- Analysis | Food -- Protein content | Proteins in human nutritionDDC classification: 664 | Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Bishopstown Library Lending | 664 (Browse shelf(Opens below)) | 1 | Available | 00183255 |
Enhanced descriptions from Syndetics:
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality.
The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
Includes bibliographical references and index.
The role of nitrogenous compounds in food quality / Zdzislaw E. Sikorski -- Proteins in food structures / M. Angeles Lluch, Isabel Perez-Munuera and Isabel Hernando -- Protein structure and physicochemical properties / Slawomir Milewski -- Protein determination and analysis in food systems / Edward Kolakowski -- Functional properties of proteins in food systems / Zdzislaw E. Sikorski -- Rheological properties of protein gels / Tadeusz Matuszek -- Enzymic modification of proteins in food systems / Norman F. Haard -- Chemical reactions in proteins in food systems / Zdzislaw E. Sikorski -- Nutritive role of food proteins / Maria Rakowska and Piotr Ochodzki -- Muscle proteins / Jacek Kijowski -- Milk proteins: biological and food aspects of structure and function / Carl Holt and Hubert Roginski -- Egg proteins / Waldemr Ternes -- Cereal-grain proteins / Colin W. Wrigley and Ferenc Bekes -- Legume and oilseed proteins / Eleonora Lampart-Szczapa -- Single-cell proteins / Jozef Synowiecki -- Mutagens and carcinogens in protein food products / Agnieszka Bartoszek.
Table of contents provided by Syndetics
- The Role of Nitrogenous Compounds in Food Quality
- Proteins in Food Structures
- Protein Structure and Physico-Chemical Properties
- Protein Determination and Analysis in Food Systems
- Functional Properties of Proteins in Food Systems
- Rheological Properties of Protein Gels
- Enzymic Modification of Proteins in Food Systems
- Chemical Reactions in Proteins in Food Systems
- Nutritive Role of Food Proteins
- Muscle Proteins
- Milk Proteins: Biological and Food Aspects of Their Structure and