Chemical & functional properties of food proteins
著者
書誌事項
Chemical & functional properties of food proteins
（Chemical and functional properties of food components series）
CRC Press, c2001
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注記
Differs from <BA56136554> in publisher
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
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 Function. Egg Proteins. Cereal-Grain Proteins. Legume and Oilseed Proteins. Single Cell Proteins. Mutagens and Carcinogens in Processed Protein Foods.
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