Chemical and Functional Properties of Food Proteins is popular PDF and ePub book, written by Zdzislaw E. Sikorski in 2001-06-22, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Chemical and Functional Properties of Food Proteins can be Read Online from any device for your convenience.
Chemical and Functional Properties of Food Proteins Book PDF Summary
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.
Detail Book of Chemical and Functional Properties of Food Proteins PDF
- Author : Zdzislaw E. Sikorski
- Release : 22 June 2001
- Publisher : CRC Press
- ISBN : 1566769604
- Genre : Technology & Engineering
- Total Page : 506 pages
- Language : English
- PDF File Size : 20,5 Mb
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