Food Proteins: Structure and Functionality

Experts from 17 countries survey recent progress in food protein research. They treat proteins from all types of food - plants, cereals, dairy and oil seed - and consider their various functions as main supply components, enzymes and so on. The contributors suggest that knowledge of such structure-activity relationships is a prerequisite for further improvement of the quality of food and the technical processes involved, including gene technology. The basic concepts developed here aim to provide an important source of information not only for food scientists and technologists, but also for researchers interested in structure-function relationships of biomolecules.