Functional Properties of Proteins and Lipids
Published on 25. February 1999
Book
Hardback
308 pages
978-0-8412-3584-7 (ISBN)
Description
Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modelling to predict functionality. The majority of the chapters are based
on new data, making the volume an important tool for a wide range of industrial and food chemists.
on new data, making the volume an important tool for a wide range of industrial and food chemists.
More details
Series
Language
English
Place of publication
Washington
United States
Target group
Professional and scholarly
Illustrations
4 colour illustrations, 100 halftones and line figures
Dimensions
Height: 236 mm
Width: 157 mm
Thickness: 20 mm
Weight
573 gr
ISBN-13
978-0-8412-3584-7 (9780841235847)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Content
FUNDAMENTAL PROPERTIES AND INSTRUMENTAL METHODS ; 1. Molecular bases of surface activity of proteins ; 2. A computer-aided optimization of site-directed mutagenesis of food ingredients ; 3. Computer analysis of protein properties ; 4. Evaluation of viscous food properties bu using mixing ; PLANT PROTEIN FUNCTIONALITIES ; 5. Production of high-protein flours as milk substitutes ; 6. Functional properties of soy proteins ; 7. Effect of acylation of flax protein on functionality ; ANIMAL PROTEIN FUNCTIONALITIES ; 8. Understanding structure function relationships in milk clotting enzymes. Pepsin-a model ; 9. Functional properties of whey proteins in forming networks ; 10. Whey proteins interaction: effects on edible film properties ; 11. Thermal denaturation and gelatin characteristics of beta-lactoglobulin genetic variants ; 12. Limited proteolysis of alpha-lactalbumin and whey protein isolate: effect on their functional properties ; 13. Emulsifying properties of cholesterol-reduced egg yolk density ; 14. Functional properties of goat meat proteins ; FAT AND OIL FUNCTIONALITY: PHYSIOLOGICAL FUNCTIONALITY ; 15. Physiochemical aspects of triacylglycerides and their association ; 16. Low calorie and fats and sugar esters ; 17. Intestinal absorption and physiologically functional food substances