000			02485cam a2200289zu 4500
001			88819155
003			FRCYB88819155
005			20250107103301.0
006			m o d
007			cr un
008			250107s2011 fr | o|||||0|0|||eng d
020			_a9781845697587
035			_aFRCYB88819155
040			_aFR-PaCSA _ben _c _erda
100	1		_aPhillips, G. O.
245	0	1	_aHandbook of Food Proteins _c['Phillips, G. O.', 'Williams, P. A. ']
264		1	_bElsevier Science _c2011
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aPhillips, G. O.
700	0		_aWilliams, P. A.
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88819155 _qtext/html _a
520			_aTraditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications.   An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described
999			_c14037 _d14037