Functionality of plant proteins : properties, methods of assessment, modifications and applications /
"The book discusses insights into the biological, chemical, and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement in various food applications. With the curre...
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| Altri autori: | , , |
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| Natura: | Elettronico eBook |
| Lingua: | inglese |
| Pubblicazione: |
London :
Academic Press,
[2024]
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| Soggetti: | |
| Accesso online: | ScienceDirect |
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| Riassunto: | "The book discusses insights into the biological, chemical, and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement in various food applications. With the current market demand for protein ingredients, several lesser-known sources are now being utilized to develop new protein ingredients and products. These new proteins are intended to replaced, partially or wholly, traditional proteins such as egg, milk, meat, soy, and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation" -- back cover. |
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| Descrizione fisica: | 1 online resource |
| Bibliografia: | Includes bibliographical references and index. |
| ISBN: | 9780323986083 0323986080 |