Proteins in Food Processing
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| 020 | |a 978-0-08-100722-8 | ||
| 020 | |a 0-08-100722-1 (Trade Cloth) : USD 300.00 Retail Price (Elsevier Science & Technology Books) | ||
| 024 | 3 | |a 9780081007228 | |
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| 082 | 0 | 4 | |a 664.0015726 |2 23 |
| 245 | 0 | 0 | |a Proteins in Food Processing |h [Elektronische Daten] |
| 250 | |a 2nd ed. | ||
| 260 | |a [S.l.] |a Oxford |a Saint Louis |b Woodhead Publishing Limited [Imprint] |b Elsevier Science & Technology |b Elsevier Science & Technology Books [Distributor] |c Nov. 2017 | ||
| 300 | |a 1 online resource (736 p.) | ||
| 490 | 0 | |a Woodhead Publishing Series in Food Science, Technology and Nutrition Ser. | |
| 506 | |a Lizenzbedingungen können den Zugang einschränken. License restrictions may limit access. | ||
| 520 | 8 | |a Annotation |b Reviewing how proteins may be used to enhance the nutritional, textural and other qualities of food products, this edition discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. | |
| 521 | |a Scholarly & Professional |b Elsevier Science & Technology | ||
| 690 | 4 | |B u |a Proteins | |
| 690 | 4 | |B u |a Low-protein Diet | |
| 690 | 4 | |B u |a Food Industry And Trade | |
| 700 | 1 | |a Yada |D Rickey |e Editor |4 edt | |
| 856 | 4 | 0 | |u https://www.sciencedirect.com/science/book/9780081007228 |z Uni Bern: Volltext |
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| 950 | |B IDSBB |P 490 |E 1- |a Woodhead Publishing Series in Food Science, Technology and Nutrition Ser | ||
| 950 | |B IDSBB |P 700 |E 1- |a Yada |D Rickey |e Editor |4 edt | ||
| 950 | |B IDSBB |P 856 |E 40 |u https://www.sciencedirect.com/science/book/9780081007228 |z Uni Bern: Volltext | ||