cam a22 2 b4500 528936840 CHVBK 20200927092515.0 m d cr |n |||||||| 170301e20171117xxk s|||| 0 2|eng|d 978-0-08-100722-8 0-08-100722-1 (Trade Cloth) : USD 300.00 Retail Price (Elsevier Science & Technology Books) 9780081007228 (SERSOL)ssib030200070 (WaSeSS)ssib030200070 BIP US WaSeSS TX553.P7 664.0015726 23 Proteins in Food Processing [Elektronische Daten] 2nd ed. [S.l.] Oxford Saint Louis Woodhead Publishing Limited [Imprint] Elsevier Science & Technology Elsevier Science & Technology Books [Distributor] Nov. 2017 1 online resource (736 p.) Woodhead Publishing Series in Food Science, Technology and Nutrition Ser. Lizenzbedingungen können den Zugang einschränken. License restrictions may limit access. Annotation 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. Scholarly & Professional Elsevier Science & Technology u Proteins u Low-protein Diet u Food Industry And Trade Yada Rickey Editor edt https://www.sciencedirect.com/science/book/9780081007228 Uni Bern: Volltext BK020053 XK020053 XK020000 ScienceDirect eBooks E-Books von 360MarcUpdates IDSBB B405 B405 405VT NELB4051809 IDSBB 490 1- Woodhead Publishing Series in Food Science, Technology and Nutrition Ser IDSBB 700 1- Yada Rickey Editor edt IDSBB 856 40 https://www.sciencedirect.com/science/book/9780081007228 Uni Bern: Volltext