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Professional Reference Guide from C.H.I.P.S.
Chemical & Functional Properties of Food Proteins
by Z. E. Sikorski

This book presents an in-depth survey of current information on food proteins and also contains a concise presentation of the current state of knowledge of the content, structure, chemical reactivity, and functional properties of food proteins.

This is a valuable resource for all those involved in the research, development, analysis, and processing of food products.

Features

  • Systematic, Science-Based Presentation of Food Proteins
  • All Food Protein Categories Examined in Detail
  • Composition, Structure, Chemical Reactivity, and Functional Properties
  • Structure-Function Relationships, Methods of Chemical Analysis, Chemical and Enzymatic Modifications, Nutritive Values, and Health Effects
  • Chapters Prepared by Food Scientists From Around the World
  • Extensive New Information From the International Literature and Recent Research
  • And More!

Contents

  1. The Role of Nitrogenous Compounds in Food Quality
    • Content of Nitrogenous Compounds in Foods
    • Role of Proteins in Food Raw Materials
    • Effect of Nitrogenous Compounds on Nutritional Value and Safety of Foods
    • Effect of Proteins on Technological Value of Food Raw Materials
    • Effect of Proteins on Sensory Quality of Foods
    • Interactions with Other Food Constituents

  2. Proteins in Food Structures
    • Microscopy in Study of Protein Structure
    • Structural Role of Proteins in Various Food Raw Materials
    • Interactions of Proteins With Other Components in Food Structures

  3. Protein Structure and Physico-Chemical Properties
    • Classification of Proteins
    • Amino Acid Composition of Proteins
    • Four Levels of Protein Structural Organization
    • Protein Folding
    • Proteins in Solution
    • Protein Denaturation
    • Proteins and Eelectromagnetic Radiation
    • Chemical Reactivity of Proteins

  4. Protein Determination and Analysis in Food Systems
    • Preparation of Samples for Protein Assay
    • Separation of Protein From Different Food Matrices
    • Hydrolysis of Protein for Determination of Amino Acid Composition
    • Analytical Methods Used in Proteins, Peptides, and Amino Acids Analysis

  5. Functional Properties of Proteins in Food Systems
    • Factors Affecting Functional Properties of Proteins in Foods
    • Interactions of Proteins-Water
    • Interactions of Macromolecules-Water-Macromolecules
    • Interactions of Protein-Lipids and Protein-Interface

  6. Rheological Properties of Protein Gels
    • Flow of Protein Solutions and Gels
    • Principles of Measurement of Rheological Properties of Proteinaceous Food Systems
    • Applicability of Different Rheological Measurements to Proteinaceous Food Systems
    • Rheological Forces Involved in Protein Gel Structure Relation
    • Rheological Forces Related to Sensory Properties of Proteinaceous Foods

  7. Enzymic Modification of Proteins in Food Systems
    • Traditional Applications of Protein Hydrolysis
    • Control of Protein Hydrolysis for Value-Added Products
    • Transpeptidation
    • Protein Crosslinking
    • Enzymic Phosphorylation and Deamidation
    • Enzymic Modification of Proteins for Specialty Ingredients

  8. Chemical Reactions in Proteins in Food Systems
    • Changes Induced by Heating
    • Oxidative Changes
    • Cross-Linking
    • Intentional, Chemical Modifications in Food Proteins

  9. Nutritive Role of Food Proteins
    • Nutritive Value of Native Proteins
    • Methods of Protein Quality Evaluation
    • Experimental Evaluation of Protein Quality
    • Protein and Amino Acid Requirements
    • Dietary Selection of Protein in Foods and Meals
    • Effects of Processing and Chemical Modification on Biological Value of Proteins
    • Changes of Nutritive Value in Plant Protein Isolates

  10. Muscle Proteins
    • Muscle Protein Categories
    • Contractile Proteins
    • Regulatory Proteins
    • Other Regulatory Proteins
    • Cytoskeletal Proteins
    • Stromal Proteins
    • Sarcoplasmic Proteins
    • Functional Properties of Muscle Proteins

  11. Milk Proteins: Biological and Food Aspects of Their Structure and Function
    • Protein Composition of Milk
    • Casein Structure, Function, and Stability
    • Beta-Lactoglobulin
    • Alpha-Lactalbumin
    • Immunoglobulins
    • Functional Properties of Milk Proteins in Foods
    • Product Quality Aspects
    • Biological Effects of Milk Proteins and Peptides
    • Modification of Milk Protein Composition Through Gene Transfer

  12. Egg Proteins
    • Egg Shell-Proteins
    • Functional Properties of Egg White
    • Functional Properties of Egg Yolk
    • Proteins of Vitelline Membrane
    • Lipids
    • Antioxidative Properties
    • New Developments in Technology

  13. Cereal-Grain Proteins
    • Cereal Proteins and Foods of the World
    • Diversity of Cereal Grains
    • Feed-Grain Quality
    • Human Nutrition and Health
    • Analysis of Quality Attributes Related to Proteins
    • Methods Used for Fractionation of Grain Proteins
    • Traditional Classification of Cereal Proteins
    • Wheat Proteins
    • Rye and Triticale Proteins
    • Barley Proteins
    • Rice Proteins
    • Oat Proteins
    • Maize Proteins
    • Sorghum Proteins
    • Designing Better Cereal-Grain Proteins

  14. Legume and Oilseed Proteins
    • Globulins
    • Albumins
    • Antinutritional and Undesirable Factors
    • Glycine Max
    • Brassica
    • Lupinus
    • Pisum Sativum
    • Vicia Faba
    • Phaseolus Vulgaris
    • Concluding Remarks

  15. Single Cell Proteins
    • SCP Sources
    • Nutritional Value
    • Influence of Processing of Functional Properties and Nutritional Value
    • Influence of Processing on Functional Properties and Nutritional Value
    • Chemical Properties
    • Novel Applications

  16. Mutagens and Carcinogens in Processed Protein Foods
    • Role of Foodborne Mutagens and Carcinogens in Neo-Plastic Transformation
    • Assessment of Mutagenic and Carcinogenic Properties of Protein Foods
    • Mutagens and Carcinogens Found in Processed Protein Foods
    • Effect of Commercial Processing and Cooking Techniques on Mutagenicity or Protein Products
    • Dietary Protein and Cancer Risk

Appendices
Index
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Chemical & Functional Properties of Food Proteins
by Z. E. Sikorski
415 pages • $198.95 + shipping
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