Functionality of Plant Proteins : Properties, Methods of Assessment, Modifications and Applications
Language: English
Published by Elsevier Inc Jun 2024, 2024
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
US$ 383.09
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Add to basketItem description from seller
Neuware - Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses 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. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, 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.…
Seller Inventory # 9780323917216
- Title
- Functionality of Plant Proteins : Properties, Methods of Assessment, Modifications and Applications
- Author
- Janitha P. D. Wanasundara
- Publisher
- Elsevier Inc Jun 2024
- Publication year
- 2024
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 0323917216
- ISBN 13
- 9780323917216
- Item weight
- 1,178 grams
- Dimensions
- 231x194x28 mm
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses 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. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, 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.
- Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure
- Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems
- Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food
- Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Christophe Schmitt is a Protein Expert Scientist at Nestlé Research Lausanne, Switzerland. He holds a doctorate in Biotechnology and Food Processing and has contributed over 150 peer reviewed publications, book chapters and presentations in the area of food protein structure and functionality. He is co-inventor of more than 60 patent applications in the field of protein functionality applied to food and serves the advisory board of several plant-based foods and proteins projects and global initiatives.
Dr. Buddhi Lamsal is a Professor at the Food Science and Human Nutrition Department, Iowa State University. He holds a Doctorate in Agricultural Engineering with food processing emphasis from University of Wisconsin- Madison, WI. He has contributed over 90 peer reviewed journal publications, several book chapters and presentations in the area of plant protein extraction processes, their impact on protein quality and broader range of ingredient functionality, and protein modification. He is an active member of scientific professional societies, AOCS and IFT.
"About the title" may belong to another edition of this title.
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