| 書目名稱 | Functionality of Proteins in Food | | 編輯 | Joseph F. Zayas | | 視頻video | http://file.papertrans.cn/350/349874/349874.mp4 | | 圖書封面 |  | | 描述 | The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; | | 出版日期 | Book 1997 | | 關鍵詞 | Lebensmittel; Proteine; food; processing; proteins; soy | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-642-59116-7 | | isbn_softcover | 978-3-642-63856-5 | | isbn_ebook | 978-3-642-59116-7 | | copyright | Springer-Verlag Berlin Heidelberg 1997 |
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