Handbook of Food Proteins - 9780081016695

Handbook of Food ProteinsAuthor(s): Glyn O. Phillips, Peter A. Williams\nFormat: Paperback\nPublisher: Elsevier Science & Technology, United Kingdom\nImprint: Woodhead Publishing Ltd\nISBN-13: 9780081016695, 978-0081016695\nSynopsis\nTraditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ing.