New and Developing Sources of Food Proteins [electronic resource] / edited by B. J. F. Hudson
- Author:
- Hudson, B. J. F.
- Published:
- Boston, MA : Springer US : Imprint: Springer, 1994.
- Physical Description:
- XIII, 369 pages : online resource
- Additional Creators:
- SpringerLink (Online service)
Access Online
- Contents:
- 1 Developments in the production of milk proteins -- 1.1 Casein -- 1.2 Whey proteins -- 1.3 Chemically, physically and enzymically modified milk proteins -- 1.4 Conclusions -- References -- 2 Food proteins from red meat by-products -- 2.1 Introduction -- 2.2 Edible proteins from bone -- 2.3 Edible proteins from hide, skin and connective tissue -- 2.4 Edible proteins from animal blood -- 2.5 Edible proteins from lung and stomach tissues -- 2.6 Conclusions -- References -- 3 Poultry — the versatile food -- 3.1 Introduction -- 3.2 Functionality of poultry muscle proteins -- 3.3 Mechanically recovered meat -- 3.4 Conclusions -- References -- 4 New product innovations from eggs -- 4.1 Introduction -- 4.2 Egg product innovations -- 4.3 Eggs in the food service industry -- 4.4 Cholesterol and fat-modified egg products -- 4.5 Snack egg products -- 4.6 Other opportunities and applications -- 4.7 Conclusions -- References -- 5 Fish protein -- 5.1 Introduction -- 5.2 Fish as food -- 5.3 The nature of fish flesh -- 5.4 Protein products -- 5.5 Current commercially viable protein products -- 5.6 Non-commercial processes and products -- 5.7 Conclusions -- References -- 6 Proteins of some legume seeds: soybean, pea, fababean and lupin -- 6.1 Introduction -- 6.2 Protein content -- 6.3 Major individual protein fractions -- 6.4 Use of legume seed proteins in food -- 6.5 Nutritional aspects -- 6.6 Conclusions -- References -- 7 Peanut and cottonseed proteins for food uses -- 7.1 Introduction -- 7.2 Peanuts -- 7.3 Peanut protein properties and uses -- 7.4 Cottonseed -- 7.5 Cottonseed protein properties and uses -- 7.6 Applications in foods -- References -- 8 Food proteins from emerging seed sources -- 8.1 Introduction -- 8.2 General description of cultivars -- 8.3 Seed properties and oil extraction -- 8.4 Composition of seeds and meals -- 8.5 Protein concentrates and isolates -- 8.6 Solubility of fractions and physicochemical properties of proteins -- 8.7 Functional properties and nutritional value -- 8.8 Future prospects -- References -- 9 Rapeseed protein -- 9.1 Introduction -- 9.2 Composition and structure of rapeseed proteins -- 9.3 Functional properties of native and chemically modified rapeseed protein -- 9.4 Interactions of rapeseed proteins with non-protein seed compounds -- 9.5 Protein preparation and product properties -- 9.6 Concluding remarks -- References -- 10 Leaf protein for food use: potential of Rubisco -- 10.1 Introduction -- 10.2 Basic knowledge of Rubisco -- 10.3 Food technology of Rubisco -- References -- 11 Fungal protein -- 11.1 Single cell protein -- 11.2 Micro-fungi as a source of protein -- 11.3 Safety testing -- 11.4 Nutritional considerations -- 11.5 Other fungal protein products -- References.
- Summary:
- 'This book is a good source of information and a valuable asset for the food technologist, agriculturist and biotechnologist... Considering the amount of information packed in this book and its concise layout, we would say this book is definitely worth its recommend price.' - Bioseparation
- Subject(s):
- ISBN:
- 9781461526520
- Digital File Characteristics:
- text file PDF
- Note:
- AVAILABLE ONLINE TO AUTHORIZED PSU USERS.
- Part Of:
- Springer eBooks
View MARC record | catkey: 11944415