Protein Quality and the Effects of Processing

Focusing on new methods of modifying proteins to improve functionality in foods, this single-source reference presents authoritative information on nutritional, physical, and chemical properties of foods for a detailed look at the overall effects of processing. Featuring discussions on both specific processes such as extrusion, and more general forces such as temperature, pH, and other food components which interact with proteins to alter their quality, Protein Quality and the Effects of Processing explains basic changes in protein during the critical hydration process, the relationship between water and protein, and how moisture relations impact on protein functionality during food processing ... suggests a new opportunity to control functionality through modification of proteins ... examines the influence of heat and how it changes such important factors as hydrophobicity, solubility, gelatin, and emulsifying capacity ... describes gelatin, and protein and water interactions' influence upon gelling qualities of model systems ... explores how proteins influence baking ... and more. Generously referenced with some 700 bibliographic citations, and containing many drawings, tables, and photographs, this reference is ideal reading for food chemists and technologists; protein, cereal, and physical chemists; food and biochemical engineers; biotechnologists; and advanced undergraduate and graduate students in food science. Book jacket.Phillips, R. Dixon is the author of 'Protein Quality and the Effects of Processing' with ISBN 9780824779849 and ISBN 0824779843.