{"product_id":"applied-food-protein-chemistry-isbn-9781119944492","title":"Applied Food Protein Chemistry","description":"\u003cp\u003eFood proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eApplied Food Protein Chemistry\u003c\/i\u003e is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.\u003c\/p\u003e \u003cp\u003eAbout the Editor vii\u003c\/p\u003e \u003cp\u003eList of Contributors ix\u003c\/p\u003e \u003cp\u003eScientific Review Panel xiii\u003c\/p\u003e \u003cp\u003ePreface xv\u003c\/p\u003e \u003cp\u003eAcknowledgments xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Protein Properties\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction to Food Proteins 3\u003cbr\u003e\u003ci\u003eZeynep Ustunol\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Overview of Food Proteins 5\u003cbr\u003e\u003ci\u003eZeynep Ustunol\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Amino Acids, Peptides, and Proteins 11\u003cbr\u003e\u003ci\u003eZeynep Ustunol\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Physical, Chemical, and Processing-Induced Changes in Proteins 23\u003cbr\u003e\u003ci\u003eZeynep Ustunol\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Functional Properties of Food Proteins 47\u003cbr\u003e\u003ci\u003eEleana Kristo and Milena Corredig\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Biologically Active Peptides from Foods 75\u003cbr\u003e\u003ci\u003eFereidoon Shahidi and Quanqaun Li\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Protein and Peptide-Based Antioxidants 99\u003cbr\u003e\u003ci\u003eRoger Nahas and John Weaver\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Nutritional Aspects of Proteins 113\u003cbr\u003e\u003ci\u003eNathalie Trottier and Ryan Walker\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Plant Proteins\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9 Soy Proteins 141\u003cbr\u003e\u003ci\u003eLuis Mojica, Vermont P. Dia, and Elvira Gonz´alez de Mej´ıa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Canola\/Rapeseed Proteins and Peptides 193\u003cbr\u003e\u003ci\u003eAyyappan Appukuttan Aachary, Usha Thiyam-Hollander, and Michael N.A. Eskin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Wheat Proteins 219\u003cbr\u003e\u003ci\u003eAng´ela Juh´asz, Frank B´ek´es, and Colin W. Wrigley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Rice Proteins 305\u003cbr\u003e\u003ci\u003eMarissa Villafuerte Romero\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Sorghum and Millet Proteins 323\u003cbr\u003e\u003ci\u003eScott Bean and Brian P. Ioerger\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Animal Proteins\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14 Muscle Proteins 363\u003cbr\u003e\u003ci\u003eIksoon Kang and Pranjal Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Seafood Proteins and Surimi 393\u003cbr\u003e\u003ci\u003eJae W. Park and Zachary H. Reed\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Milk Proteins 427\u003cbr\u003e\u003ci\u003eNana Y. Farkye and Nagendra Shah\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Egg Proteins 459\u003cbr\u003e\u003ci\u003eYoshinori Mine\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 491\u003c\/p\u003e \u003cp\u003e“This book reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world.”  (\u003ci\u003eS\u003c\/i\u003e\u003ci\u003eouth African Food Science and Technology\u003c\/i\u003e, 1 February 2016)\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr Zeynep Ustunol \u003c\/b\u003eis Professor of Food Science and Human Nutrition and Director of Graduate Programs at Michigan State University, East Lansing, Michigan, USA\u003c\/p\u003e  \u003cp\u003eFood proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eApplied Food Protein Chemistry\u003c\/i\u003e is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988750844133,"sku":"NP9781119944492","price":230.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119944492.jpg?v=1761781446","url":"https:\/\/k12savings.com\/products\/applied-food-protein-chemistry-isbn-9781119944492","provider":"K12savings","version":"1.0","type":"link"}