Proteins in Food Processing. (Record no. 132623)
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| 000 -LEADER | |
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| fixed length control field | 11194nam a22005053i 4500 |
| 001 - CONTROL NUMBER | |
| control field | EBC5148575 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240729131602.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240724s2017 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780081007297 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9780081007228 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (MiAaPQ)EBC5148575 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (Au-PeEL)EBL5148575 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (CaPaEBR)ebr11467087 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1012883089 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MiAaPQ |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | MiAaPQ |
| Modifying agency | MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX553.P7 .P768 2018 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.0015726 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Yada, Rickey Y. |
| 245 10 - TITLE STATEMENT | |
| Title | Proteins in Food Processing. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd ed. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Kent : |
| Name of producer, publisher, distributor, manufacturer | Elsevier Science & Technology, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2017. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2018. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (672 pages) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | Woodhead Publishing Series in Food Science, Technology and Nutrition Series |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Front Cover -- Proteins in Food Processing -- Copyright -- Contents -- List of contributors -- Preface -- 1 Properties of proteins in food systems: An introduction -- 1.1 Introduction -- 1.2 Structural properties of proteins -- 1.2.1 Amino acids commonly found in proteins -- 1.2.2 Other naturally occurring amino acids -- 1.2.3 Levels of structural organization -- 1.2.4 Molecular forces involved in the structural properties of proteins -- 1.3 Factors affecting properties of proteins in food systems -- 1.3.1 Protein interactions with other food constituents -- 1.3.1.1 Water -- 1.3.1.2 Salts -- 1.3.1.3 Acidulants and Metal Ions -- 1.3.1.4 Carbohydrates -- 1.3.1.5 Lipids -- 1.3.1.6 Flavor and aroma components -- 1.3.1.7 Phenolic compounds -- 1.3.2 Food processes and external conditions -- 1.3.3 Other processes -- 1.4 Future trends -- 1.5 Sources of useful information -- References -- 2 Impact of processing on the chemistry and functionality of food proteins -- 2.1 Introduction -- 2.2 Structure and chemistry of food proteins -- 2.3 Functionality of food protein -- 2.3.1 Food protein solubility -- 2.3.2 Water-holding capacity of food proteins -- 2.3.3 Fat-absorption capacity of food proteins -- 2.3.4 Emulsifying and foaming properties of food proteins -- 2.3.5 Gel-forming properties of food proteins -- 2.4 Effect of processing on food protein functionality -- 2.4.1 Thermal processing of food proteins -- 2.4.2 Nonthermal and emerging processing technologies -- 2.4.2.1 Chemical modifications of food proteins -- 2.4.2.2 Enzymatic treatment of food proteins -- 2.5 Effect of process-induced protein modifications on chemosensory properties of food -- 2.6 Conclusion -- References -- Further reading -- Part One Sources of proteins -- 3 The caseins: Structure, stability, and functionality -- 3.1 Introduction. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 3.2 Chemistry of caseins -- 3.2.1 αs1-Casein -- 3.2.2 αs2-Casein -- 3.2.3 β-Casein -- 3.2.4 κ-Casein -- 3.3 Casein interactions -- 3.3.1 Self-association of caseins -- 3.3.2 Interactions with other caseins -- 3.3.3 Amyloid-like casein structures -- 3.4 Casein-mineral interactions -- 3.5 Casein micelles -- 3.6 Stability of casein micelles -- 3.6.1 Colloidal stability -- 3.6.2 Intramicellar stability -- 3.7 Casein-based ingredients -- 3.7.1 Caseins and caseinates -- 3.7.2 Milk protein and micellar casein concentrates and isolates -- 3.7.3 Casein hydrolysates -- 3.7.4 Applications of caseins in dairy and nondairy products -- 3.8 Conclusions and future perspectives -- References -- 4 Whey proteins -- 4.1 Introduction: What are whey proteins? Sources of whey (acid, sweet) -- 4.1.1 Introduction -- 4.1.2 What are whey proteins? -- 4.2 Analytical methods for determining protein content -- 4.2.1 Polyacrylamide gel electrophoresis -- 4.2.2 Liquid chromatography -- 4.2.3 Immunoturbidimetric methods -- 4.3 Structure of whey proteins -- 4.3.1 β-lactoglobulin -- 4.3.2 α-lactalbumin -- 4.3.3 Bovine serum albumin -- 4.3.4 Immunoglobulins -- 4.3.5 Proteose peptones -- 4.4 Functional properties of whey proteins -- 4.4.1 Introduction -- 4.4.2 Water-protein interactions -- 4.4.3 Interaction of whey proteins with other food ingredients -- 4.4.3.1 Whey protein-hydrocolloid interactions -- 4.4.3.2 Whey protein-lipid interactions -- 4.4.3.3 Whey protein-carbohydrate interactions -- 4.4.4 Foaming -- 4.4.5 Emulsification -- 4.4.6 Gelation -- 4.5 Improving functionality of whey proteins in foods: Physical processes and enzymatic modification -- 4.5.1 Physical processes to enhance functionality -- 4.5.2 Enzymatic modification to enhance functionality -- 4.6 Future trends -- References -- Further reading -- 5 Muscle proteins. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 5.1 Introduction -- 5.2 Structure of muscle proteins -- 5.3 Endogenous proteases -- 5.4 Muscle protein functionality -- 5.4.1 Gelation -- 5.4.2 Emulsification -- 5.4.3 Water-holding capacity -- 5.5 Prepared muscle proteins as functional ingredients -- 5.5.1 Surimi protein -- 5.5.2 Collagen protein -- 5.5.3 Plasma protein -- 5.6 Future trends -- 5.7 Sources of further information -- References -- 6 Soy as a food ingredient -- 6.1 Introduction -- 6.2 Structure of soybean proteins -- 6.2.1 11S Globulin -- 6.2.2 7S Globulin -- 6.2.3 Structure in solutions -- 6.3 Gels and gelling of soy proteins -- 6.3.1 Heat-induced gels of soy globulins with or without coagulant -- 6.3.2 Tofu, soybean curd from soymilk -- 6.3.3 Cold-set gels -- 6.4 Emulsification of soy proteins -- 6.4.1 Protein-stabilized emulsions -- 6.4.2 Emulsifying properties of soy proteins -- 6.4.3 Environmental factors affecting emulsifying properties -- 6.4.3.1 Ageing -- 6.4.3.2 pH and ionic strength -- 6.4.3.3 Temperature -- 6.4.3.4 Mechanical stress -- 6.4.3.5 Chilling and freezing -- 6.4.3.6 Other constituents -- 6.4.3.7 Factors destabilizing soybean oil body emulsion -- 6.5 How to improve the functionality and processability -- 6.5.1 Physical treatment -- 6.5.2 Chemical modification -- 6.5.3 Enzymatic methods -- 6.5.4 Mixing with polysaccharides -- 6.6 Applications -- 6.6.1 Fermented soy-based foods -- 6.6.1.1 Soy yogurt -- 6.6.1.2 Soy cheese -- 6.6.1.3 Natto and tempeh -- 6.6.1.4 Shoyu, miso, and douchi -- 6.6.2 Nonfermented soy-based foods -- 6.6.2.1 Fibrous meat-like texture made by extrusion cooking -- 6.6.2.2 Frozen tofu -- 6.6.2.3 Okara -- 6.6.2.4 Ice cream -- 6.7 Conclusion -- References -- Further reading -- 7 Proteins from oil-producing plants -- 7.1 Introduction -- 7.2 Characteristics of oilseed proteins. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 7.2.1 Sunflower/safflower (aster family) -- 7.2.2 Canola/mustard (mustard family) -- 7.2.3 Other oilseeds (sesame, flax, and hemp) -- 7.3 Factors limiting protein utilization -- 7.3.1 Fiber -- 7.3.2 Proteinase inhibitors -- 7.3.3 Phenolic compounds -- 7.3.4 Phytic acid -- 7.3.5 Oxalic acid -- 7.3.6 Glucosides and glycosides -- 7.3.7 Allergenic proteins -- 7.4 Extraction and isolation of proteins -- 7.4.1 Dehulling -- 7.4.2 Oil extraction conditions -- 7.4.3 Preliminary meal treatments -- 7.4.4 Protein solubilization -- 7.4.5 Protein purification and recovery -- 7.5 Preparation and use of oilseed protein hydrolysates for health benefits -- 7.6 Technofunctional properties of proteins -- 7.6.1 Properties involving protein-water interactions -- 7.6.2 Properties involving protein-lipid interactions -- 7.6.3 Properties involving protein-air interactions -- 7.6.4 Properties involving protein-protein interactions -- 7.7 Techniques to improve functional properties -- 7.7.1 Chemical modification -- 7.7.2 Enzymatic modification -- 7.7.3 Proteins in mixed systems -- 7.8 Utilization of oilseed proteins -- 7.8.1 Baked goods -- 7.8.2 Meat products -- 7.8.3 Other applications -- 7.9 Future of these proteins -- References -- 8 Cereals proteins -- 8.1 Introduction -- 8.1.1 Proteins in cereals and pseudocereals -- 8.2 Protein function in the seeds -- 8.2.1 Storage proteins -- 8.2.2 Enzymes -- 8.3 Protein classifications -- 8.3.1 Albumins, globulins, and other proteins -- 8.3.2 Monomeric proteins -- 8.3.3 Polymeric proteins -- 8.4 Gluten properties -- 8.4.1 Structure -- 8.4.2 Modification: heat treatments and interactions -- 8.5 Cereals and pseudocereals proteins in food processing -- 8.5.1 Bread -- 8.5.2 Crackers, cookies, and biscuits -- 8.5.3 Pasta -- 8.6 Future trends -- Acknowledgements -- References. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Further reading -- 9 Seaweed proteins -- 9.1 Introduction: Seaweed and protein content of seaweed -- 9.1.1 Seaweed consumption -- 9.1.2 Proteins in seaweeds -- 9.2 Composition of seaweed proteins -- 9.3 Algal protein digestibility -- 9.3.1 Inhibition of algal protein digestibility -- 9.3.2 Effects of processes on algal protein digestibility -- 9.3.2.1 Physical processes -- 9.3.2.2 Fermentation processes -- 9.3.3 Enzymatic processes -- 9.4 Uses of algal proteins in food -- 9.4.1 Entire algae -- 9.4.2 Protein extracts -- 9.5 Future trends -- 9.5.1 Animal feed -- 9.5.2 Human nutrition -- 9.5.3 Food additives -- 9.6 Sources of further information and advice -- References -- 10 Insects as an Alternative Protein Source -- 10.1 Introduction -- 10.2 History of entomophagy -- 10.3 Nutritional value of insects for human consumption -- 10.4 Amino acids -- 10.5 Dietary energy and fat content -- 10.6 Impact on the environment -- 10.7 Challenges -- 10.8 Conclusion -- Acknowledgments -- References -- Further reading -- 11 Proteins in cultured beef -- 11.1 Introduction-Why cultured beef? -- 11.2 Technology -- 11.3 Optimizing the product -- 11.3.1 Protein composition -- 11.3.2 Fat composition -- 11.4 Whole cuts of meat -- 11.5 Road to product development -- 11.6 Summary -- References -- Part Two Analyzing and modifying protein -- 12 Food proteins for health and nutrition -- 12.1 Introduction -- 12.2 Growing demand for protein and sustainability -- 12.3 Protein intake -- 12.4 Protein quality and its measurement -- 12.5 Bioactivities of proteins -- 12.5.1 Proteins for the management of cardiovascular health -- 12.5.2 Proteins for bone health -- 12.5.3 Proteins for elderly population -- 12.5.4 Proteins for weight management and satiety -- 12.5.5 Proteins for sports -- 12.6 Applications. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 12.7 Safety and legal aspects of protein. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Proteins in human nutrition. |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Main entry heading | Yada, Rickey Y. |
| Title | Proteins in Food Processing |
| Place, publisher, and date of publication | Kent : Elsevier Science & Technology,c2017 |
| International Standard Book Number | 9780081007228 |
| 797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN) | |
| Corporate name or jurisdiction name as entry element | ProQuest (Firm) |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Woodhead Publishing Series in Food Science, Technology and Nutrition Series |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=5148575">https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=5148575</a> |
| Public note | Click to View |
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