Coverart for item
The Resource Handbook of food proteins, edited by G.O. Phillips and P.A. Williams

Handbook of food proteins, edited by G.O. Phillips and P.A. Williams

Label
Handbook of food proteins
Title
Handbook of food proteins
Statement of responsibility
edited by G.O. Phillips and P.A. Williams
Contributor
Subject
Genre
Language
eng
Summary
Traditionally 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 ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industryChapters each focus on a particular protein ingredient or group of ingredientsInnovative products and potential methods for improving nutrition and diet using proteins is also described
Member of
Cataloging source
KNOVL
Dewey number
664.0015726
Illustrations
illustrations
Index
index present
LC call number
TX553.P7
LC item number
H26 2011eb
Literary form
non fiction
NAL call number
TX553.P7
NAL item number
H26 2011
Nature of contents
  • dictionaries
  • bibliography
NLM call number
  • 2013 A-844
  • QU 55.4
http://library.link/vocab/relatedWorkOrContributorName
  • Phillips, Glyn O
  • Williams, Peter A
Series statement
Woodhead publishing series in food science, technology and nutrition
Series volume
no. 222
http://library.link/vocab/subjectName
  • Proteins in human nutrition
  • Nutritive Value
  • Food & beverage technology
  • HEALTH & FITNESS
  • HEALTH & FITNESS
  • HEALTH & FITNESS
  • MEDICAL
  • Technology
  • Proteins in human nutrition
Label
Handbook of food proteins, edited by G.O. Phillips and P.A. Williams
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction to food proteins -- Caseins -- Whey proteins -- Meat protein ingredients -- Gelatin -- Seafood proteins -- Egg proteins -- Soy proteins -- Peas and other legume proteins -- Wheat gluten: production, properties and application -- Canola and other oilseed proteins -- Potato proteins -- Mycoprotein: origins, production and properties -- Algal proteins -- Texturized vegetable proteins
Control code
808100565
Dimensions
unknown
Extent
1 online resource (xxiv, 432 pages)
File format
unknown
Form of item
online
Isbn
9781613447970
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)808100565
Label
Handbook of food proteins, edited by G.O. Phillips and P.A. Williams
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction to food proteins -- Caseins -- Whey proteins -- Meat protein ingredients -- Gelatin -- Seafood proteins -- Egg proteins -- Soy proteins -- Peas and other legume proteins -- Wheat gluten: production, properties and application -- Canola and other oilseed proteins -- Potato proteins -- Mycoprotein: origins, production and properties -- Algal proteins -- Texturized vegetable proteins
Control code
808100565
Dimensions
unknown
Extent
1 online resource (xxiv, 432 pages)
File format
unknown
Form of item
online
Isbn
9781613447970
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)808100565

Library Locations

    • Curtis Laws Wilson LibraryBorrow it
      400 West 14th Street, Rolla, MO, 65409, US
      37.955220 -91.772210
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