Index page for: Proteins in food processing

Table of Contents Introduction, R.Y. YadaProperties of proteins in Food Systems: An Introduction, E.C.Y. Li-ChanPART 1 SOURCES OF PROTEINSThe Caseins, P.F. Fox and A.L. KellyWhey Proteins, A. Kilara and M.N. VaghelaMuscle Proteins, Y.L. XiongSoy Proteins, D. FukushimaProteins from Oil-Producing Plants, S.D. ArntfieldCereal Proteins, N. GuerrieriSeaweed Proteins, J. FleurencePART 2 ANALYSING AND MODIFYING PROTEINSTesting Protein Functionality, R.K. Owusu-ApentenModelling Protein Behaviour, S. NakaiFactors Affecting Enzyme Activity in Foods, J.R. WhitakerDetecting Proteins with Allergenic Potential, R. Krska, E. Welzig, and S. BaumgartnerThe Extraction and Purification of Proteins: An Introduction, R.E. AlukoThe Use of Genetic Engineering to Modify Protein Functionality: Molecular Design of Hen Egg-White Lysozyme Using Genetic Engineering, A. KatoModifying Seeds to Produce Proteins, A.M. Nuutila and A. RitalaProcessing Approaches to Reducing Allergenicity in Proteins, E.N.C. Mills, J. Moreno, A. Sancho, and J.A. JenkinsPART 3 APPLICATIONSUsing Proteins as Additives in Foods: An Introduction, H. Luyten, V. Vereijken, and M. BueckingEdible Films and Coatings from Proteins, A. GennadiosProtein Gels, J.M. Aguilera and B. RademacherProteomics: Examining the Effects of Processing on Food Proteins, S. Barnes, T. Sanderson, H. McCorkle, L. Wilson, M. Kirk, and H. KimTextured Soy Protein as an Ingredient, M.N. RiazHealth-related Functional Value of Dairy Proteins and Peptides, D.J. Walsh and R.J. FitzGeraldThe Use of Immobilized Enzymes to Improve Protein Functionality, H.E. SwaisgoodImpact of Proteins on Food Colour, J.C. Action and P.L. Dawson