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Functionality of Proteins in Food

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods;

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Protein Functionality in Food Systems

for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as;

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Whey Protein Production, Chemistry, Functionality, and Applications

An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and;

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Food Proteins and Peptides

A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers;

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Soy Protein

rheology, texture and functionality of soy protein isolate-based potato puree; research advances on the relationships among the processing;

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Proteins in Food Processing

testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group;

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Soy Applications in Food

Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited;

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Soy Applications in Food

Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited;

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Applied Food Protein Chemistry

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their;

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Nano-food Engineering

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability;

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Nano-food Engineering

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability;

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Rheology of Biopolymers

functionality and will be compatible with the polysaccharide matrix. Whey Protein Isolate (WPI), a milk protein, byproduct from cheese and casein;

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Protein Surface Recognition

of functionality along extended patches of a protein surface with the aim of inhibiting proteinprotein interactions. The successful development;

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Food Hydrocolloids as Encapsulating Agents in Delivery Systems

, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different;

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Advances in Food Colloids

scale, and with the distribution of molecular food components (proteins, lipids, poly saccharides, etc.) between dispersed and continuous bulk;

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Food Protein Analysis: Quantitative Effects on Processing

Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei;

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Protein Biochemistry

This book on protein biochemistry explains themes related to protein bonding, protein folding and other similar protein dynamics that occur;

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Sustainable Protein Sources

proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents;

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Edible Nanostructures

chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein;

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Novel Food Processing

presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the;

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Novel Food Processing

presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the;

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Food Structure and Functionality

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring;

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Calorimetry in Food Processing

applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein;

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Functional Foods and Beverages

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than;

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Modular Protein Domains

Since the full functionality of any given protein can only be understood in terms of its interaction with other, often regulatory proteins;

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Linking Research and Marketing Opportunities for Pulses in the 21st Century

vitamins essential for a balanced diet in humans. In many developing countries food legumes provide the necessary protein and amino acids;

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Food Proteins

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well;

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