|
|
|
|
| LEADER |
00000cam a2200000Mu 4500 |
| 001 |
ocn899157481 |
| 003 |
OCoLC |
| 005 |
20240809213013.0 |
| 006 |
m o d |
| 007 |
cr |n||||||||| |
| 008 |
150103s2015 xx ob 001 0 eng d |
| 040 |
|
|
|a EBLCP
|b eng
|e pn
|c EBLCP
|d OCLCQ
|d RECBK
|d IDEBK
|d CDX
|d COO
|d OCLCO
|d OCLCF
|d DEBSZ
|d KKS
|d OCLCQ
|d OCLCO
|d ZCU
|d OCLCQ
|d MERUC
|d OCLCQ
|d ICG
|d OCLCQ
|d LEAUB
|d DKC
|d AU@
|d OCLCQ
|d UKAHL
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
|d OCLCL
|d SXB
|d OCLCQ
|
| 020 |
|
|
|a 9781118860618
|
| 020 |
|
|
|a 1118860616
|
| 020 |
|
|
|a 9781119944492
|
| 020 |
|
|
|a 111994449X
|
| 020 |
|
|
|a 9781118860595
|
| 020 |
|
|
|a 1118860594
|
| 020 |
|
|
|a 9781322881027
|q (MyiLibrary)
|
| 020 |
|
|
|a 1322881022
|q (MyiLibrary)
|
| 035 |
|
|
|a (OCoLC)899157481
|
| 050 |
|
4 |
|a TX553.P7 U88 2014
|
| 049 |
|
|
|a HCDD
|
| 100 |
1 |
|
|a Ustunol, Zeynep.
|
| 245 |
1 |
0 |
|a Applied Food Protein Chemistry.
|
| 260 |
|
|
|a Hoboken :
|b Wiley Blackwell,
|c 2015.
|
| 300 |
|
|
|a 1 online resource (1318 pages)
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 588 |
0 |
|
|a Print version record.
|
| 505 |
0 |
|
|a Cover; Titlepage; Copyright; About the Editor; List of Contributors; Scientific Review Panel; Preface; Acknowledgments; Part I Protein Properties; 1 Introduction to Food Proteins; 2 Overview of Food Proteins; 2.1 Overview of food proteins; 2.2 Projected needs for the future; Reference; 3 Amino Acids, Peptides, and Proteins; 3.1 Introduction; 3.2 Amino acids; 3.3 Peptides, oligopeptides, polypeptides, proteins; 3.4 Conclusion; References; 4 Physical, Chemical, and Processing-Induced Changes in Proteins; 4.1 Introduction; 4.2 Protein denaturation; 4.3 Chemical modification of proteins.
|
| 505 |
8 |
|
|a 4.4 Enzymatic modification of proteins4.5 Processing-induced changes in food proteins; 4.6 Oxidizing agents; 4.7 Conclusion; References; 5 Functional Properties of Food Proteins; 5.1 Introduction; 5.2 Interfacial properties; 5.3 Proteins as structure formers leading to aggregation and network formation; 5.4 Binding properties of food proteins; 5.5 Conclusions and outlook; References; 6 Biologically Active Peptides from Foods; 6.1 Introduction; 6.2 Production of bioactive peptides; 6.3 Bioactive peptides in health and disease; 6.4 Application and development of bioactive peptides.
|
| 505 |
8 |
|
|a 6.5 ConclusionReferences; 7 Protein and Peptide-Based Antioxidants; 7.1 Introduction; 7.2 Background; 7.3 Classes of natural antioxidants; 7.4 Conclusions; References; 8 Nutritional Aspects of Proteins; 8.1 Introduction; 8.2 Evaluation of protein quality; 8.3 Protein and amino acid requirements for humans; 8.4 Conclusion; References; Part II Plant Proteins; 9 Soy Proteins; 9.1 Introduction; 9.2 Soybean proteins; 9.3 Health aspects of soybean proteins; 9.4 Soy protein analysis; 9.5 Physicochemical modifications of soy proteins by technological approaches.
|
| 505 |
8 |
|
|a 9.6 New trends of soy proteins in food applications9.7 Other applications of soy proteins; 9.8 Conclusion; Acknowledgments; References; 10 Canola/Rapeseed Proteins and Peptides; 10.1 Introduction; 10.2 Canola production; 10.3 Storage proteins of canola and rapeseed; 10.4 Important functional properties of canola/rapeseed proteins; 10.5 Biological activity; 10.6 In vivo dietary toxicity; 10.7 Role in aquaculture; 10.8 Role in ruminant nutrition; 10.9 Food applications of canola proteins; 10.10 Conclusion; References; 11 Wheat Proteins; 11.1 Introduction.
|
| 505 |
8 |
|
|a 11.2 The protein classes of wheat endosperm11.3 Proteins of non-endosperm tissues; 11.4 Functional roles of wheat proteins; 11.5 Gluten as an industrial commodity; 11.6 Nutritional aspects of wheat proteins; 11.7 Health-related aspects of wheat proteins; 11.8 Wheat proteomics-new perspectives; 11.9 Future prospects; 11.10 Conclusion; Acknowledgment; References; 12 Rice Proteins; 12.1 Introduction; 12.2 Rice proteins; 12.3 Extraction of rice proteins; 12.4 Functional properties of rice proteins; 12.5 Applications in foods; 12.6 Conclusions; References; 13 Sorghum and Millet Proteins.
|
| 500 |
|
|
|a 13.1 Introduction.
|
| 520 |
|
|
|a Food 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.
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 650 |
|
0 |
|a Proteins in human nutrition.
|
| 650 |
|
0 |
|a Food
|x Protein content.
|
| 650 |
|
0 |
|a Food
|x Analysis.
|
| 650 |
|
7 |
|a Food
|x Analysis
|2 fast
|
| 650 |
|
7 |
|a Food
|x Protein content
|2 fast
|
| 650 |
|
7 |
|a Proteins in human nutrition
|2 fast
|
| 758 |
|
|
|i has work:
|a Applied food protein chemistry (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCG88YrwFj7pXJ6VjG3Dqry
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a Ustunol, Zeynep.
|t Applied Food Protein Chemistry.
|d Hoboken : Wiley, ©2014
|z 9781119944492
|
| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=1895678
|y Click for online access
|
| 903 |
|
|
|a EBC-AC
|
| 994 |
|
|
|a 92
|b HCD
|