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Biochemistry of food proteins

  • Book
  • © 1992

Overview

Editors:
  1. B. J. F. Hudson

    1. Department of Food Science and Technology, University of Reading, UK

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Table of contents (11 chapters)

  1. Front Matter

    Pages i-x
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  2. Protein-Water Interactions

    • Marilynn I. Schnepf
    Pages 1-33

  3. Protein-Protein Interactions

    • Nazlin K. Howell
    Pages 35-74

  4. Interaction of Food Proteins with Starch

    • Wayne E. Marshall, Joseph Chrastil
    Pages 75-97

  5. The Maillard Reaction

    • Jennifer M. Ames
    Pages 99-153

  6. Metal-Protein Interactions

    • R. D. Gillard, S. H. Laurie
    Pages 155-196

  7. Haemoproteins in Meat and Meat Products

    • D. A. Ledward
    Pages 197-234

  8. Modification of Food Proteins by Non-Enzymatic Methods

    • Frederick F. Shih
    Pages 235-248

  9. Modification of Food Proteins by Enzymatic Methods

    • Jamel S. Hamada
    Pages 249-270

  10. The Plastein Reaction: Fundamentals and Applications

    • Michiko Watanabe, Soichi Arai
    Pages 271-305

  11. Applications of Enzymes in Food

    • G. M. Frost
    Pages 307-362

  12. Proteins as a Source of Flavour

    • G. S. D. Weir
    Pages 363-408

  13. Back Matter

    Pages 409-419
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Keywords

About this book

Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro­ teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some­ what at random, food protein topics from quite disparate fields in indi­ vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new develop­ ments have been of special significance. In this sense, therefore, they are welcome updates.

Editors and Affiliations

  • Department of Food Science and Technology, University of Reading, UK

    B. J. F. Hudson

Bibliographic Information

  • Book Title: Biochemistry of food proteins

  • Editors: B. J. F. Hudson

  • DOI: https://doi.org/10.1007/978-1-4684-9895-0

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1992

  • Softcover ISBN: 978-1-4684-9897-4Published: 22 December 2012

  • eBook ISBN: 978-1-4684-9895-0Published: 09 March 2013

  • Edition Number: 1

  • Number of Pages: X, 419

  • Number of Illustrations: 8 b/w illustrations

  • Topics: Food Science

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