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Applied Food Protein Chemistry
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| #4029112 in Books | 2014-12-31 | Original language:English | PDF # 1 | 10.00 x1.00 x7.70l,.0 | File type: PDF | 528 pages||||“This book reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world.” (South African Food Science and Technology, 1 February 2016)|
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 buildin...
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