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Proteins in Food Processing by Rickey Y. Yada (Dean, Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada) at Abbey's Bookshop,
Proteins in Food Processing
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Rickey Y. Yada (Dean, Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada)

Proteins in Food Processing

Rickey Y. Yada (Dean, Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada)

$380.95

Hardback

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English
Woodhead Publishing Ltd
15 November 2017
Proteins; Food & beverage technology
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods.
Edited by:  
Imprint:   Woodhead Publishing Ltd
Country of Publication:   United Kingdom
Edition:   2nd edition
Dimensions:   Height: 229mm,  Width: 152mm, 
Weight:   1.190kg
ISBN:   9780081007228
ISBN 10:   0081007221
Series:   Woodhead Publishing Series in Food Science, Technology and Nutrition
Pages:   674
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active

Professor Rickey Yada is Dean of The University of British Columbia, Canada, and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters.

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