Proceedings of the 17th Annual Basic Symposium, sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology, and held in conjunction with the IFT's 53rd Annual Meeting in Chicago, July 1993. The chapter-papers present current information on fundamental structure-function relationships, protein-separation technologies, computer-aided techniques for predicting quality parameters of products directly from ingredient proteins, interactions of proteins with other food components, modification of proteins for improved functionality, special protein formulations, and novel applications. Annotation copyright Book News, Inc. Portland, Or.
This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.
