Proteins in Food Processing

Professor R Yada 
Woodhead Publishing  2004  

Hardback  704 pages  ISBN 9781855737235      £185.00
  • reviews the wide range of protein sources available
  • examines ways of modifying protein sources
  • discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
  • brings together contributions from the leading experts in the area
Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors 'Proteins in food processing' reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.

After two introductory chapters, the book first discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part 2 illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.

This book is a comprehensive and authoritative reference for the food processing industry.


  • Introduction R Yada, University of Guelph, Canada
  • Properties of proteins in food systems: an introduction E C Y Li-Chan, University of British Columbia, Canada

Part 1 Sources of proteins

  • The caseins P F Fox and A L Kelly, University College Cork, Ireland
  • Whey proteins A Kilara, Arun Kilara Worldwide and M N Vaghela, Nestle R & D Centre, USA
  • Muscle proteins Y L Xiong, University of Kentucky, USA
  • Soy proteins D Fukushima, Noda Institute for Scientific Research, Japan Proteins from oil-producing plants S D Arntfield, University of Manitoba, Canada
  • Cereal proteins N Guerrieri, University of Milan, Italy
  • Seaweed proteins J Fleurence, University of Nantes, France

Part 2 Analysing and modifying proteins

  • Testing protein functionality R K Owusu-Apenten, Pennsylvania State University, USA
  • Modelling protein behaviour S Nakai, University of British Columbia, Canada
  • Factors affecting enzyme activity in foods J R Whitaker, University of Califormia, USA
  • Detecting proteins with allergenic potential R Krska, E Welzig and S Baumgartner, Centre for Analytical Chemistry, Austria
  • The extraction and purification of proteins: an introduction R E Aluko, University of Manitoba, Canada
  • The use of genetic engineering to modify protein functionality: molecular design of hen egg-white lysozyme using genetic engineering A Kato, Yamaguchi University, Japan
  • Modifying seeds to produce proteins A M Nuutila and A Ritala, VTT Biotechnology, Finland
  • Processing approaches to reducing allergenicity in proteins E N C Mills, J Moreno, A Sanch and J A Jenkins, Institute of Food Research, UK and H J Wichers, Wageningen UR, The Netherlands

Part 3 Applications

  • Using proteins as additives in foods: an introduction H Luyten, J Vereijken and M Buecking, Wageningen UR, The Netherlands
  • Edible films and coatings from proteins A Gennadios, University of Nebraska, USA
  • Protein gels J M Aguilera, Pontificia Universidad Catolica, Chile and B Rademacher, Technical University of Munich, Germany
  • Proteomics: examining the effects of processing on food proteins S Barnes, T Sanderson, H McCorkle, L Wilson, M Kirk and H Kim, University of Alabama at Birmingham, USA
  • Textured soy protein as an ingredient M N Riaz, Texas A & M University, USA
  • The functional value of dairy proteins D J Walsh and R J FitzGerald, University of Limerick, Ireland
  • The use of immobilised enzymes to improve protein functionality H E Swaisgood, North Carolina State University, USA
To find similar publications, click on a keyword below:
Autumn 2004 : Woodhead Publishing Ltd : colloids : dairy products : food science : genetically modified organisms : nutrition, human : plant genetics : plant science : protein engineering : proteins : soybean : volatiles

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