3Ge Collection On Food Science: Proteins In Food Processing

Discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed.
Presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins.
Presents a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands-on information about their properties and functionalities.

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