Ebook: Protein Functionality in Foods

Content: Protein functionality : classification, definition, and methodology / Akiva Pour-El --
Color / F.A. Blouin, Z.M. Zarins, and J.P. Cherry --
Flavor volatiles as measured by rapid instrumental techniques / M.G. Legendre and H.P. Dupuy --
Texturization / K.C. Rhee, C.K. Kuo, and E.W. Lusas --
Solubility and viscosity / Jerome L. Shen --
Adhesion and cohesion / J.S. Wall and F.R. Huebner --
Gelation and coagulation / Ronald H. Schmidt --
Whippability and aeration / John P. Cherry and Kay H. McWatters --
Water and fat absorption / C.W. Hutton and A.M. Campbell --
Emulsifiers : milk proteins / C.V. Morr --
Emulsification : vegetable proteins / Kay H. McWatters and John P. Cherry --
Nutrient bioavailability / D.B. Thompson and J.W. Erdman, Jr. --
Enzyme modification of proteins / R. Dixon Phillips and Larry R. Beuchat --
Multiple regression modelling of functionality / Mac R. Holmes.