Autorentext

Dr Mudasir Ahmad Malik (Ph. D)

Dr Mudasir Ahmad Malik is working as Assistant Professor in the Department of Food Engineering and Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. He has completed his B Tech in Food Technology from Islamic University of Science and Technology and M Tech and PhD from Sant Longowal Institute of Engineering and Technology Longowal. He has published number of research article in national and International journals with high impact factors. He has worked in the modification of buckwheat starch during M Tech program and Sunflower protein during PhD program. He has participated in number of national and international conferences. He is currently working on waste utilization from food industry for development of value-added products. He has seven years of teaching experience. He is an expert in food engineering, food chemistry, fruits and vegetables.

Dr. Devinder Kaur (Ph. D)

Dr Devinder Kaur is working as Associate Professor at Centre of Food Technology, University of Allahabad, Prayagraj. She obtained her degrees (B.Sc, M.Sc and Ph.D) in Food Technology from Guru Nanak Dev University, Amritsar. She has published more than 55 research papers and in national and internationally reputed journals, 40 book chapters, 3 books and 1 patent and delivered invited, oral and poster presentations. She is reviewer of various national and international journals. Dr Kaur is actively involved in in teaching to undergraduate, postgraduate students. She has supervised several dissertations of undergraduate, postgraduate and guided doctorate students in the area of Food Technology. She has also completed research projects from UGC, DST and UPCAR. She is life member of Association of Food Scientists and Technology and National Academy of Science and member of Vigyan Parishad Allahabad. Her area of research includes valorization of food waste, food pigments and functional food.

Klappentext

With an awareness of the growing demand for inexpensive, nutritional, and functional proteins, this book provides an overview of various protein sources and their protein composition. It covers the behaviour of proteins during processing and storage, as well as the potential applications of food proteins in different industries. It also features in depth discussions of the chemical structure of food proteins, including how amino acid composition can determine nutritional qualities and functional properties, influencing the attributes of food products such as mouthfeel and flavour. Providing a comprehensive guide to the chemistry behind the proteins in food, this book is well-suited for scientists and industry professionals seeking to develop their understanding of protein.

Inhalt

1. Milk Proteins 2. Cereal Proteins 3. Pulse Proteins 4. Oilseed Proteins 5. Fruit Protein 6. Vegetable Proteins 7. Meat protein 8. Fish Proteins 9. Egg Proteins