Autorentext

Mudasir Ahmad Malik (Ph.D.) is an 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 the Islamic University of Science and Technology and M.Tech. and Ph.D. from Sant Longowal Institute of Engineering and Technology Longowal. He has published a number of research articles in national and interna tional journals with high impact factors. He has worked on the modification of buck- wheat starch during his M.Tech. program and sunflower protein during his Ph.D. program. He has participated in a number of national and international conferences. He is currently working on waste utilization from the food industry for the development of value-added products. He has 7 years of teaching experience. He is an expert in food engineering, food chemistry, fruits, and vegetables.

Devinder Kaur (Ph.D.) is an Associate Professor at the 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 in nationally and internationally reputed journals, 40 book chapters, three books, and one patent, and delivered invited, oral, and poster presentations. She is reviewer of various national and international journals. Dr.Kaur is actively involved in teaching undergraduate and postgraduate students. She has supervised several dissertations of undergraduate and postgraduate students, and guided doctorate students in the area of Food Technology. She has also completed research projects from UGC, DST, and UPCAR. She is a life member of the Association of Food Scientists and Technology and the National Academy of Science and a member of Vigyan Parishad Allahabad. Her area of research includes valorization of food waste, food pigments, and functional food.

Klappentext

This book provides an overview of various protein sources and their protein composition. Providing a comprehensive guide to the chemical structures behind the proteins in food, it is well-suited for scientists and industry professionals seeking to elevate their understanding of proteins for the development of food products.

Inhalt

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