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Amino Acids --- Dietary Proteins --- Nutritional Physiological Phenomena --- adverse effects --- metabolism

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Fish protein concentrate --- Dietary Proteins --- Fish Products --- Food-Processing Industry --- Congresses

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Cardiovascular Diseases --- Glucose Tolerance Test --- Blood Glucose --- Diet --- Food Habits --- Dietary Proteins --- etiology --- analysis

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Diet --- Dietary Carbohydrates --- Dietary Fats --- Dietary Proteins --- Energy Metabolism --- administration & dosage --- metabolism

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Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingr

Engineering sciences. Technology --- Food --- Proteins. --- Proteids --- Biomolecules --- Polypeptides --- Proteomics --- Proteins --- Food combining --- Protein content. --- Composition --- Dietary Proteins --- Dietary Proteins. --- Nutritive Value. --- Proteins in human nutrition. --- analysis. --- Engineering --- Food Science and Technology