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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

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Arachis. --- Dietary Proteins. --- Nutritional Physiological Phenomena. --- Peanut products. --- Peanuts. --- Plant and Crop Sciences. Crops -- Fruit and Nut Crops.

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Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on

Dietary proteins. --- Food industry. --- Proteins in human nutrition. --- Proteins in human nutrition --- Industry --- Proteins --- Technology, Industry, and Agriculture --- Amino Acids, Peptides, and Proteins --- Technology, Industry, Agriculture --- Chemicals and Drugs --- Food Industry --- Dietary Proteins --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Proteins, Dietary --- Dietary Protein --- Protein, Dietary --- Food Industries --- Industries, Food --- Industry, Food --- Gene Products, Protein --- Gene Proteins --- Protein Gene Products --- Proteins, Gene --- Molecular Mechanisms of Pharmacological Action --- Tertiary Sector --- Industries --- Sector, Tertiary --- Sectors, Tertiary --- Tertiary Sectors --- Commerce --- Ethics, Business --- Nutrition --- Engineering --- Food Science and Technology --- Protein

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Physiology of nutrition. Metabolism --- spijsverteringsstelsel --- voedingsleer --- biochemie --- vetten (voeding) --- suiker --- voedingshygiëne --- Alimentation --- Dentisterie --- Diététique --- Gezondheid --- Health --- Nutrition --- Personal health --- Santé --- Tandheelkunde --- Voeding --- Voedingsleer --- Wellness --- Digestion --- Métabolisme --- --Macro-nutriments --- 5588 --- 5590 --- Metabolism --- Food --- Alimentation humaine --- Human feeding --- Glucose --- Métabolisme des glucides --- Carbohydrate metabolism --- Acide aminé --- Amino acids --- Métabolisme des protéines --- Protein metabolism --- Lipide --- Lipids --- Métabolisme des lipides --- Lipid metabolism --- Absorption digestive --- Digestive absorption --- Prise alimentaire (homme) --- Food intake --- Cytokine --- Cytokines --- Réponse immunitaire --- Immune response --- Pathologie --- Pathology --- Physiologie de la nutrition --- Nutrition physiology --- Intestinal Absorption. --- Intestines --- Dietary Proteins --- Proteins --- Nutritive Value. --- 591.133 --- 641.12 --- 641.13 --- 641.14 --- 612.015 --- 612.3 --- absorptie --- geneeskunde --- immunologie --- spijsvertering --- voeding --- voedingsmiddelen --- Availability, Biological Nutritional --- Availability, Nutritional Biologic --- Biologic Availability, Nutritional --- Biologic Nutritional Availability --- Nutrition Value --- Nutritional Availability, Biologic --- Nutritional Availability, Biological --- Nutritional Biological Availability --- Nutritional Food Quality --- Nutritional Quality --- Nutritional Value --- Nutritive Quality --- Biological Availability, Nutritional --- Nutritional Availability --- Availability, Biologic Nutritional --- Availability, Nutritional --- Availability, Nutritional Biological --- Biological Nutritional Availability --- Food Quality, Nutritional --- Nutrition Values --- Nutritional Biologic Availability --- Nutritional Values --- Nutritive Values --- Quality, Nutritional --- Quality, Nutritional Food --- Quality, Nutritive --- Value, Nutrition --- Value, Nutritional --- Value, Nutritive --- Values, Nutrition --- Values, Nutritional --- Values, Nutritive --- Absorption, Intestinal --- Absorption --- metabolism. --- physiology. --- Physiological chemistry of foods and nutrition --- Proteins. Nitrogenous foodstuffs. Meat, eggs, nuts, vegetables etc. --- Carbohydrates. Cereals. Fruits. Sugars --- Fats --- Physiological chemistry --- Voeding: fysiologie --- Agrotechnology and Food Sciences. Human Nutrition --- DIETARY PROTEINS --- DIGESTION --- Intestinal absorption --- INTESTINES --- Nutritive value --- PROTEINS --- Nutrients --- metabolism --- physiology --- 612.015 Physiological chemistry --- 641.14 Fats --- 641.13 Carbohydrates. Cereals. Fruits. Sugars --- 641.12 Proteins. Nitrogenous foodstuffs. Meat, eggs, nuts, vegetables etc. --- 591.133 Physiological chemistry of foods and nutrition --- Institut Danone --- Voeding en gezondheid --- 613.2 --- 641 --- medicine (XIX.) --- Cours dispensé dans le cadre de la Chaire Danone 1994 --- D/1995/7468/1 --- Sred --- Sect --- Note --- Prim --- Intestinal absorption. --- Nutritive value. --- Nutrients. --- Agrotechnology and food sciences. human nutrition --- Dietary proteins --- Metabolism. --- Physiology. --- Intestine --- Composition --- Intestinal Absorption --- Nutritive Value --- --Métabolisme --- --Macro-nutriment --- --Metabolism --- Macro-nutriment --- NUTRITION --- ALIMENTATION --- SANTE --- MEDECINE --- Dietary fats --- Nutritional requirements --- Health promotion --- RECHERCHE

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Physiology of nutrition. Metabolism --- dieet --- voedingsleer --- metabolische ziekten --- voeding --- voedingshygiëne --- darmziekten --- Intestine, Large --- Nutritional Physiological Phenomena --- Metabolism --- Intestin --- intestines --- Absorption digestive --- Digestive absorption --- Maladie de l'appareil digestif --- Digestive system diseases --- Trouble digestif --- Digestive disorders --- Physiologie humaine --- Human physiology --- Physiologie de la nutrition --- Nutrition physiology --- Nutrition humaine --- human nutrition --- Digestion --- Dietary Proteins --- Dietary Carbohydrates --- Starch --- Gastrointestinal Transit --- 612.3 --- #abib:almm --- fysiologie --- metabolisme --- spijsverteringsstelsel --- 579.67 --- 612.36 --- biologie --- colitis ulcerosa* --- darmcarcinoom --- darmflora --- dieetleer --- fermentatie --- geneeskunde --- microbiologie --- microbiële vertering --- obstipatie --- pathologie --- vertering --- voedingsmiddelenmicrobiologie --- 616.3 --- Carbohydraten --- Colitis (toxisch megacolon) --- Colon (dikke darm) --- Constipatie --- Dieet --- Proteinen --- Spijsverteringsstelsel (gastrointestinaal stelsel) --- Stofwisseling (metabolisme) --- Vetten --- 628.4 --- colitis --- constipatie --- darmcarcinoom (darmkanker) --- dikke darm (colon) --- voedingshygiëne (voedingsgewoonten) --- physiology. --- metabolism. --- Alimentation. Eating. Digestion. Nutrition --- Voedingsmicrobiologie --- Spijsverteringsorganen: fysiologie --- Darmziekten en voeding --- Agrotechnology and Food Sciences. Human Nutrition --- Human Nutrition and Health --- Human Nutrition and Health. --- 612.3 Alimentation. Eating. Digestion. Nutrition --- physiology --- metabolism --- H (waterstof) --- vetzuren --- interne ziekten --- spijsvertering --- spijsverteringsorganen --- Interne geneeskunde --- interne geneeskunde