Books in Macromolecule functionality

Interaction of Food Macromolecules

1st Edition
October 6, 2025
Ibrahim Khalifa + 2 more
English
Paperback
9 7 8 0 4 4 3 2 4 0 4 4 7
eBook
9 7 8 0 4 4 3 2 4 0 4 5 4

Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding on why biological macromolecules, i.e., proteins, lipids, and carbohydrates with ligands interactions are essential to understanding biology at the molecular level. The book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands, providing an understanding on how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. In addition, it outlines information available on the macromolecules-ligan... interaction that happens inside the food matrixes and inside our bodies.Knowing about the mechanisms responsible for the macromolecules-ligan... recognition and binding facilitates the discovery, design, and development of future and functional foods.

Proteomics in Food Science

1st Edition
April 3, 2017
Michelle Lisa Colgrave
English
Paperback
9 7 8 0 1 2 8 0 4 0 0 7 2
eBook
9 7 8 0 1 2 8 0 4 0 5 7 7

Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science, from spoilage organisms, to edible components. A variety of analytical platforms are described, ranging from the usage of simple electrophoresis, to more sophisticated mass spectrometry and bio-informatic platforms. The book is designed for food scientists, technologists, food industry workers, microbiologists, and public health workers, and can also be a valuable reference book for students.

Handbook of Food Proteins

1st Edition
September 9, 2011
Glyn O. Phillips + 1 more
English
Paperback
9 7 8 0 0 8 1 0 1 6 6 9 5
eBook
9 7 8 0 8 5 7 0 9 3 6 3 9

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 ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications.

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Books in Macromolecule functionality

Interaction of Food Macromolecules

Proteomics in Food Science

Handbook of Food Proteins