Applied Food Protein Chemistry

Part I Protein Properties 1 Introduction to Food Proteins Zeynep Ustunol 2 Overview of Food Proteins Zeynep Ustunol 3 Amino Acids, Peptides, and Proteins Zeynep Ustunol 4 Physical, Chemical, and Processing-Induced Changes in Proteins Zeynep Ustunol 5 Functional Properties of Food Proteins Eleana Kristo and Milena Corredig 6 Biologically Active Peptides from Foods Fereidoon Shahidi and Quanqaun Li 7 Protein and Peptide-Based Antioxidants Roger Nahas and John Weaver 8 Nutritional Aspects of Proteins Nathalie Trottier and Ryan Walker Part II Plant Proteins 9 Soy Proteins Luis Mojica, Vermont P. Dia, and Elvira González de Mejia 10 Canola/Rapeseed Proteins and Peptides Ayyappan Appukuttan Aachary, Usha Thiyam-Hollander, and Michael N. A. Eskin 11 Wheat Proteins Angéla Juhász, Frank Békés, and Colin W. Wrigley 12 Rice Proteins Marissa Villafuerte Romero 13 Sorghum and Millet Proteins Scott Bean and Brian P. Ioerger Part III 14 Muscle Proteins Iksoon Kang and Pranjal Singh 15 Seafood Proteins and Surimi Jae W. Park and Zachary H. Reed 16 Milk Proteins Nana Y. Farkye and Nagendra Shah 17 Egg Proteins Yoshinori Mine