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Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition

In this paper, we give an overview of our research exploring the impact of physical and chemical processing on food proteins. There are three themes, applied to the proteins of wheat, soya, egg and dairy foods. Firstly, the impact of the Maillard reaction on food proteins is discussed, with a partic...

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Butiran Bibliografi
Pengarang-pengarang Utama: Juliet A. Gerrard,, Moritz Lasse,, Justine Cottam,, Jackie P. Healy,, Sian E. Fayle,, Indira Rasiah,, Paula K. Brown,, Suhaimi Md Yasir,, Kevin H. Sutton,, Nigel G. Larsen,
Format: Artikel
Bahasa:English
Diterbitkan: Cambridge University Press 2012
Subjek-subjek:
Nutrition. Foods and food supply
Capaian Atas Talian:http://eprints.ums.edu.my/19026/
http://eprints.ums.edu.my/19026/
http://eprints.ums.edu.my/19026/1/Aspects%20of%20physical%20and%20chemical.pdf
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Internet

http://eprints.ums.edu.my/19026/
http://eprints.ums.edu.my/19026/
http://eprints.ums.edu.my/19026/1/Aspects%20of%20physical%20and%20chemical.pdf

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