Food Proteins: Structure, Sources, and Applications
暫譯: 食品蛋白質：結構、來源與應用

Malik, Mudasir Ahmad, Kaur, Devinder

Food Proteins: Structure, Sources, and Applications
  • 出版商: CRC
  • 出版日期: 2026-03-26
  • 售價: $9,500
  • 貴賓價: 9.8 折 $9,310
  • 語言: 英文
  • 頁數: 284
  • 裝訂: Hardcover - also called cloth, retail trade, or trade
  • ISBN: 1041012438
  • ISBN-13: 9781041012436

    • 海外代購書籍(需單獨結帳)

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商品描述

With an awareness of the growing demand for inexpensive, nutritional, and functional proteins, this book provides an overview of various protein sources and their protein composition. It covers the behaviour of proteins during processing and storage, as well as the potential applications of food proteins in different industries. It also features in depth discussions of the chemical structure of food proteins, including how amino acid composition can determine nutritional qualities and functional properties, influencing the attributes of food products such as mouthfeel and flavour. Providing a comprehensive guide to the chemistry behind the proteins in food, this book is well-suited for scientists and industry professionals seeking to develop their understanding of protein.

商品描述(中文翻譯)

隨著對於便宜、營養且功能性蛋白質需求的日益增加，本書提供了各種蛋白質來源及其蛋白質組成的概述。內容涵蓋了蛋白質在加工和儲存過程中的行為，以及食品蛋白質在不同產業中的潛在應用。書中還深入討論了食品蛋白質的化學結構，包括氨基酸組成如何決定營養特性和功能性質，進而影響食品產品的特徵，如口感和風味。本書提供了食品中蛋白質背後化學的全面指南，非常適合希望增進對蛋白質理解的科學家和業界專業人士。

作者簡介

Mudasir Ahmad Malik (Ph.D.) is an Assistant Professor in the Department of Food Engineering and Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. He has completed his B.Tech. in Food Technology from the Islamic University of Science and Technology and M.Tech. and Ph.D. from Sant Longowal Institute of Engineering and Technology Longowal. He has published a number of research articles in national and interna tional journals with high impact factors. He has worked on the modification of buck- wheat starch during his M.Tech. program and sunflower protein during his Ph.D. program. He has participated in a number of national and international conferences. He is currently working on waste utilization from the food industry for the development of value-added products. He has 7 years of teaching experience. He is an expert in food engineering, food chemistry, fruits, and vegetables.

Devinder Kaur (Ph.D.) is an Associate Professor at the Centre of Food Technology, University of Allahabad, Prayagraj. She obtained her degrees (B.Sc., M.Sc., and Ph.D.) in Food Technology from Guru Nanak Dev University, Amritsar. She has published more than 55 research papers in nationally and internationally reputed journals, 40 book chapters, three books, and one patent, and delivered invited, oral, and poster presentations. She is reviewer of various national and international journals. Dr.Kaur is actively involved in teaching undergraduate and postgraduate students. She has supervised several dissertations of undergraduate and postgraduate students, and guided doctorate students in the area of Food Technology. She has also completed research projects from UGC, DST, and UPCAR. She is a life member of the Association of Food Scientists and Technology and the National Academy of Science and a member of Vigyan Parishad Allahabad. Her area of research includes valorization of food waste, food pigments, and functional food.

作者簡介(中文翻譯)

Mudasir Ahmad Malik (Ph.D.) 是印度西孟加拉邦馬爾達的Ghani Khan Choudhury工程與技術學院（GKCIET）食品工程與技術系的助理教授。他在伊斯蘭科學與技術大學獲得食品技術的學士學位（B.Tech.），並在Sant Longowal工程與技術學院獲得碩士學位（M.Tech.）和博士學位（Ph.D.）。他在國內外高影響力的期刊上發表了多篇研究文章。他在碩士課程中研究了蕎麥澱粉的改性，並在博士課程中研究了向日葵蛋白。他參加了多個國內外會議。目前，他正在研究食品行業的廢棄物利用，以開發增值產品。他擁有7年的教學經驗，專長於食品工程、食品化學、水果和蔬菜。

Devinder Kaur (Ph.D.) 是阿拉哈巴德大學食品技術中心的副教授。她在阿姆利則的Guru Nanak Dev大學獲得食品技術的學士、碩士和博士學位。她在國內外知名期刊上發表了超過55篇研究論文、40篇書章、三本書和一項專利，並進行了邀請報告、口頭報告和海報展示。她是多個國內外期刊的審稿人。Kaur博士積極參與本科生和研究生的教學工作，指導了多篇本科生和研究生的論文，並在食品技術領域指導博士生。她還完成了來自UGC、DST和UPCAR的研究項目。她是食品科學與技術協會和國家科學院的終身會員，也是Vigyan Parishad Allahabad的成員。她的研究領域包括食品廢棄物的增值、食品色素和功能性食品。

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