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OverviewProteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins. There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market. Full Product DetailsAuthor: Jing Zhao (San Diego State University, USA) , Changqi Liu (San Diego State University, USA)Publisher: Royal Society of Chemistry Imprint: Royal Society of Chemistry Volume: Volume 41 Dimensions: Width: 15.60cm , Height: 1.80cm , Length: 23.40cm Weight: 0.586kg ISBN: 9781788017589ISBN 10: 1788017587 Pages: 296 Publication Date: 29 November 2023 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsOverview of Protein Flavours;Consumer Perceptions of Food Proteins and Protein-enriched Foods;Chemical and Instrumental Characterization of Protein-flavor Interactions;Flavor: Protein Binding on Flavor Delivery;Flavour of Dairy Proteins;Flavor of Fish and Fish Proteins;Soy Protein Flavours;Pulse Protein Flavour;Flavour of Cereal and Pseudocereal Proteins;Flavour of Novel Food ProteinsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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