Titlebook: Biochemistry of food proteins; B. J. F. Hudson (Honorary Research Fellow and Cons Book 1992 Springer Science+Business Media Dordrecht 1992

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978-1-4684-9897-4Springer Science+Business Media Dordrecht 1992

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Protein-Water Interactions,f water with other substances is critical to most chemical and biological reactions. Proteins also play an important role in many life processes. They provide structure to living cells and regulate many cellular functions. The interaction of these two important molecules plays an important role in d

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Interaction of Food Proteins with Starch, Some are natural products, such as cereal grains (wheat, corn*), legumes (beans, peas) and tubers (potatoes, yams) which can be cooked and consumed in a minimally processed form. Others are fabricated products, such as bakery products, pasta, snack foods and breakfast cereals which are processed an

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The Maillard Reaction, which possess a free amino group, such as amino acids, amines and proteins. In most foods, the ε-amino groups of the lysine residues of proteins are the most important source of free amino groups, and the ease with which they take part in the reaction explains why the Maillard reaction is the most

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Metal-Protein Interactions,he past decade increasing attention has been paid to the human nutritional aspects of these elements, as is evident from the number of recent publications in this area published by the Royal Society of Chemistry. . These publications serve to show that whilst our knowledge is improving it is still f