Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After t

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After t

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.