Libros bestsellers hasta 50% dcto  Ver más

menu

0

My Account

  • argentina
  • chile
  • colombia
  • españa
  • méxico
  • perú
  • estados unidos
  • internacional
portada Utilization of Proteins from Kidney Bean Field Pea and Amaranth Grains (in English)
Type
Physical Book
Author
Publisher
Language
English
Pages
158
Format
Paperback
Dimensions
22.9 x 15.2 x 0.9 cm
Weight
0.22 kg.
ISBN13
9783685884707
Categories

Utilization of Proteins from Kidney Bean Field Pea and Amaranth Grains (in English)

Khetan Shevkani (Author) · Akhand Publishing House · Paperback

Utilization of Proteins from Kidney Bean Field Pea and Amaranth Grains (in English) - Shevkani, Khetan

Physical Book

$ 23.80

$ 34.00

You save: $ 10.20

30% discount
Envío gratis a todo Estados Unidos
  • Condition: New

Choose the list to add your product or create one New List

Go to My Wishlists
It will be shipped from our warehouse between Monday, May 20 and Tuesday, May 21.
You will receive it anywhere in United States between 1 and 3 business days after shipment.

Synopsis "Utilization of Proteins from Kidney Bean Field Pea and Amaranth Grains (in English)"

Proteins are used as functional ingredients primarily to increase nutritionalquality and to provide desirable sensory characteristics such as structure, texture andcolour to a number of formulated foods. These are used widely in food industry as theseare generally recognized as safe, possess unique functional properties and have a highnutritional value (Chen et al., 2006). Proteins from animal as well as plant sources areused commercially as functional ingredients. Plant proteins are the most abundantsource of proteins on earth. These have been classified into three main classes: storage, structural and protective. Storage proteins (present in the highest proportion) are ofparticular importance for human beings as these can be used as dietary proteins (Vasco-Mendez et al., 1999). Traditionally, legumes, cereals and oilseeds are major sources ofplant proteins. Proteins constitute 6 to 40% dry matter of these seeds. Seed proteins canbe further classified on the basis of their solubility into albumins (water soluble), globulins (saline soluble), prolamins (alcohol soluble) and glutelins (dilute alkalisoluble) (Osborne, 1924). Globulins are the main storage proteins in legumes, whileprolamins and glutelins are the major proteins in cereals (Utsumi, 1992; Boulter andCroy, 1997; Kiosseoglou and Paraskevopoulou, 2011).

Customers reviews

More customer reviews
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)

Frequently Asked Questions about the Book

Is the book original?

All books in our catalog are Original.

In what language is the book written?

The book is written in English.

What is the format of this book?

The binding of this edition is Paperback.

Questions and Answers about the Book

Do you have a question about the book? Login to be able to add your own question.

Opinions about Bookdelivery

More customer reviews