Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition
In this paper, we give an overview of our research exploring the impact of physical and chemical processing on food proteins. There are three themes, applied to the proteins of wheat, soya, egg and dairy foods. Firstly, the impact of the Maillard reaction on food proteins is discussed, with a partic...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Cambridge University Press
2012
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/19026/1/Aspects%20of%20physical%20and%20chemical.pdf |