Repozytorium publikacji - Politechnika Gdańska

This chapter describes the effect of proteins on the sensory attributes and the biological value and safety of foods. The role of proteins depends on their amino acid composition and structure, on changes due to storage and processing, as well as on interactions with other food components. The effect on the sensory quality of foods is brought about by hydrophobicity, solubility, water holding capacity, gelling, film formation, and emulsifying and foaming ability. The nutritional value, as well as the safety, of proteinaceous food components depend on the natural properties of the raw materials and on the processing factors, especially temperature, access to oxygen, and chemical or enzymatic reactions. The proteins of animal and plant sources differ in their suitability for various food applications.

Autorzy

• prof. dr hab. inż. Zdzisław Sikorski link otwiera się w nowej karcie ,
• dr inż. Izabela Sinkiewicz link otwiera się w nowej karcie