Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modeling to predict functionality. The majority of the chapters are based on new data, making the volume an important tool for a wide range of industrial and food chemists.
Professor Shahidi is currently a University Professor in the Department of Biochemistry, Memorial University of Newfoundland, Canada. He has published over 500 scientific articles, and is an Editor for Journal of Food Lipids, a North American Editor for Food Chemistry and serves on the Editorial Board Member for several journals. He has been the recipient of the "Fellow Award" from CIFST, ACS, CIC and RSC. His current research interests focus on antioxidants and bioactives in selected plants. John R. Whitaker is at University of California, Davis. Fereidoon Shahidi is at Memorial University of Newfoundland.
"The 17 papers represent the current status of understanding how food proteins and lipids function as enzymes, hormones, transmitters, and other actors in the body. Many of them report original research and contain primary data. They cover fundamental properties, instrumental methods of investigation, plant and animal proteins, and the physiological function of fat and oil. Specific topics include molecular bases of surface activity by proteins, evaluating viscous food properties using a helical ribbon impeller, soy proteins, relationships between the structure and function of milk-clotting enzymes, goat meat proteins, and low calorie fat and sugar esters. The symposium was held in Cancun, Mexico in November 1997. The index is particularly detailed for a proceedings collection."--SciTech Book News
"This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research." --Alina Surmacka Szczesniak, Food Technology, June 2000