Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 492744
Title Proteins: Chemistry, Characterization, and Quality
Author(s) Sforza, S.; Tedeschi, T.; Wierenga, P.A.
Source In: Encyclopedia of Food and Health / Caballero, B., Finglas, P., Toldrá, F., Academic Press - ISBN 9780123849472 - p. 548 - 553.
Department(s) Food Chemistry
Publication type Peer reviewed book chapter
Publication year 2016
Abstract Proteins are one of the major macronutrients in food, and several traditional food commodities are good sources of proteins (meat, egg, milk and dairy products, fish, and soya). Proteins are polymers made by 20 different amino acids. They might undergo desired or undesired chemical or enzymatic modifications during processing and storage of food. They have nutritional value, since they provide essential amino acids, but proteins and modified protein can also be used to provide structure to the food. Analytical methods for food proteins are devoted to determine total concentration, type, molecular structure, and functional properties.
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