Food Protein Deterioration. Mechanisms and Functionality

Content: Genetic mechanisms and protein properties with special reference to plant proteins / Asim Esen --
Controlling enzymic degradation of proteins / T. Richardson --
Effects of lipid oxidation on proteins of oilseeds / Robert L. Ory and Allen J. St. Angelo --
Discoloration of proteins by binding with phenolic compounds / F.A. Blouin, Z.M. Zarins, and J.P. Cherry --
Seed protein deterioration by storage fungi / John P. Cherry --
Behavior of proteins at low temperatures / Owen Fennema --
Structural changes and metabolism of proteins following heat denaturation / J.N. Neucere and J.P. Cherry / Heat-stir denaturation of cottonseed proteins : texturization and gelation / John P. Cherry and Leah C. Berardi --
The Maillard reaction and its prevention / Robert E. Feeney and John R. Whitaker --
Lysinoalanine formation in soybean proteins : kinetics and mechanisms / Mendel Friedman --
Chemical modification of food proteins / Triveni P. Shukla --
Protein structure and functional properties : emulsification and flavor binding effects / John E. Kinsella --
Effects of ions on protein conformation and functionality / Srinivasan Damodaran and John E. Kinsella --
Effect of disulfide bond modification on the structure and activities of enzyme inhibitors / Mendel Friedman, Ok-Koo K. Grosjean, and James C. Zahnley --
Nutritional quality of deteriorated proteins / Lowell D. Satterlee and Kow-Ching Chang.