This book presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality.

Food Proteins and Their Applications by Srinivasan Damodaran and Alain Paraf. This book is written by experts presenting the latest research from around the world and furnished with over 2400 reference, tables, equations, figures and photographs. It is a comprehensive reference that reviews the physicochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods.