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Books on the topic 'Proteinous food'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

1938-, Kinsella John E., Soucie William G, American Oil Chemists' Society. Protein and Co-products Division., and Protein and Co-products Symposium (1988 : Phoenix, Ariz.), eds. Food proteins. American Oil Chemists' Society, 1989.

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2

Udenigwe, Chibuike C., ed. Food Proteins and Peptides. Royal Society of Chemistry, 2021. http://dx.doi.org/10.1039/9781839163425.

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3

Damodaran, Srinivasan, ed. Food Proteins and Lipids. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4899-1792-8.

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4

Parris, Nicholas, and Robert Barford, eds. Interactions of Food Proteins. American Chemical Society, 1991. http://dx.doi.org/10.1021/bk-1991-0454.

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5

Hudson, B. J. F., ed. Biochemistry of Food Proteins. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4684-9895-0.

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6

1937-, Parris Nicholas, Barford Robert A. 1936-, and International Chemical Congress of Pacific Basin Societies (1989 : Honolulu, Hawaii), eds. Interactions of food proteins. American Chemical Society, 1991.

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7

F, Hudson B. J., ed. Biochemistry of food proteins. Elsevier Applied Science, 1992.

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8

F, Hudson B. J., ed. Developments in food proteins. Elsevier Science, 1991.

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9

Hudson, B. J. F. Biochemistry of Food Proteins. Springer US, 1992.

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10

Hudson, B. J. F. Developments in food proteins. Elsevier Applied Science, 1987.

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11

F, Hudson B. J., ed. Developments in food proteins. Elsevier Applied Science, 1988.

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12

Phillips, Glyn O., and Peter A. Williams. Handbook of food proteins. Woodhead Publishing, 2011.

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13

Shuryo, Nakai, and Modler H. W, eds. Food proteins: Processing applications. Wiley-VCH, 2000.

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14

1954-, Yada Rickey Yoshio, ed. Proteins in food processing. CRC Press, 2004.

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15

Srinivasan, Damodaran, and John E. Kinsella Memorial Symposium on Food Proteins and Lipids (1995 : Chicago, Ill.), eds. Food proteins and lipids. Plenum Press, 1997.

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16

Sikorski, Zdzisław E. Seafood Proteins. Springer US, 1995.

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17

Jorge, Welti-Chanes, Barbosa-Cánovas Gustavo V, Aguilera José Miguel, and Foodnetbase, eds. Engineering and food for the 21st century. CRC Press, 2002.

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18

Zayas, Joseph F. Functionality of Proteins in Food. Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-642-59116-7.

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19

Srinivasan, Damodaran, and Paraf Alain 1924-, eds. Food proteins and their applications. Marcel Dekker, 1997.

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20

Zayas, Joseph F. Functionality of proteins in food. Springer, 1997.

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21

Shuryo, Nakai, and Modler H. W, eds. Food proteins: Properties and characterization. VCH, 1996.

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22

Zayas, Joseph F. Functionality of Proteins in Food. Springer Berlin Heidelberg, 1997.

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23

Symposium on Food Proteins (4th 1992 Reinhardsbrunn, Germany). Food proteins: Structure and functionality. VCH, 1993.

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24

J, Guéguen, and Popineau Y. 1949-, eds. Plant proteins from European crops: Food and non-food applications. Springer, 1998.

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25

E, Sikorski Zdzisław, ed. Chemical & functional properties of food proteins. Technomic Pub. Co., 2001.

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26

Food Colloids - Proteins, Lipids, and Polysaccharides (Conference) (1996 Ystad, Sweden). Food colloids: Proteins, lipids and polysaccharides. Royal Society of Chemistry, 1997.

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27

M, Whitehead Dana, and Kinsella John E. 1938-, eds. Structure-function properties of food proteins. Academic Press, 1994.

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28

Hudson, B. J. F. New and developing sources of food proteins. Springer, 2012.

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29

Organization, World Health, Food and Agriculture Organization of the United Nations., and Joint FAO/WHO Food Standards Programme., eds. Codex alimentarius: Cereals, pulses, legumes and vegetable proteins. World Health Organization, 2007.

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30

Shewry, Peter R. Seed Proteins. Springer Netherlands, 1999.

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31

Ustunol, Zeynep. Applied food protein chemistry. John Wiley & Sons, Inc., 2015.

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32

Hayes, Maria, ed. Novel Proteins for Food, Pharmaceuticals and Agriculture. John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119385332.

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33

Hudson, B. J. F., ed. New and Developing Sources of Food Proteins. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2652-0.

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34

Food Power! Proteins (Food Power!). Millbrook Press, 1992.

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35

(Illustrator), Maureen Jackson, and John Yates (Illustrator), eds. Proteins (Food Facts). Hodder Wayland, 1992.

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36

Williams, P. A., and Glyn O. Phillips. Handbook of Food Proteins. Elsevier Science & Technology, 2016.

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37

Damodaran, Srinivasan. Food Proteins and Lipids. Springer, 2013.

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38

Yada, R. Y. Proteins in food processing. Woodhead Publishing Limited, 2004. http://dx.doi.org/10.1533/9781855738379.

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39

Proteins in Food Processing. Elsevier, 2018. http://dx.doi.org/10.1016/c2015-0-01620-3.

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40

Yada, R., ed. Proteins in food processing. CRC Press, 2004. http://dx.doi.org/10.1201/9781439823309.

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41

Phillips, G. O., and P. A. Williams. Handbook of food proteins. Woodhead Publishing Limited, 2011. http://dx.doi.org/10.1533/9780857093639.

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42

Biochemistry of food proteins. Blackie Academic & Professional, 1996.

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43

Yada, Rickey Y. Proteins in Food Processing. Elsevier Science & Technology, 2017.

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44

(Editor), Shuryo Nakai, and H. Wayne Modler (Editor), eds. Food Proteins: Processing Applications. Wiley-VCH, 1999.

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45

Phillips, Glyn O., and Peter A. Williams. Handbook of Food Proteins. Elsevier Science & Technology, 2011.

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46

Damodaran, Srinivasan. Food Proteins and Lipids. Springer London, Limited, 2013.

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47

Yada, Rickey Y. Proteins in Food Processing. Elsevier Science & Technology, 2017.

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48

Yada, Rickey Y. Proteins in Food Processing. Elsevier Science & Technology, 2004.

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49

(Translator), Julia Cisneros Fitzpatrick, and Mercedes P. Castaner (Translator), eds. Las Carnes Y Las Proteinas. Lerner Classroom, 2003.

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50

Roma, Anastasia. Probiotics in Health and Disease: New Research. Nova Science Publishers, Incorporated, 2014.

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