Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition

• Main Authors: Juliet A. Gerrard, Moritz Lasse, Justine Cottam, Jackie P. Healy, Sian E. Fayle, Indira Rasiah, Paula K. Brown, Suhaimi Md Yasir, Kevin H. Sutton, Nigel G. Larsen
• Format: Article
• Language: English
• Published: Cambridge University Press 2012
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/19026/1/Aspects%20of%20physical%20and%20chemical.pdf; https://eprints.ums.edu.my/id/eprint/19026/; https://doi.org/10.1017/S000711451200236X

In this paper, we give an overview of our research exploring the impact of physical and chemical processing on food proteins. There are three themes, applied to the proteins of wheat, soya, egg and dairy foods. Firstly, the impact of the Maillard reaction on food proteins is discussed, with a partic...