£60.56

Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

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£61 today · usual range £53–£61 · best ever £53

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Last 70 days · 70 data points (no recent data)

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£60.57 £52.02 £53.89 £55.75 £57.62 £59.48 £61.35 09 July 2026 26 July 2026 12 August 2026 29 August 2026 16 September 2026

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37 days 33 days · current 0 9 19 28 37 £53 £61 Days at Price

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Most common price: £53 (37 days, 52.9%)

Price range: £53 - £61

Price levels: 2 different prices over 70 days

Description

The processing of animal- and plant-based food proteins significantly impacts their structure, techno-functional properties, and nutritional quality. Techniques such as heating, extrusion, fermentation, and enzymatic hydrolysis alter protein conformation, leading to changes in solubility, emulsification, foaming, and gelation properties. For instance, heat treatment can denature proteins, improving digestibility but potentially reducing certain functional properties. Extrusion enhances texturization, making plant proteins more meat-like, while fermentation can improve bioavailability and reduce anti-nutritional factors in plant proteins. However, excessive processing may lead to the loss of essential amino acids or the formation of harmful compounds, such as advanced glycation end products (AGEs). Animal proteins generally exhibit higher stability during processing, whereas plant proteins may require additional modifications to achieve the desired functionalities. Balancing processing conditions is crucial to optimize both the techno-functional and nutritional attributes of proteins, ensuring they meet consumer demands for health, sustainability, and sensory appeal.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
27 April 2025
Listed Since
03 June 2025

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