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Abstract

Proteins are fundamental and integral food components, both nutritionally and functionally. Nutritionally, they are a source of energy and amino acids, which are essential for growth and maintenance. Functionally, they affect the physicochemical and sensory properties of various proteinaceous foods. In addition, many dietary proteins possess specific biological properties that make these components potential ingredients of functional or health-promoting foods. These proteins may also affect the technological functionality of the intended end-products. On the other hand, it is essential to apply or develop technologies which retain or even enhance the activity of bioactive components in food systems. This review article focuses on the effects of processing on the properties of bioactive proteins derived from various sources. A special emphasis is given to milk proteins as their psychological and technological functionality has been studied extensively.

This is one of five technology theme papers produced within the concerted action 'Functional Food Science in Europe' (FUFOSE), which is part of the European Commission's Fourth Framework Programme for research and technological development.

Additional information

Authors: KORHONEN H, Agricultural Research Centre of Finland, Food Research Institute, Jokioinen (FI);PIHLANTO-LEPPÄLÄ A, Agricultural Research Centre of Finland, Food Research Institute, Jokioinen (FI);RANTAMÄKI P, Agricultural Research Centre of Finland, Food Research Institute, Jokioinen (FI);TUPASELA T, Agricultural Research Centre of Finland, Food Research Institute, Jokioinen (FI)
Bibliographic Reference: A paper published in 'Functional food science in Europe - volume 2', EUR 18591 EN, pp.19-31.
Availability: EUR-OP reference: CG-NO-18591-EN-S; price: 71 euros (set of 3 volumes). Available from EUR-OP sales agents. URL: http://eur-op.eu
ISBN: ISBN: 92-828-4776-4 (3
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