This reference is ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protein investigation results-delineating basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.

The first volume to focus exclusively on the analysis of food proteins.

Food Protein Analysis

• explains the Kjeldahl method and combustion of nitrogen analyzers
• describes copper binding techniques in the Biuret, Lowry, and Bicinchoninic acid assays
• discusses the determination of trace protein allergens in soy beans, peanuts, wheat, and related cereals
• offers general sample pretreatment strategies to avoid interference in test results
• evaluates immunological techniques for protein speciation of raw and cooked meats
• addresses the rapid detection of the bovine spongiform encephalopathy (BSE) agent and other transmissible spongiform encephalopathic agents
• examines the effect of processing on protein nutrient values as seen in milk and milk powders, infant formulas, feeds and concentrates for livestock, legumes and oilseeds, and cereal and cereal products
• covers protein digestibility and denaturation, chemical deterioration, and matrix effects on the rate of deterioration of protein ingredients

With over 1000 works cited, this comprehensive reference is essential reading for nutritionists; food and food protein chemists; surface, colloid, organic, flavor, enzyme, and lipid chemists and biochemists; food scientists and technologists; biotechnologists; agriculturists; dietitians; microbiologists; toxicologists; and upper-level undergraduate and graduate students in these disciplines.