SOURCES, PROPERTIES AND TYPES OF FOOD PROTEINS
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Date
2015
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Abstract
The concept of functional proteins was not born until the 1950s and, initially, the only
commercially-produced functional proteins were merely dried fresh foods, for example dried
egg white and non-fat dried milk. These products were similar to their fresh counterparts and
no attempt was made in food industry to purify or fractionate proteins. The use of purified
proteins was first achieved in other industries. For example, casein had been produced for
many years piror to its isolation for food usage for plastic production and paper coating.
Description
TNV_IJSET_2015_4(1)251-252
Keywords
Veterinary Science