Proteins: Chemistry, Characterization, and Quality

S. Sforza, T. Tedeschi, P.A. Wierenga

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

3 Citations (Scopus)


Proteins are one of the major macronutrients in food, and several traditional food commodities are good sources of proteins (meat, egg, milk and dairy products, fish, and soya). Proteins are polymers made by 20 different amino acids. They might undergo desired or undesired chemical or enzymatic modifications during processing and storage of food. They have nutritional value, since they provide essential amino acids, but proteins and modified protein can also be used to provide structure to the food. Analytical methods for food proteins are devoted to determine total concentration, type, molecular structure, and functional properties.
Original languageEnglish
Title of host publicationEncyclopedia of Food and Health
EditorsB. Caballero, P. Finglas, F. Toldrá
PublisherAcademic Press
ISBN (Print)9780123849472
Publication statusPublished - 2016


  • Amino acids
  • Chromatography
  • Dumas method
  • Emulsions
  • Essential amino acids
  • Foaming properties
  • Gel electrophoresis
  • Gelling properties
  • Kjeldahl method
  • Maillard reaction
  • Peptides
  • Protein digestibility
  • Protein source
  • Proteins


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