ABSTRACT
Am o n g several aspects of food quality, the nutritional value, safety, functional properties, and sensory attributes are related to the content and char acteristics of proteins and other nitrogenous compounds. Knowing the effect of these compounds on these attributes of quality, the food processor can set up requirements regarding the composition and features of raw materials and ingredients. He can also apply processing parameters that preserve the origi nal, valuable properties of proteins, destroy the harmful components, and do not induce undesirable changes.
