Food Proteins and Their Applications
Book Details
Format
Hardback or Cased Book
Book Series
Food Science and Technology
ISBN-10
0824798201
ISBN-13
9780824798208
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
US
Country of Publication
GB
Publication Date
Mar 12th, 1997
Print length
694 Pages
Weight
1,438 grams
Dimensions
25.80 x 18.30 x 4.30 cms
Product Classification:
Dietetics & nutritionBiochemistryFood & beverage technology
Ksh 75,600.00
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Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. This book offers solutions to the problems related to the complexity of food composition, preparation and storage.
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
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