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Hydrophobic Interactions in Food Systems

By: (Author) Shuryo Nakai

Werezi Extended Catalogue
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Ksh 17,100.00

Format: Hardback or Cased Book

ISBN-10: 1315894211

ISBN-13: 9781315894218

Publisher: Taylor & Francis Ltd

Imprint: CRC Press

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Nov 29th, 2017

Print length: 198 Pages

Weight: 530 grams

Product Classification: Food & beverage technology

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This book prompts field scientists to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second presents an example of the application of hydrophobic concept.
This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins.

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