Food Proteins and Their Applications (Food Science And Technology Ser. #80)
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- Synopsis
- 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.
- Copyright:
- 1997
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781351447522
- Related ISBNs:
- 9780203755617, 9780367401047, 9780367401047, 9780824798208, 9780824798208
- Publisher:
- CRC Press
- Date of Addition:
- 06/14/20
- Copyrighted By:
- Marcel Dekker, Inc.
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Cooking, Food and Wine, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
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