Food Proteins and Their Applications

✍ Scribed by Srinivasan Damodaran

Publisher: CRC Press
Year: 1997
Tongue: English
Leaves: 694
Series: Food Science and Technology
Edition: 1
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

This comprehensive reference reviews the physicochemical 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;offering solutions to current problems related to the complexity of food composition, preparation, and storage.

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