Food Proteins and Their Applications (Food Science and Technology (Marcel Dekker, Inc.), 80.)

✍ Scribed by Damodaran

Publisher: CRC Press
Year: 1997
Tongue: English
Edition: 1
Category: Library

No coin nor oath required. For personal study only.

✦ 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.

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