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Description
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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- Format:PDF
- Pages:694 pages
- Publisher:CRC Press
- Publication Date:19/10/2017
- Category:
- ISBN:9781351447539
Other Formats
- EPUB from £53.09
- Hardback from £309.43
- Paperback / softback from £50.08
Information
-
Download Now
- Format:PDF
- Pages:694 pages
- Publisher:CRC Press
- Publication Date:19/10/2017
- Category:
- ISBN:9781351447539
