Food Proteins and Their Applications Paperback / softback
by Srinivasan Damodaran
Part of the Food Science and Technology series
Paperback / softback
- Information
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.
Information
-
Out of StockMore expected soonContact us for further information
- Format:Paperback / softback
- Pages:694 pages
- Publisher:Taylor & Francis Ltd
- Publication Date:10/10/2019
- Category:
- ISBN:9780367401047
Other Formats
- Hardback from £309.43
- EPUB from £51.29
- PDF from £51.29
Information
-
Out of StockMore expected soonContact us for further information
- Format:Paperback / softback
- Pages:694 pages
- Publisher:Taylor & Francis Ltd
- Publication Date:10/10/2019
- Category:
- ISBN:9780367401047
