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.
1101591151
Food Proteins and Their Applications
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.
63.99
In Stock
5
1
Food Proteins and Their Applications
694Food Proteins and Their Applications
694eBook
$63.99
$84.99
Save 25%
Current price is $63.99, Original price is $84.99. You Save 25%.
Related collections and offers
63.99
In Stock
From the B&N Reads Blog