Srinivasan Damodaran, Food Proteins and Their Applications
ISBN: 0824798201 | edition 1997 | CHM | 694 pages | 11 mb
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,...
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