CRC Press
"Food Proteins And Their Applications | Food & Nutrition
Specifiche
MarcaCRC Press
CondizioneNuovo
Descrizione
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. |Food Proteins and Their Applications | Food & Nutrition
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