Food Proteins and Their Applications (Paperback) (ISBN-13: 9780367401047)

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.

Author: Srinivasan Damodaran
ISBN-10: 0367401045
ISBN-13: 9780367401047
Publisher: CRC Press
Language: English
Published: 10/10/2019
Pages: 694
Format: Paperback
Weight: 2.45lbs
Size: 9.60h x 6.90w x 1.60d