Related Books
Language: en
Pages: 457
Pages: 457
Type: BOOK - Published: 2011-09-09 - Publisher: Elsevier
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range
Language: en
Pages: 998
Pages: 998
Type: BOOK - Published: 2017-10-19 - Publisher: Routledge
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein
Language: en
Pages: 383
Pages: 383
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object
Language: en
Pages: 516
Pages: 516
Type: BOOK - Published: 2019-10-31 - Publisher: Royal Society of Chemistry
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about
Language: en
Pages: 1397
Pages: 1397
Type: BOOK - Published: 2005-09-02 - Publisher: John Wiley & Sons
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensabl