Related Books

Hydrophobic Interactions in Food Systems
Language: en
Pages: 322
Authors: Shuryo Nakai
Categories: Science
Type: BOOK - Published: 2018-01-18 - Publisher: CRC Press

DOWNLOAD EBOOK

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to t
Hydrophobic Interactions in Food Systems
Language: en
Pages: 198
Authors: Shuryo Nakai
Categories: Science
Type: BOOK - Published: 2018-01-18 - Publisher: CRC Press

DOWNLOAD EBOOK

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to t
Protein Functionality in Food Systems
Language: en
Pages: 542
Authors: Navam S. Hettiarachchy
Categories: Technology & Engineering
Type: BOOK - Published: 1994-05-10 - Publisher: CRC Press

DOWNLOAD EBOOK

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding th
Proteins in Food Processing
Language: en
Pages: 705
Authors: Rickey Y. Yada
Categories: Technology & Engineering
Type: BOOK - Published: 2004-04-22 - Publisher: Elsevier

DOWNLOAD EBOOK

Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished intern
Methods of Testing Protein Functionality
Language: en
Pages: 290
Authors: G. M. Hall
Categories: Technology & Engineering
Type: BOOK - Published: 1996-06-30 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functional