Chemical And Functional Properties Of Food Proteins
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Language: en
Pages: 506
Pages: 506
Type: BOOK - Published: 2001-06-22 - Publisher: CRC Press
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functio
Language: en
Pages: 546
Pages: 546
Type: BOOK - Published: 2006-10-25 - Publisher: CRC Press
Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post har
Language: en
Pages: 526
Pages: 526
Type: BOOK - Published: 2014-12-31 - Publisher: John Wiley & Sons
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.
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: 440
Pages: 440
Type: BOOK - Published: 2003-10-20 - Publisher: CRC Press
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international