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Functional Properties of Food Macromolecules
Language: en
Pages: 374
Authors: S.E. Hill
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Type: BOOK - Published: 1998-08-31 - Publisher: Springer Science & Business Media

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This edition updates the substantial progress that has occurred since 1988 in many aspects of understanding, measuring and utilizing functional macromolecules.
Functional Properties of Food Components
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Authors: Yeshajahu Pomeranz
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-02 - Publisher: Academic Press

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An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and
Handbook of Food Chemistry
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Authors: Peter Chi Keung Cheung
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This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, thi
Chemical and Functional Properties of Food Proteins
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Authors: Zdzislaw E. Sikorski
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Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functio
Food Formulation
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Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation