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Food Proteins and Their Applications


ISBN10: 824798201
ISBN13: 9780824798208

Publisher: CRC Press

Price: $249.95
Pages: 694
Publish date: Dezember 1997

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.