Food Proteins: Processing ApplicationsAuthor: Shuryo Nakai (Editor), H. Wayne Modler (Editor)
Publisher: Wiley Publishing, Inc.
Publish date: January 2000
Food Proteins offers information required for improving the quality of food protein products. * The text will help in gaining new ideas for conducting useful research on food proteins and enzymes. * Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing * Includes the fundamental concept required for understanding the modern food protein chemistry * Explores the relationships between the structures, functions, and properties of different food proteins