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.
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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.
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Edition: 2019, CRC Press
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0367401045
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9780367401047
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2019
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English
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Seller's Description: New. Food Science and Technology . Intended for professional and scholarly audience.
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0367401045
ISBN-13:
9780367401047
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0367401045
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9780367401047
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Edition: 1997, CRC Press
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1997
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Edition: 1997, CRC Press
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9780824798208
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1997
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Books by Srinivasan Damodaran
