Food Proteins and Their Applications
Food Proteins and Their Applications Books
Product Description
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 correlated to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/stout replacers, protein-based edible films, and extraction procedures.
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