Protein Functionality in Food Systems

Author:

ISBN10: 824791975
ISBN13: 9780824791971

Publisher: CRC Press

Price: $199.95
Pages: 536
Edition:
Publish date: October 1994

Outline:
This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

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