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Functionality of Proteins in Food

Functionality of Proteins in Food

Paperback

Technology & EngineeringBiologyChemistry

ISBN10: 3642638562
ISBN13: 9783642638565
Publisher: Springer
Published: Nov 1 2012
Pages: 373
Weight: 1.19
Height: 0.80 Width: 6.14 Depth: 9.21
Language: English
The physico-chemical properties of proteins in food are of crucial importance in food quality and food processing. This book describes in detail the functional properties of food proteins and their modifications. Special attention is given to the improvement of existing and the design of new food systems using proteins with modified properties.

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