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Food Proteins and Their Applications

Food Proteins and Their Applications

Paperback

Series: Food Science and Technology

Technology & Engineering

ISBN10: 0367401045
ISBN13: 9780367401047
Publisher: CRC Press
Published: Oct 10 2019
Pages: 694
Weight: 2.45
Height: 1.60 Width: 6.90 Depth: 9.60
Language: English
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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Technology & Engineering