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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Functional Properties of Food Macromolecules

Functional Properties of Food Macromolecules

Hill, S. E.
Mitchell, J. R.
Ledward, David A.

Hardcover

Series: Chapman & Hall Food Science Book

Technology & Engineering

ISBN10: 0751404217
ISBN13: 9780751404210
Publisher: Springer Nature
Published: Aug 31 1998
Pages: 348
Weight: 1.52
Height: 0.81 Width: 6.14 Depth: 9.21
Language: English
When developing new food products, it is important to understand the major mechanisms of food macromolecule interactions. The first edition of this book provided a useful scientific and theoretical base describing the reasons for polymer action. The second edition updates the substantial progress that has occurred during the last ten years in many aspects of understanding, measuring, and utilizing functional macromolecules. The shift to analyzing mixtures rather than single polymers is assessed and the relevant interactions that are known to take place between the large molecules are examined. A new chapter on high pressure processing is included to show the importance of new methodology to texturize proteins. The book is an essential reference for food scientists who need to understand the fundamental principles that underlie functional behavior of interacting food macromolecules.

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