Food Proteins and Their Applications by Srinivasan Damodaran & Alain Paraf

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.
`Author(s) :` Srinivasan Damodaran	`Format :` Hardback Book
`ISBN-10 :` 0824798201	`ISBN-13 :` 9780824798208
`RRP :` £145.00	`Best available price :` £ / $
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Product Details:

Series Title : Food Science & Technology S.

Country Publication : United States

Publication Date : 12/03/1997

Publisher : Taylor & Francis Ltd

Page Length : 694mm

Page Size : 267mm