Articoli correlati a Structure-Function Properties of Food Proteins
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The functional properties of food proteins affect behavior in food systems and influence the quality attributes (structure, texture, mouth-feel, and flavor) of the final product. These attributes are precisely those that concern food engineers and technologists when developing new products. This volume provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Annotation copyright Book News, Inc. Portland, Or.
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- EditoreAcademic Pr
- Data di pubblicazione1995
- ISBN 10 0125543603
- ISBN 13 9780125543606
- RilegaturaCopertina rigida
- Numero edizione1
- Numero di pagine271
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Structure-Function Properties of Food Proteins (Food Science and Technology)
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Condizione: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Codice articolo Z1-H-008-01477
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