Functionality of Proteins in Food

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Biology and other natural sciences - Plants: Agriculture and Forestry
Functionality of Proteins in Food

Functionality of Proteins in Food

Name: Functionality of Proteins in Food
ISBN: 9783642638565

Prof. Dr. Joseph F. Zayas (auth.)

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The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important relationship between protein confirmation, physico-chemical and functional properties. Special attention is given to the influence of protein functionality on food quality, food production and related economical aspects and to the use of various proteins for improving existing and designing new food products.

Kateqoriyalar:

Biology and other natural sciences - Plants: Agriculture and Forestry

İl:

1997

Nəşr:

Nəşriyyat:

Springer-Verlag Berlin Heidelberg

Dil:

english

Səhifələr:

373

ISBN 10: