Food Proteins and Their Applications - Food Science and Technology - Srinivasan Damodaran - Books - Taylor & Francis Ltd - 9780367401047 - October 10, 2019
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Srinivasan Damodaran
Food Proteins and Their Applications - Food Science and Technology 1st edition

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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.

694 pages

Media Books     Paperback Book   (Book with soft cover and glued back)
Released October 10, 2019
ISBN13 9780367401047
Publishers Taylor & Francis Ltd
Pages 694
Dimensions 246 × 174 × 37 mm   ·   1.24 kg
Language English  

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