Food Proteins
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Language: en
Pages: 457
Pages: 457
Type: BOOK - Published: 2011-09-09 - Publisher: Elsevier
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range
Language: en
Pages: 672
Pages: 672
Type: BOOK - Published: 2017-11-13 - Publisher: Woodhead Publishing
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After t
Language: en
Pages: 383
Pages: 383
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object
Language: en
Pages: 526
Pages: 526
Type: BOOK - Published: 2014-12-19 - Publisher: John Wiley & Sons
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.
Language: en
Pages: 537
Pages: 537
Type: BOOK - Published: 2021-06-09 - Publisher: Royal Society of Chemistry
This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together
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