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Functionality of Proteins in Food

Jezik EngleskiEngleski
Knjiga Meki uvez
Knjiga Functionality of Proteins in Food Joseph F. Zayas
Libristo kod: 02111416
Nakladnici Springer-Verlag Berlin and Heidelberg GmbH & Co. KG, studeni 2012
The book is devoted to expanding current views on protein functionality in food systems. A thorough... Cijeli opis
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185.99 €
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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.

Informacije o knjizi

Puni naziv Functionality of Proteins in Food
Autor Joseph F. Zayas
Jezik Engleski
Uvez Knjiga - Meki uvez
Datum izdanja 2012
Broj stranica 373
EAN 9783642638565
ISBN 3642638562
Libristo kod 02111416
Nakladnici Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
Težina 593
Dimenzije 155 x 235 x 21

Kategorija

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
Mathematics & Science > Biology, life sciences > Biochemistry
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