Items related to Protein Functionality in Food Systems

Protein Functionality in Food Systems - Softcover

Hettiarachchy, Navam S.; Ziegler, Gregory R.

 
9780367402051: Protein Functionality in Food Systems
Softcover
ISBN 10: 036740205X ISBN 13: 9780367402051
Publisher: CRC Press, 2019

Synopsis

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

"synopsis" may belong to another edition of this title.

About the Author

Hettiarachchy, Navam S.; Ziegler, Gregory R.

From the Back Cover

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

"About this title" may belong to another edition of this title.

Publisher
CRC Press
Publication date
2019
Language
English
ISBN 10 
036740205X
ISBN 13 
9780367402051
Binding
Paperback
Edition number
1
Number of pages
536