Study on Physicochemical Properties of Food Protein
Language: English
Published by MDPI AG, 2024
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 72.20
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Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - This reprint discusses the importance of studying the physicochemical properties of food proteins, which play crucial roles in providing essential amino acids and contributing to the overall quality of our foods. The demand for sustainable and nutritious food sources has led to a surge of interest in understanding and utilizing proteins derived from various sources. The studies in this reprint explore various aspects, including protein solubility, structural integrity, emulsifying properties, and allergenic epitopes, as well as the application of different processing techniques such as ultrasonication, high-pressure processing, and esterification. These findings not only contribute to a deeper understanding of the role of proteins in food products but also provide valuable insights for the food industry in terms of product development, process optimization, and the potential application of novel protein-based materials. The research presented showcases the potential of food proteins and their modifications in various applications, emphasizing the need for continued research and innovation in this field. …
Seller Inventory # 9783036598680
- Title
- Study on Physicochemical Properties of Food Protein
- Publisher
- MDPI AG
- Publication year
- 2024
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 3036598685
- ISBN 13
- 9783036598680
- Item weight
- 610 grams
- Dimensions
- 250x175x15 mm
This reprint discusses the importance of studying the physicochemical properties of food proteins, which play crucial roles in providing essential amino acids and contributing to the overall quality of our foods. The demand for sustainable and nutritious food sources has led to a surge of interest in understanding and utilizing proteins derived from various sources. The studies in this reprint explore various aspects, including protein solubility, structural integrity, emulsifying properties, and allergenic epitopes, as well as the application of different processing techniques such as ultrasonication, high-pressure processing, and esterification. These findings not only contribute to a deeper understanding of the role of proteins in food products but also provide valuable insights for the food industry in terms of product development, process optimization, and the potential application of novel protein-based materials. The research presented showcases the potential of food proteins and their modifications in various applications, emphasizing the need for continued research and innovation in this field.
"Synopsis" may belong to another edition of this title.
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