Functionality of Proteins in Food, Joseph F. Zayas
Автор: Joseph F. Zayas Название: Functionality of Proteins in Food ISBN: 3540602526 ISBN-13(EAN): 9783540602521 Издательство: Springer Рейтинг: Цена: 43184.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The physico-chemical properties of proteins in food are of crucial importance in food quality and food processing. This book details the functional properties of food proteins and their modifications. Special attention is given to the improvement of existing and the design of new food systems using proteins with modified properties.
Автор: Timothy Johns; John T. Romeo Название: Functionality of Food Phytochemicals ISBN: 1461377145 ISBN-13(EAN): 9781461377146 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the 36th Annual Meeting of the Phytochemical Society of North America held in New Orleans, Louisiana, August 10-14, 1996
Автор: George M. Hall Название: Methods of Testing Protein Functionality ISBN: 075140053X ISBN-13(EAN): 9780751400533 Издательство: Springer Рейтинг: Цена: 18284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functionality. Functional properties include viscosity, emulsification and foam formation. This book reviews the important techniques for the assessment for protein.
Описание: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products.
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