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Functionality of Proteins in Food /
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 r...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Berlin, Heidelberg :
Springer Berlin Heidelberg : Imprint : Springer,
1997.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Ch. 1. Solubility of Proteins
- Ch. 2. Water Holding Capacity of Proteins
- Ch. 3. Emulsifying Properties of Proteins
- Ch. 4. Oil and Fat Binding Properties Of Proteins
- Ch. 5. Foaming Properties of Proteins
- Ch. 6. Gelling Properties of Proteins.