Vetenskap & teknik

Protein Functionality in Food Systems

Navam S Hettiarachchy • Gregory R Ziegler

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536 sidor
2019

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.

Författare: Navam S Hettiarachchy, Gregory R Ziegler
Format: Pocket/Paperback
ISBN: 9780367402051
Språk: Engelska
Antal sidor: 536
Utgivningsdatum: 2019-09-19
Förlag: CRC Press