Food Proteins offers information required for improving the quality of food protein products.<br> * The text will help in gaining new ideas for conducting useful research on food proteins and enzymes.<br> * Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing<br> * Includes the fundamental concept required for understanding the modern food protein chemistry<br> * Explores the relationships between the structures, functions, and properties of different food proteins
"This truly is an essential guide for scientists...an indispensable resource for food chemists, scientists, nutrition researchers, and government researchers and inspectors." (Bioseparation, Vol. 9, No. 4, 2000)
"...an invaluable source of information and an excellent reference." (Food Chemistry, Vol 72/1, 2000) "...it is good to see the importance placed on the chemistry of food proteins..."
"...would be a useful reference for anybody interested in food protein chemistry and processing..." (Chemistry & Industry, 4th December 2000)
"This is an essential guide which will inspire new ideas for conducting useful research..." (Beverage and Food World, August 2000)
Milk Processing (H. Modler).
Meat Processing (Y. Xiong).
Poultry Processing (L. Young & J. Northcutt).
Egg Processing (R. Nakamura & E. Doi).
Bread-Making (S. Nakai & P. Wing).
Cereal Processing (O. Chung & Y. Pomerantz).
Soybean Processing (D. Fukushima).
Confectionery (R. Boutin).
Number Of Pages: 390
Published: 14th December 1999
Country of Publication: US
Dimensions (cm): 24.0 x 16.0
Weight (kg): 0.69
Edition Number: 1