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Functional Properties of Food Macromolecules, Second Edition : Chapman & Hall Food Science Book - J. R. Mitchell

Functional Properties of Food Macromolecules, Second Edition

Chapman & Hall Food Science Book

Hardcover

Published: October 2007
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When developing new food products, it is important to understand the major mechanisms of food macromolecule interactions. The first edition of this book provided a useful scientific and theoretical base describing the reasons for polymer action. The second edition updates the substantial progress that has occurred during the last ten years in many aspects of understanding, measuring, and utilizing functional macromolecules. The shift to analyzing mixtures rather than single polymers is assessed and the relevant interactions that are known to take place between the large molecules are examined. A new chapter on high pressure processing is included to show the importance of new methodology to texturize proteins. The book is an essential reference for food scientists who need to understand the fundamental principles that underlie functional behavior of interacting food macromolecules.

Dilute Solution Viscometry Of Food Biopolymers. Water and Food Macromolecules. Gelation of Globular Proteins. Gelation of Polysaccharides. Structural properties of High Solids Biopolymer Systems. Functional Properties of Protein--Polysaccharide Mixtures. High Pressure Effects on Biopolymers. Emulsions and Foams. Index

ISBN: 9780751404210
ISBN-10: 0751404217
Series: Chapman & Hall Food Science Book
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 348
Published: October 2007
Publisher: Chapman and Hall
Country of Publication: GB
Dimensions (cm): 23.5 x 15.5  x 2.06
Weight (kg): 1.53
Edition Number: 2
Edition Type: Revised