Levnedsmiddelteknologi
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Protein Functionality in Food Systems
Udgivet af Taylor & Francis Ltd
ISBN
9780367402051
Om denne bog
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 s…
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Bogdetaljer
Forfatter
Gregory R. Ziegler, Navam S. Hettiarachchy
Forlag
Taylor & Francis Ltd
Kategori
Levnedsmiddelteknologi
ISBN-13
9780367402051
EAN
9780367402051
Format
Hæftet
Sprog
Engelsk
sider
536
Produktbeskrivelse
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.
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