• 67,99 €

Descrição da editora

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

GÉNERO
Profissional e técnico
LANÇADO
2017
19 de outubro
IDIOMA
EN
Inglês
PÁGINAS
694
EDITORA
CRC Press
TAMANHO
38,2
MB

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