PROTEIN FUNCTIONALITY IN FOOD SYSTEMS by Navam S. Hittiarachchy, Gregory R. Ziegler ( 9780824791971 )

Item Details

Title:

PROTEIN FUNCTIONALITY IN FOOD SYSTEMS
17TH ANNUAL SYMPOSIUM : 53RD ANNUAL MEETING : PAPERS

By:

Navam S. Hittiarachchy, Gregory R. Ziegler

Format:

Hardback

List price:

£260.00

Our price:

£234.00

Discount:

10% off

You save:

£26.00

ISBN 10:

0824791975

ISBN 13:

9780824791971

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Publisher:

TAYLOR & FRANCIS INC

Pub. date:

1 May, 1994

Series:

IFT Basic Symposium 9

Pages:

536

Description:

Examines the contributions of proteins to the technological and organoleptic characteristics of food. This book provides a basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients.

Synopsis:

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.

Illustrations:

illustrations

Publication:

Imprint:

Marcel Dekker Inc

Returns:

Returnable

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