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Item Details
Title: FOOD PROTEINS AND THEIR APPLICATIONS
By: Srinivasan Damodaran, Alain Paraf (Editor)
Format: Hardback

List price: £375.00
Our price: £337.50
Discount:
10% off
You save: £37.50
ISBN 10: 0824798201
ISBN 13: 9780824798208
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: TAYLOR & FRANCIS INC
Pub. date: 12 March, 1997
Series: Food Science & Technology v. 80
Pages: 694
Description: 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. This book offers solutions to the problems related to the complexity of food composition, preparation and storage.
Synopsis: 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.
Illustrations: illustrations
Publication: US
Imprint: Marcel Dekker Inc
Returns: Returnable
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