Protein Functionality in Food Systems
| By: | Navam S. Hettiarachchy; Gregory R. Ziegler |
| Publisher: | Taylor & Francis |
| Print ISBN: | 9780824791971 |
| eText ISBN: | 9781482293517 |
| Edition: | 1 |
| Copyright: | 1994 |
| Format: | Page Fidelity |
Lifetime - $107.99
eBook Features
Instant Access
Purchase and read your book immediately
Read Offline
Access your eTextbook anytime and anywhere
Study Tools
Built-in study tools like highlights and more
Read Aloud
Listen and follow along as Bookshelf reads to you
Details
Table of Contents
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.