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Chemical and Functional Properties of Food Proteins
Language: en
Pages: 506
Authors: Zdzislaw E. Sikorski
Categories: Technology & Engineering
Type: BOOK - Published: 2001-06-22 - Publisher: CRC Press

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Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functio
Chemical and Functional Properties of Food Components
Language: en
Pages: 546
Authors: Zdzislaw E. Sikorski
Categories: Technology & Engineering
Type: BOOK - Published: 2006-10-25 - Publisher: CRC Press

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Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post har
Applied Food Protein Chemistry
Language: en
Pages: 526
Authors: Zeynep Ustunol
Categories: Technology & Engineering
Type: BOOK - Published: 2014-12-31 - Publisher: John Wiley & Sons

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Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.
Functionality of Proteins in Food
Language: en
Pages: 383
Authors: Joseph F. Zayas
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object
Chemical and Functional Properties of Food Saccharides
Language: en
Pages: 440
Authors: Piotr Tomasik
Categories: Technology & Engineering
Type: BOOK - Published: 2003-10-20 - Publisher: CRC Press

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This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international