Functional Properties Of Food Components
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Language: en
Pages: 583
Pages: 583
Type: BOOK - Published: 2012-12-02 - Publisher: Academic Press
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and
Language: en
Pages: 549
Pages: 549
Type: BOOK - Published: 2012-12-02 - Publisher: Elsevier
Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochem
Language: en
Pages: 506
Pages: 506
Type: BOOK - Published: 2001-06-22 - Publisher: CRC Press
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functio
Language: en
Pages: 406
Pages: 406
Type: BOOK - Published: 2010-12-12 - Publisher: CRC Press
Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content,
Language: en
Pages: 351
Pages: 351
Type: BOOK - Published: 2006-11-29 - Publisher: CRC Press
Recent studies have raised concerns about the health effects of dietary exposure to trace elements. An estimated 40 percent of the world's population suffers fr
