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Food Proteins and Their Applications.
・ISBN 978-0-367-40104-7 paper GB£ 68.99
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お気に入り
★★★
| 著者・編者 | Damodaran, Srinivasan, |
|---|---|
| シリーズ | (Food Science and Technology) |
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2019 |
| ページ数 | 694 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A00-41867＞ |
解説
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.