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.
- ISBN10 0585139237
- ISBN13 9780585139234
- Publish Date December 1997
- Publish Status Active
- Publish Country US
- Publisher Taylor & Francis Inc
- Imprint Marcel Dekker Inc
- Format eBook
- Language English