Food Proteins
Processing Applications
Seiten
2000
Wiley-VCH Publishers Inc.,U.S. (Verlag)
978-0-471-29785-7 (ISBN)
Wiley-VCH Publishers Inc.,U.S. (Verlag)
978-0-471-29785-7 (ISBN)
This book covers the information required for improving the quality of food protein products. It explores the relationships between the structures, functions, and the chemical and physical properties of different food proteins, emphasizing their most useful applications as well as protein behavior during processing.
Food Proteins offers information required for improving the quality of food protein products.
* The text will help in gaining new ideas for conducting useful research on food proteins and enzymes.
* Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing
* Includes the fundamental concept required for understanding the modern food protein chemistry
* Explores the relationships between the structures, functions, and properties of different food proteins
Food Proteins offers information required for improving the quality of food protein products.
* The text will help in gaining new ideas for conducting useful research on food proteins and enzymes.
* Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing
* Includes the fundamental concept required for understanding the modern food protein chemistry
* Explores the relationships between the structures, functions, and properties of different food proteins
SHURYO NAKAI, PhD, is Professor Emeritus at the University of British Columbia, Vancouver, B.C., Canada. H. WAYNE MODLER, PhD, formerly of Agriculture Canada, is now a consultant and dairy specialist based in Kemptville, Ontario, Canada.
Milk Processing (H. Modler).
Meat Processing (Y. Xiong).
Poultry Processing (L. Young & J. Northcutt).
Egg Processing (R. Nakamura & E. Doi).
Bread-Making (S. Nakai & P. Wing).
Cereal Processing (O. Chung & Y. Pomerantz).
Soybean Processing (D. Fukushima).
Confectionery (R. Boutin).
Index.
| Erscheint lt. Verlag | 11.1.2000 |
|---|---|
| Sprache | englisch |
| Maße | 160 x 240 mm |
| Gewicht | 703 g |
| Einbandart | gebunden |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-471-29785-2 / 0471297852 |
| ISBN-13 | 978-0-471-29785-7 / 9780471297857 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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