Food Proteins and Their Applications
CRC Press (Verlag)
978-0-367-40104-7 (ISBN)
Damodaran, Srinivasan
Physicochemical bases of protein functionality; food proteins - an overview; thermal denaturation and coagulation of proteins; protein-stabilized foams and emulsions; protein gelation; protein-lipid and protein-flavour interactions; protein-polysaccharide interactions; structure-function relationships of food proteins; structure-function relationships of caseins; structure-function relationships of whey proteins; structure-function relationships of soy proteins; structure-function relationships of wheat proteins; structure and functionality of egg proteins; structure-function relationships of muscle proteins; processing technology to improve functionality of proteins in food systems; enzyme and chemical modification of proteins; genetic engineering of food proteins; functionality of protein hydrolysates; high-pressure effects on proteins; protein and protein-polysaccharide microparticles; edible protein films and coatings; effects of processing and storage on the nutritional value of food proteins; extraction of milk proteins; chemical and physical methods for the characterization of proteins; applications of immunochemistry for protein structure control.
Erscheinungsdatum | 01.10.2019 |
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Reihe/Serie | Food Science and Technology |
Verlagsort | London |
Sprache | englisch |
Maße | 174 x 246 mm |
Gewicht | 453 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-367-40104-5 / 0367401045 |
ISBN-13 | 978-0-367-40104-7 / 9780367401047 |
Zustand | Neuware |
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