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Description for Food Proteins
Hardcover. 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. Editor(s): Nakai, Shuryo; Modler, H. Wayne. Num Pages: 390 pages, Ill. BIC Classification: KNDF; PDG; TDCT. Category: (P) Professional & Vocational. Dimension: 243 x 167 x 28. Weight in Grams: 764.
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
Product Details
Format
Hardback
Publication date
1999
Publisher
John Wiley & Sons Inc United States
Number of pages
390
Condition
New
Number of Pages
416
Place of Publication
, United States
ISBN
9780471297857
SKU
V9780471297857
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Shuryo Nakai
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.
Reviews for Food Proteins
"This truly is an essential guide for scientists...an indispensable resource for food chemists, scientists, nutrition researchers, and government researchers and inspectors." (Bioseparation, Vol. 9, No. 4, 2000) "...an invaluable source of information and an excellent reference." (Food Chemistry, Vol 72/1, 2000) "...it is good to see the importance placed on the chemistry of food proteins..." "...would be a ... Read more