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Functionality of Proteins in Food
Joseph F. Zayas
€ 194.97
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Description for Functionality of Proteins in Food
Paperback. Num Pages: 373 pages, 21 black & white tables. BIC Classification: PSB; TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 20. Weight in Grams: 593.
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional ... Read more
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Springer-Verlag Berlin and Heidelberg GmbH & Co. KG Germany
Number of pages
373
Condition
New
Number of Pages
373
Place of Publication
Berlin, Germany
ISBN
9783642638565
SKU
V9783642638565
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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