Functional Properties of Proteins and Lipids

Bys: American Chemical Society. Division of Agricultural and Food Chemistry and Mexico) Chemical Congress of North America 1997 (Cancun

Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modeling to predict functionality. The majority of the chapters are based on new data, making the volume an important tool for a wide range of industrial and food chemists.

• Format: Hardcover
• Language: English
• ISBN: 0841235848
• ISBN13: 9780841235847
• Release Date: November 1998
• Publisher: American Chemical Society
• Length: 308 Pages
• Weight: 1.34 lbs.
• Dimensions: 0.8" x 6.1" x 9.2"