Functionality of Proteins in Food

By Joseph F. Zayas

Book Overview

The physico-chemical properties of proteins in food are of crucial importance in food quality and food processing. This book describes in detail the functional properties of food proteins and their modifications. Special attention is given to the improvement of existing and the design of new food systems using proteins with modified properties.

• Format: Paperback
• Language: English
• ISBN: 3642638562
• ISBN13: 9783642638565
• Release Date: November 2012
• Publisher: Springer
• Length: 373 Pages
• Weight: 1.19 lbs.
• Dimensions: 0.8" x 6.1" x 9.2"