Hydrophobic Interactions in Food Systems

By Shuryo Nakai

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins.

• Format: Hardcover
• Language: English
• ISBN: 0849360447
• ISBN13: 9780849360442
• Release Date: January 1988
• Publisher: CRC Press
• Length: 200 Pages
• Weight: 2.00 lbs.