Functionality of Proteins in Food

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Functionality of Proteins in Food

Functionality of Proteins in Food

Name: Functionality of Proteins in Food
ISBN: 9783642591167

Prof. Dr. Joseph F. Zayas (auth.)

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The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important relationship between protein confirmation, physico-chemical and functional properties. Special attention is given to the influence of protein functionality on food quality, food production and related economical aspects and to the use of various proteins for improving existing and designing new food products.

Jahr:

1997

Auflage:

Verlag:

Springer-Verlag Berlin Heidelberg

Sprache:

english

Seiten:

373

ISBN 10:

3642591167

ISBN 13: