Téléchargez le livre : Proteins in Food Processing
eBook Téléchargement ebook sans DRM
Lecture en ligne (streaming)
290,13 €
Téléchargement immédiat
Dès validation de votre commande
Ajouter à ma liste d'envies
Image Louise Reader présentation

Louise Reader

Lisez ce titre sur l'application Louise Reader.

badge apple Application Louise Reader
badge Android Application Louise Reader
Description
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. - Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins - Reviews the wide range of protein sources available - Examines ways of modifying protein sources - Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
Pages
674 pages
Collection
n.c
Parution
2017-11-13
Marque
Woodhead Publishing
EAN papier
9780081007228
EAN EPUB SANS DRM
9780081007297
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
290,13 €

Suggestions personnalisées