Joe Regenstein: 2 books
Food Protein Chemistry
An Introduction for Food Scientists
Language: English
Release Date: December 2, 2012
Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed...
Genetic Modification and Food Quality
A Down to Earth Analysis
Language: English
Release Date: June 26, 2015
The development of recombinant DNA methods has changed the face of the food industry over the last 50 years. Crops which have been genetically modified are being cultivated in more and more countries and this process is likely to accelerate as desirable traits are identified and transferred to appropriate...