Food Proteins and Their Applications

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Food Proteins and Their Applications by Srinivasan Damodaran, CRC Press
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Author: Srinivasan Damodaran ISBN: 9781351447522
Publisher: CRC Press Publication: October 19, 2017
Imprint: CRC Press Language: English
Author: Srinivasan Damodaran
ISBN: 9781351447522
Publisher: CRC Press
Publication: October 19, 2017
Imprint: CRC Press
Language: English

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

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Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

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