Hydrophobic Interactions in Food Systems

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Hydrophobic Interactions in Food Systems by Shuryo Nakai, CRC Press
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Author: Shuryo Nakai ISBN: 9781351090216
Publisher: CRC Press Publication: January 18, 2018
Imprint: CRC Press Language: English
Author: Shuryo Nakai
ISBN: 9781351090216
Publisher: CRC Press
Publication: January 18, 2018
Imprint: CRC Press
Language: English

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.

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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.

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