Food Proteins and Their Applications

1st Edition

Srinivasan Damodaran

CRC Press
Published March 12, 1997
Reference - 694 Pages
ISBN 9780824798208 - CAT# DK5467
Series: Food Science and Technology

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Summary

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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