Protein Functionality in Food Systems

1st Edition

Navam S. Hettiarachchy, Gregory R. Ziegler

CRC Press
Published May 10, 1994
Reference - 536 Pages
ISBN 9780824791971 - CAT# DK4986
Series: Ift Basic Symposium

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Summary

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

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