Protein Functionality in Food Systems
CRC Press (Verlag)
978-0-367-40205-1 (ISBN)
Hettiarachchy, Navam S.; Ziegler, Gregory R.
Structure-Function Relationship of Food Proteins; Solubility of Proteins - Protein-Salt-Water Interactions; Protein Separation and Analysis of Certain Skeletal Muscle Proteins - Principles and Techniques; Computer-Aided Techniques for Quantitative Structure Activity Relationships Study of Food Proteins; Protein Interactions in Emulsions: Protein-Lipid Interactions; Protein Interactions in Foams - Protein-Gas Phase Interactions; Protein Interactions in Gels - Protein-Protein Interactions; Protein-Polysaccharide Interactions; Chemical and Enzymatic Modification of Proteins for Improved Functionality; Functionality of Soy Proteins; Whey Protein Functionality; Color as a Functional Property of Proteins; Protein Gel Ultrastructure and Functionality; Proteins as Fat Substitutes; Edible Films and Coatings from Proteins.
Erscheinungsdatum | 24.09.2019 |
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Verlagsort | London |
Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 453 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-367-40205-X / 036740205X |
ISBN-13 | 978-0-367-40205-1 / 9780367402051 |
Zustand | Neuware |
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