Protein functionality in food systems
Auteur :
Hettiarachchy, Navam S. / Ziegler, Gregory R.
Éditeur :
Taylor & Francis Ltd
ISBN :
9780367402051
Date de publication :
19 sept. 2019
Dimensions :
22,9 x 15,2 cm
Poids :
453 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.