Protein functionality in food systems
Auteur :
Hettiarachchy, Navam S. / Ziegler, Gregory R.
Éditeur :
Taylor & Francis Inc
ISBN :
9780824791971
Date de publication :
10 mai 1994
Dimensions :
22,9 x 15,2 cm
Poids :
820 g
Langue :
Anglais
Pays d'origine :
USA
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.