Food Protein Chemistry
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Language: en
Pages: 368
Pages: 368
Type: BOOK - Published: 2012-12-02 - Publisher: Elsevier
Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicoc
Language: en
Pages: 526
Pages: 526
Type: BOOK - Published: 2014-12-31 - Publisher: John Wiley & Sons
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.
Language: en
Pages: 672
Pages: 672
Type: BOOK - Published: 2017-11-13 - Publisher: Woodhead Publishing
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After t
Language: en
Pages: 432
Pages: 432
Type: BOOK - Published: 2020-01-30 - Publisher: Academic Press
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understandin
Language: en
Pages: 336
Pages: 336
Type: BOOK - Published: 2019-12-02 - Publisher: Walter de Gruyter GmbH & Co KG
This class-tested textbook gives an overview of the structure and functions of proteins and explains how amino acids form a defined structural entity with speci
