Food Proteins

Processing Applications

AvNakai,Modler

Inbunden, Engelska, 2000

2 494 kr

Beställningsvara. Skickas inom 7-10 vardagar. Fri frakt över 249 kr.

Fler format och utgåvor

Inbunden

4 893 kr

Beskrivning

Food Proteins offers information required for improving the quality of food protein products.* The text will help in gaining new ideas for conducting useful research on food proteins and enzymes.* Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing* Includes the fundamental concept required for understanding the modern food protein chemistry* Explores the relationships between the structures, functions, and properties of different food proteins

Produktinformation

Utgivningsdatum:2000-01-11
Mått:160 x 240 x 26 mm
Vikt:703 g
Format:Inbunden
Språk:Engelska
Antal sidor:416
Förlag:John Wiley & Sons Inc
ISBN:9780471297857

Utforska kategorier

Mer om författaren

SHURYO NAKAI, PhD, is Professor Emeritus at the University of British Columbia, Vancouver, B.C., Canada. H. WAYNE MODLER, PhD, formerly of Agriculture Canada, is now a consultant and dairy specialist based in Kemptville, Ontario, Canada.

Recensioner i media

"This truly is an essential guide for scientists...an indispensable resource for food chemists, scientists, nutrition researchers, and government researchers and inspectors." (Bioseparation, Vol. 9, No. 4, 2000)"...an invaluable source of information and an excellent reference." (Food Chemistry, Vol 72/1, 2000) "...it is good to see the importance placed on the chemistry of food proteins...""...would be a useful reference for anybody interested in food protein chemistry and processing..." (Chemistry & Industry, 4th December 2000)"This is an essential guide which will inspire new ideas for conducting useful research..." (Beverage and Food World, August 2000)

Innehållsförteckning

Milk Processing (H. Modler). Meat Processing (Y. Xiong). Poultry Processing (L. Young & J. Northcutt). Egg Processing (R. Nakamura & E. Doi). Bread-Making (S. Nakai & P. Wing). Cereal Processing (O. Chung & Y. Pomerantz). Soybean Processing (D. Fukushima). Confectionery (R. Boutin). Index.