| Protein Structure-Function Relationships in Foods Contributor(s): Smith, J. L. (Author), Yada, R. Y. (Editor), Yada, Rickey Y. (Editor) |
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ISBN: 0751401862 ISBN-13: 9780751401868 Publisher: Springer OUR PRICE: $104.49 Product Type: Hardcover Published: May 1994 Annotation: Food proteins constitute a diverse and complex collection of biological macromolecules. Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and state of foods is largely dictated by changes to the structure of structure-related properties of the proteins involved. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General |
| Dewey: 664 |
| LCCN: 94070121 |
| Physical Information: 0.79" H x 6.38" W x 9.49" (1.20 lbs) 216 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. |