Hiển thị biểu ghi dạng vắn tắt

dc.contributor.authorYada, Rickey Y. (editor)
dc.date.issued2018
dc.identifier.isbn978-0-08-100729-7
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/10086
dc.descriptionxii, 654 p. : ill. (some color)
dc.description.abstractReviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods.
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofseriesWoodhead Publishing series in food science, technology and nutrition
dc.subjectFood industry and trade
dc.subject.otherProteins in human nutrition
dc.titleProteins in food processing
dc.typeBook
dc.description.version2nd edition


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Hiển thị biểu ghi dạng vắn tắt