Biochemistry of food proteins (Paperback, Softcover reprint of the original 1st ed. 1992)

Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new develop ments have been of special significance. In this sense, therefore, they are welcome updates.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Release date:	August 2014
First published:	1992
Authors:	B.J.F. Hudson
Dimensions:	216 x 140 x 22mm (L x W x T)
Format:	Paperback
Pages:	419
Edition:	Softcover reprint of the original 1st ed. 1992
ISBN-13:	978-1-4684-9897-4
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4684-9897-5
Barcode:	9781468498974

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