Food Proteins - Properties and Characterization (Hardcover)

Food Proteins Properties and Characterization Edited by Shuryo Nakai H. Wayne Modler Food Proteins covers the basic theory and fundamental concepts necessary for an understanding of modern food protein chemistry. The authors discuss the chemical and physical properties of food proteins, the variety of sources from which the nutrition of food proteins is derived, analytical methods for quantitating and characterizing food proteins, and methods for separating and purifying food proteins. They also explain the modification of food proteins using chemical and biological techniques, the functional properties required for preparing high quality food products, and the behavior of proteins during processing. This book is intended as a reference for food scientists and technicians, as well as a text for graduate students in food science and food-related areas.

General

Imprint:	John Wiley & Sons
Country of origin:	United States
Release date:	February 1996
First published:	April 1996
Authors:	S. Nakai
Dimensions:	235 x 164 x 38mm (L x W x T)
Format:	Hardcover
Pages:	560
ISBN-13:	978-0-471-18614-4
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > Proteins Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-471-18614-7
Barcode:	9780471186144

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