Functionality of Proteins in Food

Authors: Zayas, Joseph F.

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eBook 178,49 €
price for Spain (gross)
  • ISBN 978-3-642-59116-7
  • Digitally watermarked, DRM-free
  • Included format: PDF
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  • Immediate eBook download after purchase
Hardcover 187,19 €
price for Spain (gross)
  • ISBN 978-3-540-60252-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
Softcover 217,36 €
price for Spain (gross)
  • ISBN 978-3-642-63856-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
About this book

The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important relationship between protein confirmation, physico-chemical and functional properties. Special attention is given to the influence of protein functionality on food quality, food production and related economical aspects and to the use of various proteins for improving existing and designing new food products.

Table of contents (7 chapters)

  • Introduction

    Zayas, Prof. Dr. Joseph F.

    Pages 1-5

    Preview Buy Chapter 30,19 €
  • Solubility of Proteins

    Zayas, Prof. Dr. Joseph F.

    Pages 6-75

    Preview Buy Chapter 30,19 €
  • Water Holding Capacity of Proteins

    Zayas, Prof. Dr. Joseph F.

    Pages 76-133

    Preview Buy Chapter 30,19 €
  • Emulsifying Properties of Proteins

    Zayas, Prof. Dr. Joseph F.

    Pages 134-227

    Preview Buy Chapter 30,19 €
  • Oil and Fat Binding Properties of Proteins

    Zayas, Prof. Dr. Joseph F.

    Pages 228-259

    Preview Buy Chapter 30,19 €

Buy this book

eBook 178,49 €
price for Spain (gross)
  • ISBN 978-3-642-59116-7
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 187,19 €
price for Spain (gross)
  • ISBN 978-3-540-60252-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
Softcover 217,36 €
price for Spain (gross)
  • ISBN 978-3-642-63856-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
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Bibliographic Information

Bibliographic Information
Book Title
Functionality of Proteins in Food
Authors
Copyright
1997
Publisher
Springer-Verlag Berlin Heidelberg
Copyright Holder
Springer-Verlag Berlin Heidelberg
eBook ISBN
978-3-642-59116-7
DOI
10.1007/978-3-642-59116-7
Hardcover ISBN
978-3-540-60252-1
Softcover ISBN
978-3-642-63856-5
Edition Number
1
Number of Pages
X, 373
Topics