Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of f
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensabl