Functional Properties of Food Components - Hardcover

Pomeranz, Yeshajahu

Hardcover

ISBN 10: 012561280X ISBN 13: 9780125612807

Publisher: Academic Press, 1985

Synopsis

An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing.

Key Features
* Updates the first edition by the addition of genetic engineering progress
* Contains previously unpublished information on food patents
* Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods
* Features additional material on poultry and fish

About this title

From the Back Cover:

This is a complete revision of the 1995 first edition and features additional material on poultry and fish as well as ethnic, dietetic, and biotechnology-generated foods, and food patents. This second edition will provide important new information to researchers and students in food science.

About this edition

• Publisher: Academic Press
• Publication date: 1985
• ISBN 10: 012561280X
• ISBN 13: 9780125612807
• Binding: Hardcover
• Edition number: 1
• Number of pages: 548