Items related to Protein Structure-Function Relationships in Foods
Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved.
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From the Back Cover:
Food proteins constitute a diverse and complex collection of biological macromolecules. Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and state of foods is largely dictated by changes to the structure of structure-related properties of the proteins involved.
Review:
`Lucid and well written... Its chapters provide a new perspective to the protein structure-function relationship, generate critical-thinking approaches to solve problems, and provide challenges for future research...a significant accomplishment.'
Food Technology, May 1995
`...the layout and design is quite reasonable which makes the book easy to read... The index seems quite comprehensive and easy to follow.'
International Journal of Food Science and Technology
Food Technology, May 1995
`...the layout and design is quite reasonable which makes the book easy to read... The index seems quite comprehensive and easy to follow.'
International Journal of Food Science and Technology
"About this title" may belong to another edition of this title.
- PublisherSpringer
- ISBN 10 146152671X
- ISBN 13 9781461526711
- BindingPaperback
- Number of pages216
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