This book covers the basics of protein chemistry and protein characterization and the properties of different food proteins. This work assists food chemists to apply modern protein chemistry to understand protein behaviour during food processing. The companion 2nd volume addresses commercial applications of food proteins. Editor(s): Nakai, Shuryo; Modler, H. Wayne. Num Pages: 560 pages, black & white illustrations. BIC Classification: PSBC; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 234 x 163 x 41. Weight in Grams: 1018. . 1996. 1st Edition. hardcover. . . . . Books ship from the US and Ireland.

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Bibliographic Details

Title: Food Proteins: Properties and Characterization (Food Science and Technology)
Publisher: Wiley-VCH
Publication Date: 1996
Language: English
ISBN 10: 0471186147
ISBN 13: 9780471186144
Binding: Hardcover
Condition: New

About this title

Synopsis

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.

About the Author

Shuryo Nakai and H. Wayne Modler are the authors of Food Proteins: Properties and Characterization, published by Wiley.

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