Interactions of Food Proteins
ISBN13: 9780841219359ISBN10: 0841219354
Hardback,
304 pages
Oct 1998,
In Stock
Price:
$24.95 $17.50 (04)American Chemical Society
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Description
This volume was written with two goals in mind: to describe the physicochemical changes that take place during food processing and to elucidate the interactions that occur at the molecular level. The 19 chapters cover the effect of processing conditions on macromolecular interactions, colloidal stability, and functional and rheological properties in various food systems.About the Author(s)
Edited by Nicholas Parris, U.S. Department of Agriculture, and Robert Barford, U.S. Department of Agriculture
