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Functionality of Proteins in Food 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Zayas 作者

Springer Verlag

译者

出版日期

383 页数

$ 276.85 价格

HRD

丛书系列

9783540602521 图书编码

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发表于2024-11-26

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Functionality of Proteins in Food 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Functionality of Proteins in Food 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Functionality of Proteins in Food 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

Functionality of Proteins in Food 在线电子书图书描述

The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important relationship between protein confirmation, physico-chemical and functional properties. Special attention is given to the influence of protein functionality on food quality, food production and related economical aspects and to the use of various proteins for improving existing and designing new food products.

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