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.
具体描述
读后感
评分
评分
评分
评分
用户评价
相关图书
本站所有内容均为互联网搜索引擎提供的公开搜索信息，本站不存储任何数据与内容，任何内容与数据均与本站无关，如有需要请联系相关搜索引擎包括但不限于百度，google,bing,sogou 等
© 2025 book.wenda123.org All Rights Reserved. 图书目录大全 版权所有