Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins

Editorial Reviews
Book Description
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality.

Book Info
Presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds.

Chemical and Functional Properties of Food Proteins,Zdzisaw E. Sikorski,Zdzis Sikorski,Zdzislaw E. Sikorski,CRC,1566769604,Agriculture - General,Food,Food Content Guides,Food Science,Methods - Canning & Preserving,Protein Engineering,Protein content,Proteins,Science/Mathematics,Technology,Technology & Industrial Arts,Technology / Food Industry & Science

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