Please note: In order to keep Hive up to date and provide users with the best features, we are no longer able to fully support Internet Explorer. The site is still available to you, however some sections of the site may appear broken. We would encourage you to move to a more modern browser like Firefox, Edge or Chrome in order to experience the site fully.

Supporting your high street Find out how »
Food Proteins and Their Applications, Hardback Book

Food Proteins and Their Applications Hardback

Part of the Food Science and Technology series

Hardback

Out of stock

Description

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods.

The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Information

Other Formats

£375.00

Out of stock
Add to Basket
Sign in to add to wishlist
 
Free Home Delivery

on all orders

 
Pick up orders

from local bookshops

Information

Also in the Food Science and Technology series  |  View all

Introduction to Food Engineering

£101.00

Add to Basket

A Closer Look at Homogenization

£230.00

£195.50

Add to Basket

Wine Science

£137.00

Add to Basket

Dairy Science and Technology

£145.20

£130.68

Add to Basket