by Hettiarachchy, Navam, Ziegler, Gregory

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ISBN-13: 9780824791971
ISBN: 0824791975
Publisher: C R C Press LLC

AUTHOR

Hettiarachchy, Navam, Ziegler, Gregory

SUMMARY

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.Hettiarachchy, Navam is the author of 'Protein Functionality in Food Systems' with ISBN 9780824791971 and ISBN 0824791975.

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