Biochemistry - Proteins - General & Miscellaneous
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Overview
This volume was written with two goals in mind: to describe the physicochemical changes that take place during food processing and to elucidate the interactions that occur at the molecular level. The 19 chapters cover the effect of processing conditions on macromolecular interactions, colloidal stability, and functional and rheological properties in various food systems.
Synopsis
This volume was written with two goals in mind: to describe the physicochemical changes that take place during food processing and to elucidate the interactions that occur at the molecular level. The 19 chapters cover the effect of processing conditions on macromolecular interactions, colloidal stability, and functional and rheological properties in various food systems.
Book Details
Published
May 1, 1991
Publisher
An American Chemical Society Publication
Pages
304
Format
Hardcover
ISBN
9780841219359