Chemical and Functional Properties of Food Proteins - Chemical & Functional Properties of Food Components (Hardback)Zdzislaw E. Sikorski (author)
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The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
Publisher: Taylor & Francis Inc
Number of pages: 504
Weight: 953 g
Dimensions: 229 x 152 x 31 mm