Functional Properties of Proteins and Lipids (Hardcover)

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Product Overview

Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats
and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modeling to predict functionality. The majority of the chapters are based on new data, making the volume an important tool for a wide range of industrial and food chemists.


Publisher Oxford Univ Pr on Demand
Mfg Part# 9780841235847
SKU 202448565
Format Hardcover
ISBN10 0841235848
Release Date 4/10/2007
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