Functional Properties of Food Components
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing.
- Hardback | 560 pages
- 168.9 x 243.1 x 30mm | 1,055g
- 02 Dec 1991
- Elsevier Science Publishing Co Inc
- Academic Press Inc
- San Diego, United States
- 2nd Revised edition
Table of contents
Part 1 The components: water; carbohydrates - starch; carbohydrates - structural polysaccharides, pectins and gums; corn sweetners and wheat carbohydrates; proteins - general, specific foods; lipids; enzymes. Part 2 Engineering foods: additives; some traditional foods; foods of the future. Part 3 Information and documentation.