Functional Properties of Food Components

Functional Properties of Food Components

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Description

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.
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Product details

  • Hardback | 560 pages
  • 168.9 x 243.1 x 30mm | 1,055g
  • Academic Press Inc
  • San Diego, United States
  • English
  • Revised
  • 2nd Revised edition
  • index
  • 0125612818
  • 9780125612814

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.
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