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OverviewCollecting 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 modelling 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. Full Product DetailsAuthor: John R. Whitaker (Emeritus Professor, Emeritus Professor, University of California, Davis) , Fereidoon Shahidi (Professor, Professor, Memorial University of Newfoundland) , Agustin Lopez Munguia (Institute of Biotechnology UNAM) , Rickey Y. Yada (Professor, Professor, University of Guelph)Publisher: American Chemical Society Imprint: American Chemical Society Volume: 708 Dimensions: Width: 15.70cm , Height: 2.00cm , Length: 23.60cm Weight: 0.573kg ISBN: 9780841235847ISBN 10: 0841235848 Pages: 308 Publication Date: 25 February 1999 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: No Longer Our Product Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsThis book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000<br> This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000 This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000 This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000 This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000 This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; somechapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000 <br> This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000<p><br> Author InformationTab Content 6Author Website:Countries AvailableAll regions |
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