Food Proteins (Innbundet)

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Innbinding: Innbundet
Utgivelsesår: 1996
Antall sider: 560
Forlag: John Wiley & Sons Inc
Språk: Engelsk
ISBN/EAN: 9780471186144
Kategori: Naturvitenskap
Omtale Food Proteins
Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.

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