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Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures;

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Chemical and Functional Properties of Food Components

processing parameters, and the best use of food raw materials. Chemical and Functional Properties of Foods, Third Edition draws from the personal;

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Chemical and Functional Properties of Food Components

processing parameters, and the best use of food raw materials. Chemical and Functional Properties of Foods, Third Edition draws from the personal;

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Chemical, Biological, and Functional Aspects of Food Lipids

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties;

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Chemical, Biological, and Functional Aspects of Food Lipids

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties;

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Functionality of Proteins in Food

, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional;

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Food biopolymers

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant;

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Whey Proteins

ingredients. This book discusses the functional properties of whey proteins along with the production and health benefits of consuming these proteins.;

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Applied Food Protein Chemistry

proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each;

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Surface Activity of Proteins

functional properties, Surface Activity of Proteins describes phenomena related to the behavior of proteins at various interfaces...illustrates the;

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Whey Proteins

and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them;

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Food By-Product Based Functional Food Powders

Powders discusses food powders derived from food by-products and waste as well as their chemical characterization, functional properties, unique;

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Chemical and Functional Properties of Food Saccharides

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written;

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Salvia hispanica L

related to this plant and their nutritional components. The chapters to this volume provide a survey of chemical composition, functional;

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Luminescent Spectroscopy of Proteins

of the main protein chromophores; and protein luminescence and its use for studies on structural, physico-chemical, and functional properties;

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Functional Foods

information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential;

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Food Carbohydrate Chemistry

quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application;

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Nutraceutical and Functional Food Components

of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food;

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Protein Structure-Function Relationships in Foods

diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely;

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Trends in Food Engineering

, including applied biotechnology, food additives, and functional properties of proteins.;

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Trends in Food Engineering

, including applied biotechnology, food additives, and functional properties of proteins.;

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Introduction to the Chemistry of Food

learning formats. Describes the major and minor components of food Explains the functional properties contributed by;

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Food Colloids

emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the;

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Food Emulsifiers and Their Applications

enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace;

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Functional Ingredients from Algae for Foods and Nutraceuticals

exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and;

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Marine Polysaccharides

industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties;

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Marine Polysaccharides

industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties;

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