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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 c;...

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Proteins in Food Processing

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nut;...

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Handbook of Food Proteins

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels;...

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Applied Food Protein Chemistry

Food proteins are of great interest, not only because of their nutritional importance and their func;...

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Proteins: Sustainable Source, Processing and Applications

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with a;...

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Whey Proteins

Whey proteins are now one of the most important products in food processing industries. Profit of wh;...

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Food Proteins and Peptides

A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, an;...

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Protein Functionality in Food Systems

This volume examines the contributions of proteins to the technological and organoleptic characteris;...

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Milk Proteins

Understanding of the interactions of milk proteins in complex food systems continues to progress, re;...

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Marine Proteins And Peptides

Food proteins and bioactive peptides play a vital role in the growth and development of the body s s;...

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Food Proteins and Bioactive Peptides

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Food Proteins

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for;...

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Emerging Sources and Applications of Alternative Proteins

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Foo;...

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Surface Activity of Proteins

This invaluable new reference - the first book of its kind available in the field - offers comprehen;...

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Bioactive Food Proteins and Peptides

Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products ;...

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Bioactive Food Proteins and Peptides

Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products ;...

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Functionality of Proteins in Food

The book is devoted to expanding current views on the phenomena of protein functionality in food sys;...

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Amino Acid Composition and Biological Value of Cereal Proteins

Cereals belong to the most important elements in the history of mankind. From the beginning of agric;...

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Food Proteins and Their Applications

Reviews the physiochemical properties of the main food proteins and explores the interdependency bet;...

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Novel Proteins for Food, Pharmaceuticals, and Agriculture

A groundbreaking text that highlights the various sources, applications and advancements concerning ;...

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Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds

Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and;...

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Food biopolymers

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of ;...

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Chemistry and Biochemistry of Food

This book provides an excellent platform for understanding the chemical processes involved in food t;...

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Food Colloids

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice und;...

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Whey Proteins

Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including c;...

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Milk Proteins

Milk Proteins: From Expression to Food, Third Edition contains contributions from internationall;...

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Food Allergens

A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, ;...

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