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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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Whey Proteins

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

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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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Food Colloids

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

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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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Food Proteins

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

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Trends in Food Engineering

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vi;...

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Trends in Food Engineering

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vi;...

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Nutraceutical and Functional Food Processing Technology

For several years, the food industry has been interested in identifying components in foods which ha;...

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Physicochemical Aspects of Food Engineering and Processing

Physical and chemical interactions between various constituents resulting from processing operations;...

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Physicochemical Aspects of Food Engineering and Processing

Physical and chemical interactions between various constituents resulting from processing operations;...

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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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Developments in High-Pressure Food Processing

This book examines the developments made in the processing of foods using high pressure. Consumers g;...

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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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Food Allergens

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

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Tropical Food Science

Tropical Food Science discusses about food science and its various related fields like food microbio;...

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Milk Proteins

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

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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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Technologies in Food Processing

With the unprecedented increase in the world's population, the need for different foodprocessing tec;...

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Technologies in Food Processing

With the unprecedented increase in the world's population, the need for different foodprocessing tec;...

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Biopackaging

This book examines the whole range of modern packaging options. It covers edible packaging based on ;...

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Biopackaging

This book examines the whole range of modern packaging options. It covers edible packaging based on ;...

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Food By-Product Based Functional Food Powders

The by-products of food processing operations may still contain many valuable substances. Nowadays, ;...

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Food biopolymers

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

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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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