Name: Functionality of Plant Proteins: Properties, Methods of Assessment, Modifications and Applications (en Inglés)
SKU: 63295117
Price: 250280.00 CLP
Availability: InStock
Author: Wanasundara Janitha P. D.,Schmitt Christophe,Lamsal Buddhi
ISBN: 9780323917216

portada Functionality of Plant Proteins: Properties, Methods of Assessment, Modifications and Applications (en Inglés)

Functionality of Plant Proteins: Properties, Methods of Assessment, Modifications and Applications (en Inglés)

Formato

Libro Físico

Editorial

Academic Press And Aocs Press

Autor

Wanasundara Janitha P. D.,Schmitt Christophe,Lamsal Buddhi

Idioma

Inglés

N° páginas

566

Encuadernación

Tapa Blanda

ISBN13

9780323917216

N° edición

Functionality of Plant Proteins: Properties, Methods of Assessment, Modifications and Applications (en Inglés)

Wanasundara Janitha P. D.,Schmitt Christophe,Lamsal Buddhi (Autor) · Academic Press And Aocs Press · Tapa Blanda

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Reseña del libro "Functionality of Plant Proteins: Properties, Methods of Assessment, Modifications and Applications (en Inglés)"

Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation.