Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters ...

Handbook of Food Proteins 2016, Woodhead Publishing

ISBN-13: 9780081016695

Trade paperback

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Handbook of Food Proteins 2011, Woodhead Publishing Ltd, Cambridge

ISBN-13: 9781845697587

Hardcover

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