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Více informací o knize Protein Structure-Function Relationships in Foods

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• Anotace
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Anotace knihy

Food proteins constitute a diverse and complex collection of biological macromolecules. Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and state of foods is largely dictated by changes to the structure of structure-related properties of the proteins involved.

Parametry knihy

• Plný název: Protein Structure-Function Relationships in Foods
• Autor: Rickey Y. Yada, R.L. Jackman
• Jazyk: Angličtina
• Vazba: Pevná
• Počet stran: 202
• EAN: 9780751401868
• ID: 01391918
• Nakladatelství: Springer, Berlin
• Hmotnost: 580 g
• Rozměry: 241 × 162 × 20 mm
• Rok vydání: 1994

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