This volume was written with two goals in mind: to describe the physicochemical changes that take place during food processing and to elucidate the interactions that occur at the molecular level. The 19 chapters cover the effect of processing conditions on macromolecular interactions, colloidal stability, and functional and rheological properties in various food systems.
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This volume was written with two goals in mind: to describe the physicochemical changes that take place during food processing and to elucidate the interactions that occur at the molecular level. The 19 chapters cover the effect of processing conditions on macromolecular interactions, colloidal stability, and functional and rheological properties in various food systems.
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Add this copy of Interactions of Food Proteins: 454 (Acs Symposium to cart. $28.33, fair condition, Sold by Anybook rated 5.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 1991 by American Chemical Society.
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Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 600grams, ISBN: 0841219354.
Add this copy of Interactions of Food Proteins: 454 (Acs Symposium to cart. $53.05, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1991 by American Chemical Society.
