Methods of Testing Protein Functionality / Edition 1

Methods of Testing Protein Functionality / Edition 1

by George M. Hall
     
 

ISBN-10: 075140053X

ISBN-13: 9780751400533

Pub. Date: 06/30/1996

Publisher: Springer US

This book reviews the most important techniques for the assessment for protein. Functionality, in the light of current theory, then suggests a 'standard' method applicable to a wide variety of situations. The s ubject is of large and growing importance to the food industry, where there is enormous pressure to create increasing numbers of new product s with improved

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Overview

This book reviews the most important techniques for the assessment for protein. Functionality, in the light of current theory, then suggests a 'standard' method applicable to a wide variety of situations. The s ubject is of large and growing importance to the food industry, where there is enormous pressure to create increasing numbers of new product s with improved characteristics. In this book an international team of authors pull together information which has previously only been avai lable in various academic and technical journals. Industrial food tech nologists, chemists, biochemists and microbiologists will find this bo ok an essential source of information, while students of food science, biochemistry and microbiology will use it as a reference source.

Product Details

ISBN-13:
9780751400533
Publisher:
Springer US
Publication date:
06/30/1996
Edition description:
1996
Pages:
266
Product dimensions:
9.21(w) x 6.14(h) x 0.69(d)

Table of Contents

1Basic concepts1
2Solubility11
3Viscosity61
4Gelation76
5Foam formation and stability110
6Emulsions153
7Determining water and fat holding186
8Measurement of surface hydrophobicity226
Index261

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