Soy Protein
Production Methods, Functional Properties & Food Sources
Seiten
2014
Nova Science Publishers Inc (Verlag)
978-1-62948-578-2 (ISBN)
Nova Science Publishers Inc (Verlag)
978-1-62948-578-2 (ISBN)
In this book, the authors study the production methods, functional properties and food sources of soy protein. Topics discussed include the rheology, texture and functionality of soy protein isolate-based potato puree; research advances on the relationships among the processing techniques for soy protein; and soybean proteins applied to microencapsulation as wall materials.
Preface; Rheology, Texture & Functionality of Soy Protein Isolate-Based Potato Puree: Instrumental, Sensory & Structural Relationships; Soy Protein: Research Advances on the Relationships among the Processing Techniques, Nutritional Quality, Functional Properties & Applications in Various Food Products; Soybean Proteins Applied to Microencapsulation as Wall Material: A Review; Index.
| Erscheint lt. Verlag | 1.3.2014 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 155 x 230 mm |
| Gewicht | 200 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-62948-578-0 / 1629485780 |
| ISBN-13 | 978-1-62948-578-2 / 9781629485782 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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