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Functional Properties of Food Components, Second Edition (Food Science and Technology...
by Yeshajahu Pomeranz
Available from Amazon
$214.95
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Features
Hardcover: 560 pages
Publisher: Academic Press; 2 edition October 11, 1991
Language: English
ISBN-10: 0125612818
ISBN-13: 978-0125612814
Product Dimensions:
9.6 x 6.6 x 1.2 inches
Shipping Weight: 2.3 pounds
Book Description
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing.
Key Features
* Updates the first edition by the addition of genetic engineering progress
* Contains previously unpublished information on food patents
* Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods
* Features additional material on poultry and fish
Back Cover Copy
This is a complete revision of the 1995 first edition and features additional material on poultry and fish as well as ethnic, dietetic, and biotechnology-generated foods, and food patents. This second edition will provide important new information to researchers and students in food science.
Reader Reviews
A comprehensive overview on functional properties is a MUST READ for food developers and teachers. It is an important review of researches, specially in the main components (water, protein, lipids and carbohydrates). Needs more working in the other components like new ingredients, but the book is an excellent material for a college course on the subject and very helpful for food developing cientists.
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Functional Properties of Food Components, Second Edition (Food Science and Technology...
by Yeshajahu Pomeranz
Available from Amazon
$214.95
|
|
