num_pages: 308
description: Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fatsand oils. The chapters cover both fundamental and applied aspects and include recent work on computer modeling to predict functionality. The majority of the chapters are based on new data, making the volume an important tool for a wide range of industrial and food chemists.
language: English
title: Functional Properties of Proteins and Lipids
titlecomplete: Functional Properties of Proteins and Lipids (ACS Symposium Series, No. 708)
ratings_count: 1
publisher: American Chemical Society