Chemical and Functional Properties of Food Proteins

Discover the intricate world of food proteins with Chemical and Functional Properties of Food Proteins by Zdzisław E. Sikorski. Published by Taylor & Francis Inc in 2001, this comprehensive hardback spans 504 pages, delving into the essential science behind proteins in food structures. This insightful book emphasizes the vital structure-function relationships, detailing the chemical, functional, and nutritive properties of food proteins. Furthermore, it explores the modifications that proteins undergo during food storage and processing, making it an invaluable resource for students, researchers, and professionals in the fields of food science and technology. Enhance your understanding of protein engineering and its applications in the food industry with this authoritative guide. Perfect for anyone interested in agriculture, food content guides, and the science of nutrition.