- 583 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Functional Properties of Food Components
About this book
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.
- 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- Contains previously unpublished information on food patents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
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Information
Table of contents
- Front Cover
- Functional Properties of Food Components
- Copyright Page
- Table of Contents
- Preface
- PART I: THE COMPONENTS
- PART II: ENGINEERING FOODS
- PART III: INFORMATION AND DOCUMENTATION
- Index
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Yes, you can access Functional Properties of Food Components by Yeshajahu Pomeranz in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Microeconomics. We have over 1.5 million books available in our catalogue for you to explore.