Flavour and Consumer Perception of Food Proteins
Author:   Jing Zhao (San Diego State University, USA) ,  Changqi Liu (San Diego State University, USA)
Publisher:   Royal Society of Chemistry
Volume:   Volume 41
ISBN:  

9781788017589


Pages:   296
Publication Date:   29 November 2023
Format:   Hardback
Availability:   In Print   Availability explained
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Flavour and Consumer Perception of Food Proteins


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Author:   Jing Zhao (San Diego State University, USA) ,  Changqi Liu (San Diego State University, USA)
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Volume:   Volume 41
Dimensions:   Width: 15.60cm , Height: 1.80cm , Length: 23.40cm
Weight:   1.314kg
ISBN:  

9781788017589


ISBN 10:   1788017587
Pages:   296
Publication Date:   29 November 2023
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Overview of Protein Flavours;Consumer Perceptions of Food Proteins and Protein-enriched Foods;Chemical and Instrumental Characterization of Protein-flavor Interactions;Flavor: Protein Binding on Flavor Delivery;Flavour of Dairy Proteins;Flavor of Fish and Fish Proteins;Soy Protein Flavours;Pulse Protein Flavour;Flavour of Cereal and Pseudocereal Proteins;Flavour of Novel Food Proteins

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