Overview

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 fats and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modelling 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.

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9780841235847

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Reviews

This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000<br>

This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000 This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000 This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000 This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000 This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; somechapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000

<br> This book will be of primary value to people conducting basic studies on functionality of proteins and lipids. It is well edited and indexed, and the text and illustrations are easy to understand. Abstracts preceding each chapter and conclusions ending most chapters increase the book's value; some chapters also contain a section with suggestions for future research. --Alina Surmacka Szczesniak, Food Technology, June 2000<p><br>

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