Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functio

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post har

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international