Functional Properties of Food Components

2nd Edition

Authors: Yeshajahu Pomeranz
Hardcover ISBN: 9780125612814
eBook ISBN: 9780323140089
Imprint: Academic Press
Published Date: 11th October 1991
Page Count: 560
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Table of Contents

(Section Headings): The Components. Engineering Foods. Information and Documentation. Index.

Description

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.

Key Features

@introbul:Key Features @bul:* 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  • Contains previously unpublished information on food patents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

Readership

Seniors and graduate students in food science and technology; food scientists and technologists, nutritionists, and dieticians; economists in agriculture, food production, food processing, and storage.


Details

No. of pages:
560
Language:
English
Copyright:
© Academic Press 1991
Published:
Imprint:
Academic Press
eBook ISBN:
9780323140089
Hardcover ISBN:
9780125612814

About the Authors

Yeshajahu Pomeranz Author

Affiliations and Expertise

Washington State University, Pullman, U.S.A.