Functional Properties of Food Components - 2nd Edition - ISBN: 9780125612814, 9780323140089

Functional Properties of Food Components

2nd Edition

Authors: Yeshajahu Pomeranz
eBook ISBN: 9780323140089
Imprint: Academic Press
Published Date: 11th October 1991
Page Count: 560
Tax/VAT will be calculated at check-out
72.95
43.99
54.95
Unavailable
File Compatibility per Device

PDF, EPUB, VSB (Vital Source):
PC, Apple Mac, iPhone, iPad, Android mobile devices.

Mobi:
Amazon Kindle eReader.

Institutional Access


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

  • 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  • Contains previously unpublished information on food patents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

About the Authors

Yeshajahu Pomeranz Author

Affiliations and Expertise

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