Proteins in Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Image 1

£110.00

Woodhead Publishing Proteins in Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: Proteins in Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing
Price: 110.0 GBP
Availability: InStock

Food Science

It has never been this cheap. We have no record of a lower price.

£110 today · cheaper than every other day in the last 3 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 76 days · 76 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 76 days • 5 price levels

Days at Price

Current Price

Price Analysis

Most common price: £110 (23 days, 30.3%)

Price range: £110 - £175

Price levels: 5 different prices over 76 days

Description

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins Reviews the wide range of protein sources available Examines ways of modifying protein sources Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

Product Specifications

Brand: Woodhead Publishing
Format: hardcover
ASIN: 0081007221
Category: Books > Subjects > Science, Nature & Maths > Food & Farming > Food Science
Domain: Amazon UK
Release Date: 19 November 2017
Listed Since: 01 March 2017

Barcode

No barcode data available

Woodhead Publishing Proteins in Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition)

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Food Proteins: Processing Applications

Proteins: Sustainable Source, Processing and Applications

Food Proteins and Their Applications (Food Science and Technology)

Plant-Based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability

Food Proteins and Their Applications: 80 (Food Science and Technology)

Chemical and Functional Properties of Food Proteins (Chemical & Functional Properties of Food Components)

Academic Press - Protein Byproducts Transformation Book

Sustainable Protein Sources

Whey Proteins: From Milk to Medicine

Protein Functionality in Food Systems: 9 (IFT Basic Symposium)

Industrial Proteins in Perspective

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Academic Press Sustainable Protein Sources - 2nd Edition

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Food Process Engineering Principles and Data

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Functionality of Proteins in Food

Handbook of Food Proteins (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food Protein Analysis: Quantitative Effects On Processing (Food Science and Technology)

Food Processing Technology: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Advances in Food Science and Nutrition, Volume 2

Surface Activity of Proteins: Chemical and Physicochemical Modifications

Springer Proteomics in Foods: Principles and Applications Book