Food Proteins and Their Applications

Discover the intricate world of food proteins with "Food Proteins and Their Applications" by Damodaran, published by Taylor & Francis Inc in 1997. This comprehensive hardback edition spans 694 pages, delving into the physiochemical properties of key food proteins. It expertly explores the interdependency between the structure-function relationship of various protein classes and the processing technologies utilized in food production.

Whether you're a professional in the food science industry or a student of biochemistry, this book provides insightful solutions to the challenges posed by the complexity of food composition, preparation, and storage. Enhance your understanding of dietetics and nutrition, and elevate your knowledge in food and beverage technology with this essential resource. Perfect for anyone looking to deepen their expertise in protein engineering and the science of food.