Shuryo Nakai

Hydrophobic Interactions in Food Systems (eBook, PDF)

• Format: PDF

Produktbeschreibung

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins.

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 198
• Erscheinungstermin: 18. Januar 2018
• Englisch
• ISBN-13: 9781351081764
• Artikelnr.: 50919930

Autorenporträt

Nakai, Shuryo

Inhaltsangabe

1. Hydrophobic Interaction 2. Quantitively Estimation of Hydrophobicity 3.
Hydrophobicity-Functionality Relationship of Food Proteins 4. Hydrophobic
Interactions in Muscle Proteins and Their Role in Comminuted Meat Systems
5. Importance of Hydrophobic Interactions in Modification of Structe and
Function of Food Proteins