|
Title: |
Soy Protein |
| Sub-title: |
Production Methods, Functional Properties & Food Sources |
Search Result:
| Edited by: |
Jon M Casamides By (author): Hector Gonzalez |
| ISBN10-13: |
1629485780 : 9781629485782 |
| Format: |
Paperback |
| Size: |
230x155mm |
| Pages: |
92 |
| Weight: |
.200 Kg. |
| Published: |
Nova Science Publishers, Inc (US) - March 2014 |
| List Price: |
97.99 Pounds Sterling |
| Availability: |
In Stock
Qty Available: 1 |
| Subjects: |
Food & beverage technology |
| In this book, the authors study the production methods, functional properties and food sources of soy protein. Topics discussed include the rheology, texture and functionality of soy protein isolate-based potato puree; research advances on the relationships among the processing techniques for soy protein; and soybean proteins applied to microencapsulation as wall materials. |
| Table of Contents: |
| Preface; Rheology, Texture & Functionality of Soy Protein Isolate-Based Potato Puree: Instrumental, Sensory & Structural Relationships; Soy Protein: Research Advances on the Relationships among the Processing Techniques, Nutritional Quality, Functional Properties & Applications in Various Food Products; Soybean Proteins Applied to Microencapsulation as Wall Material: A Review; Index. |
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