| Description |
xiv, 390 pages : illustrations ; 25 cm |
| Series |
ONPS2140 |
|
ONPS2140. (Reserve)
|
| Contents |
1. Milk Processing / H. Wayne Modler -- 2. Meat Processing / Youling L. Xiong -- 3. Poultry Processing / Louis L. Young and Julie K. Northcutt -- 4. Egg Processing / Ryo Nakamura and Etsushiro Doi -- 5. Breadmaking / Shuryo Nakai and Philip Lee Wing -- 6. Cereal Processing / Okkyung Kim Chung and Yeshajahu Pomeranz -- 7. Soybean Processing / Danji Fukushima -- 8. Confectionery / Robert F. Boutin |
| Summary |
"Food Proteins presents a thorough review of each important animal and plant protein used in food processing, including physicochemical properties important to the food industry. The authors explore recent trends in food manufacturing that will revolutionize food production in the years to come."--BOOK JACKET. "With the genetic evolution of food proteins playing an increasingly important role in food product development, Food Proteins: Processing Applications is an indispensable resource for food chemists, scientists, and technologists as well as protein chemists, nutrition researchers, and government researchers and inspectors."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Breadmaking
|
|
Cereal chemistry
|
|
Confectionery.
|
|
Egg processing.
|
|
Meat -- Quality control.
|
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Poultry -- Composition.
|
|
Proteins -- Chemistry
|
|
Proteins.
|
|
Soybean -- Processing.
|
| Author |
Modler, H. W. (H. Wayne)
|
|
Nakai, Shuryo.
|
| LC no. |
99010842 |
| ISBN |
0471297852 (cloth : alk. paper) |
|
