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Ebook Whey protein production, chemistry, functionality, and applications - Mingruo Guo, The University of Vermont

Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking...

274 p vlute 28/11/2023 114 1

Từ khóa: Protein production, Chemistry, Whey Protein Manufacturing, Manufacturing Technologies of Whey Protein Products, Chemistry of Whey Proteins, Food Science
Ebook Fennema's food chemistry (Fourth edition) - Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema

Ebook Fennema's food chemistry (Fourth edition) presents the following content: Chapter 1 introduction to food chemistry; chapter 2 water and ice; chapter 3 carbohydrates; chapter 4 lipids; chapter 5 amino acids, peptides, and proteins; chapter 6 enzymes; chapter 7 vitamins; chapter 8 minerals; chapter 9 colorants; chapter 10 flavors; chapter 11 food additives; chapter 12 bioactive substances: nutraceuticals and toxicants; chapter 13 dispersed...

1158 p vlute 09/12/2022 41 1

Từ khóa: Fennema's food chemistry, Food science, Food technology, Food chemistry, Bioactive substances, Food additives, Food systems

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