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"Relying on data obtained from almost 2,000 research articles and literature reviews, Dietary Proteins and Atherosclerosis provides a through overview of the role of proteins in the development of atherosclerosis. The author presents a complete analytical examination of the rese…
"Relying on data obtained from almost 2,000 research articles and literature reviews, Dietary Proteins and Atherosclerosis provides a through overview of the role of proteins in the development of atherosclerosis. The author presents a complete analytical examination of the rese…
Handbook of Food Proteinsis intended to be a convenient reference aimed at professionals using food protein ingredients, rather than an academic work describing in detail the latest understanding of the scientific basis of the properties of different proteins and their interacti…
A guide to the major proteins used in the food industry. It focuses on different food proteins, providing the information that is required to select the right protein for a particular application. It covers sources, production, characteristics, functionalities and uses in foods.
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative ove…
