Functional properties of food components / Yeshajahu Pomeranz.
By: Pomeranz, Y. (Yeshajahu)
.
Material type: 
BookSeries: Food science and technology.Publisher: San Diego : Academic Press, 1991Edition: 2nd ed.Description: ix, 569 p. : ill. ; 25 cm.ISBN: 0125612818.Subject(s): Food -- CompositionDDC classification: 664 | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| General Lending | MTU Bishopstown Library Lending | 664 (Browse shelf(Opens below)) | 1 | Available | 00018977 |
Enhanced descriptions from Syndetics:
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing.
Includes bibliographical references and index.
Part I: The components -- Water -- Carbohydrates: Starch -- Carbohydrates: Structural polysaccharides, pectins and gums -- Corn sweeteners and wheat carbohydrates -- Proteins: General -- Proteins: Specific foods -- Lipids -- Enzymes -- Part II: Engineering foods -- Additives -- Some traditional foods -- New and novel foods -- Part III: Information and documentation -- Information and documentation.