Food Proteins Processing Applications

Food Proteins offers information required for improving the quality of food protein products. * The text will help in gaining new ideas for conducting useful research on food proteins and enzymes. * Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing * Includes the fundamental concept required for understanding the modern food protein chemistry * Explores the relationships between the structures, functions, and properties of different food proteins

<b>SHURYO NAKAI, PhD</b>, is Professor Emeritus at the University of British Columbia, Vancouver, B.C., Canada. <p> gt;H. WAYNE MODLER, PhD</b>, formerly of Agriculture Canada, is now a consultant and dairy specialist based in Kemptville, Ontario, Canada.