John R. Whitaker (EDT)/ Fereidoon Shahidi (EDT)/ Agustin Lopez Munguia (EDT)/ Rickey Yoshio Yada (EDT)/ Glenn Fuller (EDT)/ American Chemical Society. Division of Agricultural and Food Chemistry
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Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discu
Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to
The 17 papers represent the current status of understanding how food proteins and lipids function as enzymes, hormones, transmitters, and other actors in the body. Many of them report original researc
