Plant-Based Proteins : Production, Physicochemical, Functional, and Sensory Properties
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| Autore: |
Li Yonghui
|
| Titolo: |
Plant-Based Proteins : Production, Physicochemical, Functional, and Sensory Properties
|
| Pubblicazione: | New York, NY : , : Springer, , 2025 |
| ©2025 | |
| Edizione: | 1st ed. |
| Descrizione fisica: | 1 online resource (442 pages) |
| Disciplina: | 613.282 |
| Sommario/riassunto: | This volumes provides a comprehensive guide to the research and development of plant-based proteins. Chapters coversprotocols and guidelines needed for plant-based protein research and development, from sourcing and processing to the analysis of the physical, chemical, functional, and sensory properties of these proteins. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Plant-based Proteins: Production, Physicochemical, Functional, and Sensory Properties aims to be a valuable resource for researchers, graduate students, product developers, and food industry professionals working in the field. |
| Titolo autorizzato: | Plant-Based Proteins |
| ISBN: | 9781071642726 |
| 1071642723 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910983384403321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Methods and Protocols in Food Science Series