{"product_id":"9780751404210","title":"Functional Properties of Food Macromolecules","description":"\u003ch1\u003eFunctional Properties of Food Macromolecules\u003c\/h1\u003e \u003ch2\u003eHill, S.E.; Mitchell, J.R.; Ledward, David A.\u003c\/h2\u003e \u003cp\u003eWhen developing new food products, it is important to  understand the major mechanisms of food macromolecule interactions.  The first  edition of this book provided a useful scientific and  theoretical  base describing the reasons for polymer action. The  second edition  updates the substantial progress that has occurred  during the last  ten years in many aspects of understanding,  measuring, and utilizing  functional macromolecules. The shift to  analyzing mixtures rather  than single polymers is assessed and the  relevant interactions that  are known to take place between the large  molecules are examined. A  new chapter on high pressure processing is  included to show the  importance of new methodology to texturize  proteins. The book is an  essential  reference for food scientists who  need to understand the  fundamental principles that underlie  functional behavior of  interacting food macromolecules.\u003c\/p\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Springer\u003c\/p\u003e \u003cp\u003ePublication Date: 1998-08-31\u003c\/p\u003e \u003cp\u003eFormat: Hardcover\u003c\/p\u003e \u003cp\u003eISBN-13: 9780751404210\u003c\/p\u003e \u003cp\u003eDOI: \u003c\/p\u003e \u003cp\u003eDimensions: 235cm x155cm\u003c\/p\u003e \u003cp\u003ePages: 348\u003c\/p\u003e ","brand":"Springer US","offers":[{"title":"Default Title","offer_id":46266210910348,"sku":"9780751404210","price":152.99,"currency_code":"USD","in_stock":true}],"url":"https:\/\/lateknightbooks.com\/products\/9780751404210","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}