Functional Properties of Food Components

by Yeshajahu Pomeranz

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.
Key Features
* Updates the first edition by the addition of genetic engineering progress
* Contains previously unpublished information on food patents
* Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods
* Features additional material on poultry and fish

560 pages, Hardcover

First published January 1, 1985

Reviews

[Ashutos Parhi · Rating 1 out of 5]

Superficial and inconclusive. I can't seem to find why the authors spent so much time collecting factoids that is widely available in research journals and manuscripts. I guess the book is a collection of relative information about food gel systems, without adding anything new or substantial in terms of the new developments in the science related to carbohydrates and protein based systems.