Faithin Omaha eBook Collection

Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation result

This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exer

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After t

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sou

As protein science continues to become an increasingly important aspect of academic and commercial sciences and technology, the need has arisen for a ready sour