Food Science and Food Proteins

This book brings more information about Food Science and Nutrition. It focuses on Food Scientist role, Food classification. It gives information about Food Proteins, Storage Proteins, sources of Food Protein, functional properties of Proteins. This book attempted to take utmost care to cover the particular topics with latest research updates in Food Science and Food Proteins. It is hoped that the book will meet a long felt need of teachers and students of the Food Science and Nutrition subject.

About the author

Anil Bukya (M.Sc., MBA, PGDBT, PGDEM, PGDCA, PhD). His academic credentials include M.Sc. Food Science & Nutrition from Pondicherry University and Ph.D. in Food Science & Nutrition from Periyar University. His Research of interest is Food Science and Nutrition, Food Processing, Food Proteomics, New Product Development.

Product details

• Authors: Ani Bukya, Anil Bukya, T Poongodi Vijayakumar, T. Poongodi Vijayakumar
• Publisher: LAP Lambert Academic Publishing
• Languages: English, German
• Product format: Paperback / Softback
• Released: 31.10.2015
• EAN: 9783659782459
• ISBN: 978-3-659-78245-9
• No. of pages: 100
• Subject: Natural sciences, medicine, IT, technology > Biology > Agriculture, horticulture; forestry, fishing, food