Functional properties of food components

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 Key Features* Updates the first edition by the addition of genetic engineering progress* Contains previously unpublished information on food patents* Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods* Features additional material on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