Functional Properties of Food Macromolecules

A useful scientific and theoretical base describing the reasons for polymer action. This edition updates the substantial progress that has occurred since 1988 in many aspects of understanding, measuring and utilizing functional macromolecules. The shift to analyzing mixtures of 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 a reference for food scientists who require a single text in this subject area.