{"product_id":"9780841235847","title":"Functional Properties of Proteins and Lipids","description":"Collecting up-to-date research on the chemistry of foods,\u003cbr\u003ethis volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods.\u003cbr\u003eIt then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modeling to predict functionality. The majority of the chapters are based on new data, making the volume an important tool for a wide range of industrial and food chemists.","brand":"American Chemical Society","offers":[{"title":"Default Title","offer_id":47022131511536,"sku":"9780841235847","price":260.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780841235847_p0.jpg?v=1763824775","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780841235847","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}