Explain the following functional properties, indicating the macronutrient which exhibit such functionalities anf how they can be applied in food product development. Dextrinisation Caramelisation Preserving Relation Denaturation Coagulation Shortening Plasticity Aeration Retention of moisture Gelatinisation

Explain the following functional properties, indicating the macronutrient which exhibit such functionalities anf how they can be applied in food product development. Dextrinisation Caramelisation Preserving Relation Denaturation Coagulation Shortening Plasticity Aeration Retention of moisture Gelatinisation

Nutritional Sciences: From Fundamentals to Food, Enhanced Edition

3rd Edition

ISBN:9781337486415

Author:McGuire

Publisher:McGuire

Chapter2: Nutritional Assessment And Dietary Planning

Section: Chapter Questions

Problem IBDWPA

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