Articoli correlati a Protein Structure-Function Relationships in Foods
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Proceedings of the 8th World Congress of Food Science and Technology in Toronto, Canada, in 1991. Contains eight papers on the nature of the relationship between the functional properties and the structure-related properties of proteins. Food systems are used as examples to demonstrate the nature of the relationship. Discusses techniques for examining structural parameters and establishing relationships between protein structure and function. Useful for food chemists and technologists, and advanced undergraduate and graduate students. Annotation copyright Book News, Inc. Portland, Or.
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Recensione
`Lucid and well written... Its chapters provide a new perspective to the protein structure-function relationship, generate critical-thinking approaches to solve problems, and provide challenges for future research...a significant accomplishment.'
Food Technology, May 1995
`...the layout and design is quite reasonable which makes the book easy to read... The index seems quite comprehensive and easy to follow.'
International Journal of Food Science and Technology
Contenuti
Physicochemical Properties Of Proteins: Texturization Via Gelation. Glass and Film Formation. Microstructure of Protein Gels Related to Functionality. Probing Structural Changes and Preparation of Protein Domains by Limited Proteolysis. Control of Polyphenoloxidase Activity Using Catalytic Mechanism. Naturally Occurring Alpha-Amylase Inhibitors: Structure Function Relationships. Applications of Multivariate Analysis in Studies of Food Protein Functions. Surface Absorption of Dairy Proteins. Fouling of Model Surfaces. Raman Spectroscopy as a Probe of Protein Structure in Food System. References. Index
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Protein Structure-Function Relationships in Foods.
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New York, Springer US, 1994
ISBN 10: 0751401862
ISBN 13: 9780751401868
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Da: Antiquariat Bookfarm, Löbnitz, Germania
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Hardcover. 1st ed. 1994. XI, 202 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. R15199 9780751401868 Sprache: Englisch Gewicht in Gramm: 550. Codice articolo 2471377
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Protein Structure-Function Relationships in Foods
Print on DemandDa: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food proteins constitute a diverse and complex collection of biological macromolecules. Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and state of foods is largely dictated by changes to the structure of structure-related properties of the proteins involved. 216 pp. Englisch. Codice articolo 9780751401868
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Protein Structure-Function Relationships in Foods
Da: AHA-BUCH GmbH, Einbeck, Germania
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Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food proteins constitute a diverse and complex collection of biological macromolecules. Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and state of foods is largely dictated by changes to the structure of structure-related properties of the proteins involved. Codice articolo 9780751401868
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Protein Structure-Function Relationships in Foods
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Protein Structure-Function Relationships in Foods
Da: moluna, Greven, Germania
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Gebunden. Condizione: New. Physicochemical Properties Of Proteins: Texturization Via Gelation. Glass and Film Formation. Microstructure of Protein Gels Related to Functionality. Probing Structural Changes and Preparation of Protein Domains by Limited Proteolysis. Control of Polypheno. Codice articolo 898575302
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Protein Structure-Function Relationships in Foods
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Kluwer Academic Publishers Group, 1994
ISBN 10: 0751401862
ISBN 13: 9780751401868
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Hardback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days 630. Codice articolo C9780751401868
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Protein Structure-Function Relationships in Foods
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Blackie Academic & Professional, 1994
ISBN 10: 0751401862
ISBN 13: 9780751401868
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Hardcover. Condizione: Brand New. 216 pages. 9.75x6.50x1.00 inches. In Stock. Codice articolo x-0751401862
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Protein Structure-Function Relationships in Foods (Hardcover)
Editore:
Kluwer Academic Publishers Group, Dordrecht, 1994
ISBN 10: 0751401862
ISBN 13: 9780751401868
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Da: AussieBookSeller, Truganina, VIC, Australia
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Hardcover. Condizione: new. Hardcover. Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. This work describes the nature of structure-function relationships so that the use of food protein sources can be optimized. The first section uses food systems as examples to demonstrate the intricate nature of the structure-function relationship. Later chapters discuss the techniques which are used to examine structural parameters or establish relationships between protein structure and function. This guide should prove useful for food chemists, scientists and technologists, and can serve as a reference for students of this field. The expression of protein's functional properties during the preparation, processing and storage of foods is largely dictated by changes to its structure or related properties. This work describes those structure-function relationships to optimize the use of food protein sources. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Codice articolo 9780751401868
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