Protein Structure-Function Relationships in Foods - Hardcover

Hardcover

ISBN 10: 0751401862 ISBN 13: 9780751401868

Verlag: Springer, 1994

Inhaltsangabe

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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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.

Details zur Ausgabe

• Verlag: Springer
• Erscheinungsdatum: 1994
• Sprache: Englisch
• ISBN 10: 0751401862
• ISBN 13: 9780751401868
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 202
• Herausgeber: Yada Rickey Y., Jackman R.L.
• Kontakt zum Hersteller: Dt. Universitätsverlag; buchhandel-buch@springer.com; ; Abraham-Lincoln-Str. 46; Wiesbaden; 65198; Deutschland