Verwandte Artikel zu Protein Structure-Function Relationships in Foods

Protein Structure-Function Relationships in Foods - Hardcover

 
9780751401868: Protein Structure-Function Relationships in Foods
Hardcover
ISBN 10: 0751401862 ISBN 13: 9780751401868
Verlag: Springer, 1994

Inhaltsangabe

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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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.

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Verlag
Springer
Erscheinungsdatum
1994
Sprache
Englisch
ISBN 10 
0751401862
ISBN 13 
9780751401868
Einband
Tapa dura
Anzahl der Seiten
216
Herausgeber
Jackman R.L., Yada Rickey Y.
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
CMN Printpool Inh. Mathis Neumann
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