Protein Structure-Function Relationships in Foods - Tapa dura

 
9780751401868: Protein Structure-Function Relationships in Foods
Tapa dura
ISBN 10: 0751401862 ISBN 13: 9780751401868
Editorial: Springer, 1994

Sinopsis

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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De la contraportada

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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Editorial
Springer
Año de publicación
1994
Idioma
Inglés
ISBN 10 
0751401862
ISBN 13 
9780751401868
Encuadernación
Tapa dura
Número de páginas
216
Editor
Jackman R.L., Yada Rickey Y.
Contacto del fabricante
no disponible
Persona responsable
CMN Printpool Inh. Mathis Neumann
https://www.also.com/ec/cms5/en_6000/6000/index.jsp

Friedrich-Karl-Str. 9
Hamburg
Alemania

Otras ediciones populares con el mismo título

9781461361473: Protein Structure-Function Relationships in Foods

Edición Destacada

ISBN 10:  1461361478 ISBN 13:  9781461361473
Editorial: Springer, 2012
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