Isbn: 9780751401868 - protein structure-function relationships in foods (12 resultados)

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Hardcover. Condición: Gut. 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.

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Hardcover. Condición: Brand New. 216 pages. 9.75x6.50x1.00 inches. In Stock.

Condición: 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.

Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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.…

Hardcover. Condición: 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.…

Buch. Condición: 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.…

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