Food Proteins
Properties and Characterization
Seiten
1996
Wiley-VCH Publishers Inc.,U.S. (Verlag)
978-0-471-18614-4 (ISBN)
Wiley-VCH Publishers Inc.,U.S. (Verlag)
978-0-471-18614-4 (ISBN)
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This book covers the basics of protein chemistry and protein characterization and the properties of different food proteins. This work assists food chemists to apply modern protein chemistry to understand protein behaviour during food processing. The companion 2nd volume addresses commercial applications of food proteins.
Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.
Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.
Shuryo Nakai and H. Wayne Modler are the authors of Food Proteins: Properties and Characterization, published by Wiley.
An Overview.
Physical and Chemical Properties of Amino Acids and Proteins.
Denaturation of Proteins.
Functional Properties of Proteins.
Chemical and Enzymatic Modifications of Proteins.
Nutritional Value of Proteins from Different Food Sources.
Protein Analysis 1: Quantification and Physical Characterization.
Thermal Analysis.
Seperation and Purification.
Biotechnology.
Index.
| Sprache | englisch |
|---|---|
| Maße | 161 x 236 mm |
| Gewicht | 1028 g |
| Einbandart | gebunden |
| Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-471-18614-7 / 0471186147 |
| ISBN-13 | 978-0-471-18614-4 / 9780471186144 |
| Zustand | Neuware |
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