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

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.

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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

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