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Protein Structure-Function Relationships in Foods de J. L. Smith

Protein Structure-Function Relationships in Foods

Autor J. L. Smith Editat de R. Y. Yada, Rickey Y. Yada
en Limba Engleză Hardback – 30 apr 1994
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.
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Specificații

ISBN-13: 9780751401868
ISBN-10: 0751401862
Pagini: 202
Dimensiuni: 162 x 241 x 20 mm
Greutate: 0.54 kg
Editura: Springer
Locul publicării:Boston, MA, United States

Public țintă

Research

Cuprins

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

Recenzii

`Lucid and well written... Its chapters provide a new perspective to the protein structure-function relationship, generate critical-thinking approaches to solve problems, and provide challenges for future research...a significant accomplishment.' Food Technology, May 1995 `...the layout and design is quite reasonable which makes the book easy to read... The index seems quite comprehensive and easy to follow.' International Journal of Food Science and Technology

Textul de pe ultima copertă

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.