 Food Proteins: Properties and Characterization
ISBN: 978-0-471-18614-4
Hardcover
560 pages
April 1996
US $286.50
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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.
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.
