Chemical and Functional Properties of Food Proteins
Regular price
€297.60
14 days return policy
Shipping & Delivery
A01=Zdzislaw E. Sikorski
advanced protein biochemistry applications
Amino Acid
ATP Ase Activity
Author_Zdzislaw E. Sikorski
Cancer Risk
Casein Micelles
Category=PSB
DNA Adduct
enzymatic protein analysis
eq_bestseller
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_science
food protein chemistry
food protein processing effects
Heavy Chain
Heterocyclic Amines
HMW Glutenin Subunit
Methane Metabolism
Muscle Protein
Muscle Tissue
Myofibrillar Proteins
Myosin Heavy Chain
Patent WO
Protein Foods
Protein Gel
Protein Grains
Protein Hydrolyzates
protein modification techniques
protein mutagenicity
protein structure-function
Raw Milk
Sarcoplasmic Proteins
Soy Protein
Soybean Protein
Trimethylamine Oxide
Wain Wright
Whey Protein
Product details
- ISBN 9781566769600
- Weight: 1090g
- Dimensions: 152 x 229mm
- Publication Date: 22 Jun 2001
- Publisher: Taylor & Francis Inc
- Publication City/Country: US
- Product Form: Hardback
Secure
checkout
Fast Shipping
Easy returns
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality.
The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
