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Download Functional Properties of Proteins and Lipids (ACS Symposium Series) fb2, epub

by John R. Whitaker,Fereidoon Shahidi,Agustin Lopez Munguia,Rickey Y. Yada,Glenn Fuller

Download Functional Properties of Proteins and Lipids (ACS Symposium Series) fb2, epub

ISBN: 0841235848
Author: John R. Whitaker,Fereidoon Shahidi,Agustin Lopez Munguia,Rickey Y. Yada,Glenn Fuller
Language: English
Publisher: American Chemical Society; 1 edition (November 5, 1998)
Pages: 308
Category: Medicine & Health Sciences
Subcategory: Other
Rating: 4.2
Votes: 606
Size Fb2: 1241 kb
Size ePub: 1704 kb
Size Djvu: 1665 kb
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ACS Symposium Series. Functional Properties of Proteins and Lipids. ACS Symposium Series.

ACS Symposium Series. Fundamental properties and instrumental methods 1: Molecular bases of surface activity of proteins, S. Damodaran and L. Razumovsky 2: A computer-aided optimization of site-directed mutagenesis of food ingredients, S. Nakai, S. Nakamura, and C. Seaman 3: Computer analysis of protein properties, A. Rojo-Dominguez and . Padilla-Zuniga 4: Evaluation of viscous food properties bu using mixing, E. Brito-De.

John R. Whitaker, Fereidoon Shahidi, Agustin López Munguia, Rickey Y. Yada, Glenn Fuller. Washington, DC : American Chemical Society ; New York : Distributed by Oxford University Press, c1998. xi, 292 p. : ill. (some co. ; 24 cm. Series. ACS symposium series 0097-6156 ; 708. Online. org American Chemical Society. SAL3 (off-campus storage).

Lopez, L. Medina, G. Ascanio, and . Tanguy Production of high-protein flours as milk substitutes, .

Functional Properties of Proteins and Lipids By John R. Yada, and Glenn Fuller (Ed. 1998 293 Pages ISBN: 0841235848 PDF 24 M. Lopez, L. Guzmán-Maldonado and O. Paredes-López : functional properties of soy proteins, . Hettiarachchy and U. Kalapathy Effect of acylation on flax protein functionality, F. Shahidi and . Wanasundara Structure function relationships in milk-clotting enzymes : pepsin, a.

Start by marking Functional Properties of Proteins and Lipids as Want to Read .

Start by marking Functional Properties of Proteins and Lipids as Want to Read: Want to Read savin. ant to Read. It begins with four chapters on basic properties and experimental methods.

Peptides released from food proteins may display biological activity and are known to have regulatory and modulatory functions in humans and can be used as nutraceuticals and functional food ingredients for human health promotion and disease risk reduction.

Functional properties of proteins and lipids. John R. Whitaker, Fereidoon Shahidi, Agustín López Munguía, Rickey Y. FUNDAMENTAL PROPERTIES AND INSTRUMENTAL METHODS 1. Molecular bases of surface activity of proteins 2. A computer-aided optimization of site-directed mutagenesis of food ingredients 3. Compute. More). BackgroundIslA4 is a truncated single domain protein derived from the inulosucrase IslA, which is a multidomain produced by Leuconostoc citreum.

Ma, and Ashraf A. Ismail - Limited proteolysis of -lactalbumin and whey protein isolate : effect on their functional properties, Fakhrieh Vojdani and John R. Whitaker - Emulsifying properties of cholesterol-reduced egg yolk low-density lipoprotein, Yoshinori Mine and Marie. Whitaker - Emulsifying properties of cholesterol-reduced egg yolk low-density lipoprotein, Yoshinori Mine and Marie Bergougnoux - Functional properties of goat meat proteins, A. Totosaus, I. Guerrero, and P. Lara -. Physicochemical aspects of triacylglycerides and their association to functional properties of vegetable oils, Jorge F. Toro-Vazquez and Miriam Charó-Alonso - Low calorie fats and sugar esters, Casimir C. Ak. .

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Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modeling to predict functionality. The majority of the chapters are based on new data, making the volume an important tool for a wide range of industrial and food chemists.

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