Protein Structure-Function Relationships in Foods

By J.L. Smith

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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

Format:Hardcover

Language:English

ISBN:0751401862

ISBN13:9780751401868

Release Date:May 1994

Publisher:Springer

Length:216 Pages

Weight:1.20 lbs.

Dimensions:0.8" x 6.4" x 9.5"

Related Subjects

Engineering Technology

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Protein Structure-Function Relationships in Foods

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