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Synopsis
Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.
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From the Back Cover
Food Proteins Properties and Characterization Edited by Shuryo Nakai H. Wayne Modler Food Proteins covers the basic theory and fundamental concepts necessary for an understanding of modern food protein chemistry. The authors discuss the chemical and physical properties of food proteins, the variety of sources from which the nutrition of food proteins is derived, analytical methods for quantitating and characterizing food proteins, and methods for separating and purifying food proteins. They also explain the modification of food proteins using chemical and biological techniques, the functional properties required for preparing high quality food products, and the behavior of proteins during processing. This book is intended as a reference for food scientists and technicians, as well as a text for graduate students in food science and food-related areas.
About the Author
Shuryo Nakai and H. Wayne Modler are the authors of Food Proteins: Properties and Characterization, published by Wiley.
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- PublisherWiley-VCH
- Publication date1996
- ISBN 10 0471186147
- ISBN 13 9780471186144
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages560
- EditorNakai Shuryo, Modler H. Wayne
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Food Proteins: Properties and Characterization Food Science and Technology
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gebundene Ausgabe. Condition: Gut. 544 Seiten Das Buch befindet sich in einem ordentlich erhaltenen Zustand. In ENGLISCHER Sprache. Sprache: Englisch Gewicht in Gramm: 985. Seller Inventory # 2135572
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Food Proteins
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Food Proteins
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Food Proteins: Properties and Characterization (Food Science and Technology)
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Food Proteins (Hardcover)
Published by
John Wiley & Sons Inc, Berlin, 1996
ISBN 10: 0471186147
ISBN 13: 9780471186144
New
Hardcover
First Edition
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Hardcover. Condition: new. Hardcover. Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing. This book covers the basics of protein chemistry and protein characterization and the properties of different food proteins. This work assists food chemists to apply modern protein chemistry to understand protein behaviour during food processing. The companion 2nd volume addresses commercial applications of food proteins. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780471186144
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Food Proteins
Seller: moluna, Greven, Germany
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Condition: New. Food Proteins Properties and Characterization Edited by Shuryo Nakai H. Wayne Modler Food Proteins covers the basic theory and fundamental concepts necessary for an understanding of modern food protein chemistry. The authors discuss the chemical and physica. Seller Inventory # 446915028
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Food Proteins Properties and Characterization
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Hardcover. Condition: Brand New. 1st edition. 560 pages. 9.75x6.50x1.50 inches. In Stock. Seller Inventory # x-0471186147
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