Experts from 17 countries survey recent progress in food protein research. They treat proteins from all types of food - plants, cereals, dairy and oil seed - and consider their various functions as main supply components, enzymes and so on. The contributors suggest that knowledge of such structure-activity relationships is a prerequisite for further improvement of the quality of food and the technical processes involved, including gene technology. The basic concepts developed here aim to provide an important source of information not only for food scientists and technologists, but also for researchers interested in structure-function relationships of biomolecules.
From Book News:
Sixty contributions from the October 1992 conference focus on the relations between the chemical structures of food proteins and their nutritional and technological properties. Three sections deal with structural investigations of proteins in the native and modified states--when the protein source is animal and when the source is legumes, oil seeds, and cereals; the complex problem of food protein interactions; and the interactions essential for the formation of food emulsions, foams, and gel-like systems. Such knowledge is essential to improvements in the quality of food and the technological progress involved, including gene technology. Annotation copyright Book News, Inc. Portland, Or.
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