Protein Structure-Function Relationships in Foods

Language: English

Published by Springer Nature B.V., 1994

0751401862 / 9780751401868

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Druck auf Anfrage Neuware - Printed after ordering - 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.

Seller Inventory # 9780751401868

Title
Protein Structure-Function Relationships in Foods
Author
Rickey Y. Yada
Publisher
Springer Nature B.V.
Publication year
1994
Condition
Neu
Binding
Buch
Language
English
ISBN 10
0751401862
ISBN 13
9780751401868
Item weight
483 grams
Dimensions
234x156x14 mm

AHA-BUCH GmbH

Einbeck, Germany

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AbeBooks seller since August 14, 2006

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