Food Proteins: Properties and Characterization
Author:   Shuryo Nakai (University of British Columbia, Vancouver, Canada) ,  H. Wayne Modler (Agriculture Canada, Food Research Center, Ottawa, Ontario, Canada)
Publisher:   John Wiley & Sons Inc
ISBN:  

9780471186144


Pages:   560
Publication Date:   13 February 1996
Format:   Hardback
Availability:   Out of stock   Availability explained
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

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Food Proteins: Properties and Characterization


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Overview

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.

Full Product Details

Author:   Shuryo Nakai (University of British Columbia, Vancouver, Canada) ,  H. Wayne Modler (Agriculture Canada, Food Research Center, Ottawa, Ontario, Canada)
Publisher:   John Wiley & Sons Inc
Imprint:   Wiley-VCH Publishers Inc.,U.S.
Dimensions:   Width: 16.10cm , Height: 4.20cm , Length: 23.60cm
Weight:   1.028kg
ISBN:  

9780471186144


ISBN 10:   0471186147
Pages:   560
Publication Date:   13 February 1996
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock   Availability explained
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

An Overview. Physical and Chemical Properties of Amino Acids and Proteins. Denaturation of Proteins. Functional Properties of Proteins. Chemical and Enzymatic Modifications of Proteins. Nutritional Value of Proteins from Different Food Sources. Protein Analysis 1: Quantification and Physical Characterization. Thermal Analysis. Seperation and Purification. Biotechnology. Index.

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Shuryo Nakai and H. Wayne Modler are the authors of Food Proteins: Properties and Characterization, published by Wiley.

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