Protein Structure-Function Relationships in Foods

by J.L. Smith

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...

• 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"