Biochemistry of food proteins
Seiten
2012
Springer-Verlag New York Inc.
978-1-4684-9897-4 (ISBN)
Springer-Verlag New York Inc.
978-1-4684-9897-4 (ISBN)
Developments in the understanding of food protein structure, behaviour and applications continue apace. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject.
Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new develop ments have been of special significance. In this sense, therefore, they are welcome updates.
Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new develop ments have been of special significance. In this sense, therefore, they are welcome updates.
1. Protein-Water Interactions.- 2. Protein-Protein Interactions.- 3. Interaction of Food Proteins with Starch.- 4. The Maillard Reaction.- 5. Metal-Protein Interactions.- 6. Haemoproteins in Meat and Meat Products.- 7. Modification of Food Proteins by Non-enzymatic Methods..- 8. Modification of Food Proteins by Enzymatic Methods.- 9. The Plastein Reaction: Fundamentals and Applications.- 10. Applications of Enzymes in Food.- 11. Proteins as a Source of Flavour.
Zusatzinfo | 8 Illustrations, black and white; X, 419 p. 8 illus. |
---|---|
Verlagsort | New York, NY |
Sprache | englisch |
Maße | 140 x 216 mm |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-4684-9897-5 / 1468498975 |
ISBN-13 | 978-1-4684-9897-4 / 9781468498974 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht
Buch | Hardcover (2023)
Verlag Eugen Ulmer
140,00 €