| Description |
xii, 544 pages : illustrations ; 25 cm |
| Series |
Food science and technology |
|
Food science and technology (VCH Publishers)
|
| Contents |
1. An Overview / Shuryo Nakai -- 2. Physical and Chemical Properties of Amino Acids and Proteins / Richard D. Ludescher -- 3. Denaturation / Arun Kilara and Venkatesh R. Harwalkar -- 4. Functional Properties / Srinivasan Damodaran -- 5. Chemical and Enzymatic Modifications / Nazlin K. Howell -- 6. Nutrition / Mendel Friedman -- 7. Analysis: Quantitation and Physical Characterization / Rickey Y. Yada, Robert L. Jackman, Jeff L. Smith and Alejandro G. Marangoni -- 8. Thermal Analysis: Principles and Applications / V. R. Harwalkar and C.-Y. Ma -- 9. Separation and Purification / Eunice Li-Chan -- 10. Biotechnology / Rafael Jimenez-Flores and Gregory T. Bleck |
| Analysis |
Proteins Structure |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Amino acids -- Composition.
|
|
Proteins.
|
| Author |
Modler, H. W. (H. Wayne)
|
|
Nakai, Shuryo.
|
| LC no. |
95026422 |
| ISBN |
1560816910 (alk. paper) |
|
