Food Proteins and Lipids

Hardcover | April 30, 1997

EditorSrinivasan Damodaran

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Univ. of Wisconsin, Madison. Papers on food science and nutrition given in honor of Dr. John E. Kinsella at the American Chemical Society National Meeting held inAugust 1995 in Washington, D.C. International contributors.

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Univ. of Wisconsin, Madison. Papers on food science and nutrition given in honor of Dr. John E. Kinsella at the American Chemical Society National Meeting held inAugust 1995 in Washington, D.C. International contributors.

Format:HardcoverDimensions:219 pages, 10 × 7.01 × 0.03 inPublished:April 30, 1997Publisher:Springer US

The following ISBNs are associated with this title:

ISBN - 10:0306455862

ISBN - 13:9780306455865

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Table of Contents

Molecular Design of Soybean Glycinins with Enhanced Food Qualities and Development of Crops Producing Such Glycinins; S. Utsumi, et al. High Fructose Syrups: Evaluation of a New Glucose Isomerase from Streptomyces sp.; T. Gusek, et al. Serine Proteinases from Cold-Adapted Organisms; M.M. Kristjansson. Enzymatic Modification of Food Proteins to Improve the Functional Properties; Y. Kamata. A Review of the Interactions Between Milk Proteins and Dairy Flavor Compounds; A.P. Hansen. Production of Whey-Protein-Enriched Products; D.M. Mulvihill, M.B. Grufferty. Modification of Muscle Protein Functionality by Antioxidants; Y.L. Xiong, et al. The Seed Storage Proteins of Quinoa; C. Brinegar. Molecular Mechanism of Competitive Adsorption of alphas1-Casein and beta-Casein at Liquid Interfaces; S. Damodaran. Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions; F.J. Monahan, et al. Partial Coalescence and Structure Formation in Dairy Emulsions; H.D. Goff. Solubilization of Oil Droplets by Micellar Surfactant Solutions; D.J. McClements. Properties of Low-Fat, Low-Cholesterol Egg Yolk Prepared by Supercritical CO2 Extraction; N.A. Bringe. 2 Additional Articles. Index.