| Description |
xii, 519 pages : illustrations ; 24 cm |
| Series |
IFT basic symposium series ; 9 |
|
IFT basic symposium series (Marcel Dekker, Inc.) ; 9
|
| Contents |
1. Structure-Function Relationship of Food Proteins / Srinivasan Damodaran -- 2. Solubility of Proteins: Protein-Salt-Water Interactions / Thomas F. Kumosinski and Harold M. Farrell, Jr. -- 3. Protein Separation and Analysis of Certain Skeletal Muscle Proteins: Principles and Techniques / Elisabeth Jane Huff-Lonergan, Dirk D. Beekman and Frederick C. Parrish, Jr. -- 4. Computer-Aided Techniques for Quantitative Structure Activity Relationships Study of Food Proteins / Shuryo Nakai, Guillermo E. Arteaga and Eunice C. Y. Li-Chan -- 5. Protein Interactions in Emulsions: Protein-Lipid Interactions / Michael E. Mangino -- 6. Protein Interactions in Foams: Protein-Gas Phase Interactions / J. Bruce German and Lance Phillips -- 7. Protein Interactions in Gels: Protein-Protein Interactions / Denise M. Smith -- 8. Protein-Polysaccharide Interactions / David A. Ledward -- 9. Chemical and Enzymatic Modification of Proteins for Improved Functionality / Fakhrieh Vojdani and John R. Whitaker |
|
10. Functionality of Soy Proteins / Khee Choon Rhee -- 11. Whey Protein Functionality / Arun Kilara -- 12. Color as a Functional Property of Proteins / James C. Acton and Paul L. Dawson -- 13. Protein Gel Ultrastructure and Functionality / Shai Barbut -- 14. Proteins as Fat Substitutes / Mark S. Miller -- 15. Edible Films and Coatings from Proteins / J. Antonio Torres |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Protein content -- Congresses.
|
|
Proteins in human nutrition -- Congresses.
|
|
Proteins -- Analysis -- Congresses.
|
| Genre/Form |
Conference papers and proceedings.
|
| Author |
Hettiarachchy, Navam S.
|
|
Ziegler, Gregory R., 1958-
|
| LC no. |
94004799 |
| ISBN |
0824791975 |
|
