| Description |
xi, 463 pages : illustrations ; 24 cm |
| Series |
Food science and technology ; 118 |
|
Food science and technology (Marcel Dekker, Inc.) ; 118
|
| Contents |
Pt. 1. Fundamentals Techniques -- Ch. 1. Kjeldahl Method, Quantitative Amino Acid Analysis and Combustion Analysis -- Pt. 2. Copper Binding Methods -- Ch. 2. The Alkaline Copper Reagent: Biuret Assay -- Ch. 3. The Lowry Method -- Ch. 4. The Bicinchoninic Acid Protein Assay -- Pt. 3. Dye Binding Methods -- Ch. 5. The Udy Method -- Ch. 6. The Bradford Method - Principles -- Ch. 7. Bradford Assay - Applications -- Pt. 4. Immunological Methods for Protein Speciation -- Ch. 8. Immunological Assay: General Principles and the Agar Diffusion Assay -- Ch. 9. Speciation of Meat Proteins by Enzyme-Linked Immunosorbent Assay -- Ch. 10. Speciation of Soya Protein by Enzyme-Linked Immunoassay -- Ch. 11. Determination of Trace Protein Allergens in Foods -- Pt. 5. Protein Nutrient Value -- Ch. 12. Biological and Chemical Tests for Protein Nutrient Value -- Ch. 13. Effect of Processing on Protein Nutrient Value -- Ch. 14. Protein Digestibility-Corrected Amino Acid Scores |
| Bibliography |
Includes bibliographical references & index |
| Subject |
Proteins -- Analysis.
|
|
Food industry and trade.
|
|
Dietary Proteins -- analysis.
|
|
Dietary Proteins -- metabolism.
|
|
Food Analysis -- methods.
|
| LC no. |
2002067810 |
| ISBN |
0824706846 alkaline paper |
|
