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Author: Koninklijke Nederlandse Akademie van Wetenschappen
Publisher:
ISBN:
Category : Viscosity
Languages : en
Pages : 16
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Book Description
Author: Koninklijke Nederlandse Akademie van Wetenschappen
Publisher:
ISBN:
Category : Viscosity
Languages : en
Pages : 16
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Book Description
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 808
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Book Description
Author: New York Public Library. Research Libraries
Publisher:
ISBN:
Category : Library catalogs
Languages : en
Pages : 610
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Book Description
Author: American Library Association
Publisher:
ISBN:
Category : Libraries
Languages : en
Pages : 76
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Book Description
Author: Koninklijke Nederlandse Akademie van Wetenschappen
Publisher:
ISBN:
Category : Plasticity
Languages : en
Pages : 308
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Book Description
Author: W. Gottschalk
Publisher: Springer Science & Business Media
ISBN: 9789024727896
Category : Science
Languages : en
Pages : 554
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Book Description
Investigations on seed proteins have been intensively carried out during the past two decades. This is valid with regard to both their chemical composition as well as their nutritive value. The development of new biochemical and physical methods has resulted in obtaining deep insights into the structures of seed proteins and their mutual interactions. Intensive exchange of information between the scientists participating in national and international research programmes has given strong impulses for intensifying the research in this field. For the quantitative and quali tative investigations of seed proteins, not only some model plants were used; on the contrary, they were carried out on a large number of different crops important for different regions of the earth. In this way, a level of knowledge has been reached which could not be expected in this diversity within such a short period. This holds not only true for biochemical but also for physiological characters of the species of the limiting amino acids studied. With regard to nutritional aspects, the problem was of special interest, but also seed proteins acting as antinutritional factors were analysed in detail. Based on the knowledge of seed protein structures, it was possible to perform investigations on the genetic basis of their synthesis. This was done under two different aspects: The basic knowledge on the genes involved should be widened; moreover, it should be tried to improve the seed proteins quantitatively and qualitatively under the influence of mutant genes.
Author: Charles M Tipton
Publisher: Elsevier
ISBN: 0080534295
Category : Science
Languages : en
Pages : 982
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Book Description
Hydrocolloids
Author: Rickey Y. Yada
Publisher: Springer Science & Business Media
ISBN: 1461526701
Category : Technology & Engineering
Languages : en
Pages : 214
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Book Description
Food proteins constitute a diverse and complex collection of biological macro molecules. Although contributing to the nutritional quality of the foods we con sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, above all, their patience in putting this volume together, and the following companies/organizations for their financial support without which it would not have been the success it was: Ault Foods Limited, Best Foods Canada Limited, Natural Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture and Food, Quest International Canada Inc., and University of Guelph. R.Y.Y. R.LJ.
Author: Allan Kay Smith
Publisher:
ISBN:
Category : Soybean
Languages : en
Pages : 496
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Book Description
Author: S.E. Hill
Publisher: Springer Science & Business Media
ISBN: 9780751404210
Category : Science
Languages : en
Pages : 374
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Book Description
This edition updates the substantial progress that has occurred since 1988 in many aspects of understanding, measuring and utilizing functional macromolecules.
