Author: P. F. Fox
Publisher: Springer Science & Business Media
ISBN: 9780306472718
Category : Medical
Languages : en
Pages : 380
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Book Description
Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as methods for resolving and identifying proteins, biologically and physiologically active proteins, molecular genetics and functional milk proteins-all of which have assumed increased importance in recent years.All chapters from the second edition have been completely updated and coverage of the biological properties and stability of milk proteins has been enhanced greatly. The book has been expanded from 18 chapters in the second edition to 29 chapters and is divided into two parts: Part A (Chapters 1-11) describes the more basic aspects of milk proteins, while Part B (Chapters 12-29) reviews the more applied aspects. New topics include an overview of the milk protein system, allergenicity of milk proteins, bioactive peptides, genetic engineering of milk proteins, and certain additional chapters on protein-rich dairy products.This authoritative work summarizes current knowledge on milk proteins and suggests areas for future work.
Author: Ronald E. Wrolstad
Publisher: John Wiley & Sons
ISBN: 0471709093
Category : Science
Languages : en
Pages : 1397
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Book Description
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
Author: Jacques Loeb
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 334
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Book Description
Author: Patrick F. Fox
Publisher: Elsevier
ISBN: 0080500935
Category : Medical
Languages : en
Pages : 646
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Book Description
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables
Author: Patrick F. Fox
Publisher: Academic Press
ISBN: 9780122636523
Category :
Languages : en
Pages : 656
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Book Description
Author: Robert H. Bogue
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 492
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Book Description
Author: Jerome Alexander
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 1042
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Book Description
Author: G. I. Loeb
Publisher:
ISBN:
Category : Amino acids
Languages : en
Pages : 50
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Book Description
The report is a review of recent literature in the field of polypeptide and protein surface chemistry, concentrating on the last decade. Theoretical approaches to polymers at liquid interfaces are considered, and surface measurement techniques are briefly outlined. The various classes of polypeptides are considered, followed by a discussion of proteins in general and specific proteins in particular. Enzymatic activity, structure, and adsorption at various surfaces are considered also. (Author).
Author: Andrew Ede
Publisher: Ashgate Publishing, Ltd.
ISBN: 9780754657866
Category : History
Languages : en
Pages : 232
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Book Description
This book offers a comprehensive account of the rise and sudden decline of the status of colloid research in North America in the first half of the twentieth century, exploring the development of colloid chemistry in the laboratory and the science's reception in the wider research community. It also gives a fascinating insight into the new interest in and promotion of science in North America during the Progressive Era.
Author: Jerome Alexander
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 1044
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Book Description
