|
|
|
|
| LEADER |
00000cam a2200000 a 4500 |
| 001 |
SCIDIR_ocn679987571 |
| 003 |
OCoLC |
| 005 |
20231117044457.0 |
| 006 |
m o d |
| 007 |
cr bn||||||abp |
| 007 |
cr bn||||||ada |
| 008 |
101108s1984 flua ob 001 0 eng d |
| 040 |
|
|
|a OCLCE
|b eng
|e pn
|c OCLCE
|d OCLCQ
|d OPELS
|d OCLCQ
|d E7B
|d OCLCF
|d OCLCQ
|d N$T
|d UIU
|d YDXCP
|d OCLCQ
|d OCLCA
|d AU@
|d LEAUB
|d VLY
|d OCLCQ
|d OCLCO
|d OCL
|d OCLCQ
|
| 019 |
|
|
|a 629701201
|a 887803452
|a 1162258632
|
| 020 |
|
|
|a 9780323153867
|q (electronic bk.)
|
| 020 |
|
|
|a 0323153860
|q (electronic bk.)
|
| 020 |
|
|
|a 1299365760
|
| 020 |
|
|
|a 9781299365766
|
| 020 |
|
|
|z 9780125858205
|
| 020 |
|
|
|z 0125858205
|
| 035 |
|
|
|a (OCoLC)679987571
|z (OCoLC)629701201
|z (OCoLC)887803452
|z (OCoLC)1162258632
|
| 042 |
|
|
|a dlr
|
| 050 |
|
4 |
|a TX553.P7
|b R43 1984
|
| 060 |
|
4 |
|a QU 55
|b R333f 1984
|
| 072 |
|
7 |
|a TEC
|x 012000
|2 bisacsh
|
| 082 |
0 |
4 |
|a 664/.001/54775
|2 19
|
| 100 |
1 |
|
|a Regenstein, J. M.
|q (Joe M.)
|
| 245 |
1 |
0 |
|a Food protein chemistry :
|b an introduction for food scientists /
|c Joe M. Regenstein, Carrie E. Regenstein ; illustrations by Beth Kochen.
|
| 260 |
|
|
|a Orlando :
|b Academic Press,
|c 1984.
|
| 300 |
|
|
|a 1 online resource (xii, 353 pages) :
|b illustrations
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Food science and technology
|
| 504 |
|
|
|a Includes bibliographical references (pages 335-336) and index.
|
| 506 |
|
|
|3 Use copy
|f Restrictions unspecified
|2 star
|5 MiAaHDL
|
| 533 |
|
|
|a Electronic reproduction.
|b [Place of publication not identified] :
|c HathiTrust Digital Library,
|d 2010.
|5 MiAaHDL
|
| 538 |
|
|
|a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
|u http://purl.oclc.org/DLF/benchrepro0212
|5 MiAaHDL
|
| 583 |
1 |
|
|a digitized
|c 2010
|h HathiTrust Digital Library
|l committed to preserve
|2 pda
|5 MiAaHDL
|
| 588 |
0 |
|
|a Print version record.
|
| 505 |
0 |
|
|a Front Cover; Food Protein Chemistry; Copyright Page; Table of Contents; Preface; Chapter 1. Defining Proteins; Problem Set; Chapter 2. Proteins as the Essence of Life; Chapter 3. Amino Acids; Chapter 4. Chemistry of the Amino Acids; Acid-Base Properties; Zwitterions; Appendix 4-1: Nonenzymatic Amino-Sugar Browning (""Maillard Browning""); Appendix 4-2: Specific Reactions of Amino Acids; Appendix 4-3: Sample Calculations of Ionic Strengths; Problem Set; Chapter 5. Protein Classification; Chapter 6. Descriptions of Major Protein Systems; Appendix 6-1: Seed Development
|
| 505 |
8 |
|
|a Chapter 7. The Peptide Bond and Protein StructureChapter 8. Primary Structure and Related Topics; Amino Acid Analysis; Sequencing; Problem Set; Chapter 9. Sulfhydryl Chemistry; Chapter 10. Protein Quantitation; Appendix 10-1: Notes on the Kjeldahl Nitrogen Determination; Appendix 10-2: Notes on Color Tests for Quantitation; Appendix 10-3: What Is Wrong with Protein Nutritional Measurements in the United States?; Problem Set; Chapter 11. The Art of Protein Purification; Chapter 12 Salting In and Salting Out; Problem Set; Chapter 13. Dialysis; Problem Set; Chapter 14. Separation Techniques
|
| 505 |
8 |
|
|a Chapter 15. Column ChromatographyVarious Techniques and Types of Columns; Problem Set; Chapter 16. Structure; Appendix 16-1: The Vander Waals Equation; Problem Set; Chapter 17. Protein Binding of Small Ions; Problem Set; Chapter 18. Hydrodynamic Techniques; Problem Set; Chapter 19. The Analytical Ultracentrifuge; Problem Set; Chapter 20. Diffusion and Viscosity; Chapter 21 Electrophoresis; Problem Set; Chapter 22. Spectroscopy; Infrared; Nuclear Magnetic Resonance; Differential Scanning Calorimetry; Chapter 23. Optical Rotatory Dispersion and Circular Dichroism; Problem Set
|
| 505 |
8 |
|
|a Chapter 24. Transmission Electron MicroscopyChapter 25. X-Ray Diffraction; Chapter 26. Light Scattering; Problem Set; Chapter 27. Protein Functionality for Food Scientists; Problem Set; Appendi X 27-1: Protein Functionality Methodology; References; Appendi X 27-2: The Food Protein Functionality Properties of Chicken Breast and Fish Skeletal Muscle; Appendix 27-3: Solubility Measurements; Appendix 27-4: Ne Regional Project Ne-123, Protein Functionality; Selected Readings; Index; FOOD SCIENCE AND TECHNOLOGY
|
| 546 |
|
|
|a English.
|
| 650 |
|
0 |
|a Food
|x Protein content.
|
| 650 |
|
0 |
|a Proteins in human nutrition.
|
| 650 |
|
0 |
|a Food
|x Analysis.
|
| 650 |
|
0 |
|a Nutrition.
|
| 650 |
|
2 |
|a Dietary Proteins
|x analysis
|0 (DNLM)D004044Q000032
|
| 650 |
|
2 |
|a Nutritional Physiological Phenomena
|0 (DNLM)D009747
|
| 650 |
|
2 |
|a Food Analysis
|0 (DNLM)D005504
|
| 650 |
|
6 |
|a Aliments
|x Teneur en prot�eines.
|0 (CaQQLa)201-0013069
|
| 650 |
|
6 |
|a Aliments
|x Analyse.
|0 (CaQQLa)201-0019673
|
| 650 |
|
6 |
|a Prot�eines dans l'alimentation humaine.
|0 (CaQQLa)201-0042730
|
| 650 |
|
6 |
|a Nutrition.
|0 (CaQQLa)201-0064996
|
| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Nutrition.
|2 fast
|0 (OCoLC)fst01042187
|
| 650 |
|
7 |
|a Food
|x Analysis.
|2 fast
|0 (OCoLC)fst00930460
|
| 650 |
|
7 |
|a Food
|x Protein content.
|2 fast
|0 (OCoLC)fst00930580
|
| 650 |
|
7 |
|a Proteins in human nutrition.
|2 fast
|0 (OCoLC)fst01079770
|
| 650 |
|
7 |
|a Prot�eines.
|2 ram
|
| 650 |
|
7 |
|a Prot�eines dans l'alimentation humaine.
|2 ram
|
| 650 |
|
7 |
|a Aliments
|x Teneur en prot�eines.
|2 ram
|
| 650 |
|
7 |
|a Aliments
|x Analyse.
|2 ram
|
| 653 |
|
|
|a Food
|a Proteins
|
| 700 |
1 |
|
|a Regenstein, Carrie.
|
| 700 |
1 |
|
|a Kochen, Beth.
|
| 776 |
0 |
8 |
|i Print version:
|a Regenstein, J.M. (Joe M.).
|t Food protein chemistry.
|d Orlando : Academic Press, 1984
|w (DLC) 83012320
|w (OCoLC)9762379
|
| 830 |
|
0 |
|a Food science and technology (Academic Press)
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780125858205
|z Texto completo
|
