Food protein chemistry : an introduction for food scientists /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Regenstein, J. M. (Joe M.)
Otros Autores: Regenstein, Carrie, Kochen, Beth
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Orlando : Academic Press, 1984.
Colección:Food science and technology (Academic Press)
Temas:
Food > Protein content.
Proteins in human nutrition.
Food > Analysis.
Nutrition.
Dietary Proteins > analysis
Nutritional Physiological Phenomena
Food Analysis
Aliments > Teneur en prot�eines.
Aliments > Analyse.
Prot�eines dans l'alimentation humaine.
TECHNOLOGY & ENGINEERING > Food Science.
Prot�eines.
Food > Proteins
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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

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