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Food Proteins: Properties and Characterization (Food Science and Technology) - Hardcover

 
9780471186144: Food Proteins: Properties and Characterization (Food Science and Technology)
Hardcover
ISBN 10: 0471186147 ISBN 13: 9780471186144
Publisher: Wiley-VCH, 1996

Synopsis

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.

"synopsis" may belong to another edition of this title.

About the Author

Shuryo Nakai and H. Wayne Modler are the authors of Food Proteins: Properties and Characterization, published by Wiley.

From the Back Cover

Food Proteins Properties and Characterization Edited by Shuryo Nakai H. Wayne Modler Food Proteins covers the basic theory and fundamental concepts necessary for an understanding of modern food protein chemistry. The authors discuss the chemical and physical properties of food proteins, the variety of sources from which the nutrition of food proteins is derived, analytical methods for quantitating and characterizing food proteins, and methods for separating and purifying food proteins. They also explain the modification of food proteins using chemical and biological techniques, the functional properties required for preparing high quality food products, and the behavior of proteins during processing. This book is intended as a reference for food scientists and technicians, as well as a text for graduate students in food science and food-related areas.

From the Inside Flap

Food Proteins Properties and Characterization Edited by Shuryo Nakai H. Wayne Modler Food Proteins covers the basic theory and fundamental concepts necessary for an understanding of modern food protein chemistry. The authors discuss the chemical and physical properties of food proteins, the variety of sources from which the nutrition of food proteins is derived, analytical methods for quantitating and characterizing food proteins, and methods for separating and purifying food proteins. They also explain the modification of food proteins using chemical and biological techniques, the functional properties required for preparing high quality food products, and the behavior of proteins during processing. This book is intended as a reference for food scientists and technicians, as well as a text for graduate students in food science and food-related areas.

"About this title" may belong to another edition of this title.

Publisher
Wiley-VCH
Publication date
1996
Language
English
ISBN 10 
0471186147
ISBN 13 
9780471186144
Binding
Hardcover
Edition number
1
Number of pages
560
Editor
Nakai Shuryo, Modler H. Wayne