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Protein Structure-function Relationships in Foods
. Ed(S): Yada, Rickey Y.; Jackman, R. L.
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Description for Protein Structure-function Relationships in Foods
Paperback. Editor(s): Yada, Rickey Y.; Jackman, R. L. Num Pages: 202 pages, biography. BIC Classification: PNR; TDC; TDCT. Category: (P) Professional & Vocational. Dimension: 234 x 156 x 11. Weight in Grams: 338.
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 ... Read more
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 ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Springer-Verlag New York Inc. United States
Number of pages
202
Condition
New
Number of Pages
202
Place of Publication
New York, NY, United States
ISBN
9781461361473
SKU
V9781461361473
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
Reviews for Protein Structure-function Relationships in Foods
`Lucid and well written... Its chapters provide a new perspective to the protein structure-function relationship, generate critical-thinking approaches to solve problems, and provide challenges for future research...a significant accomplishment.' Food Technology, May 1995 `...the layout and design is quite reasonable which makes the book easy to read... The index seems ... Read more