Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed from the perspective of chemists despite the fact that their use in the food supply emphasizes their biological nature. Key topics discussed include proteins as essential to life; amino acids; protein classification; selected proteins of the most important food systems; and protein structure. The book also includes chapters on protein measurement; protein purification; and spectral techniques for the study of proteins. The book requires readers to have the equivalent of the Institute of Food Technologists requirements for undergraduate food science majors. It also assumes a knowledge of math through calculus. While primarily intended for senior and first-year graduate food science students, the text may also be useful to researchers in allied fields.Egg white has a high viscosity which decreases with aging as the ovomucina lysozyme complex breaks down. ... It was one of the first proteins to be atotally characterized, a and we probably know as much about it as we do about any other anbsp;...
|Title||:||Food Protein Chemistry|
|Publisher||:||Elsevier - 2012-12-02|