Food Protein Analysis: Qualitative Effects on Processing, Vol. 118
Owusu-Apenten, R. D. Owusu Apenten, Owusu-Apenten Owusu-ApentenBooks.org participates in affiliate programs including Bookshop.org and the Amazon Services LLC Associates Program. We may earn a commission from qualifying purchases made through links on this page, at no additional cost to you.
Overview
"Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays."
Synopsis
"Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays."
Booknews
Describes 13 methods for analyzing food proteins assays that fall under the categories of copper binding methods, dye binding methods, immunological methods for protein speciation, and protein nutrient value. Written by a professor at Pennsylvania State University, the handbook outlines the principles behind each method, calibration graphs, interference compounds, sample pre-treatment, performance characteristics, and primary applications. Topics include the Lowry method, the Bradford method, speciation of soya protein by enzyme- linked immunoassay, determination of trace protein allergens in food, and protein digestibility-corrected amino acid scores. Annotation c. Book News, Inc., Portland, OR (booknews.com)