Functional Properties of Proteins and Lipids, Vol. 708

Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modeling to predict functionality. The majority of the chapters are based on new data, making the volume an important tool for a wide range of industrial and food chemists.

Booknews

The 17 papers represent the current status of understanding how food proteins and lipids function as enzymes, hormones, transmitters, and other actors in the body. Many of them report original research and contain primary data. They cover fundamental properties, instrumental methods of investigation, plant and animal proteins, and the physiological function of fat and oil. Specific topics include molecular bases of surface activity by proteins, evaluating viscous food properties using a helical ribbon impeller, soy proteins, relationships between the structure and function of milk-clotting enzymes, goat meat proteins, and low calorie fat and sugar esters. The symposium was held in Cancun, Mexico in November 1997. The index is particularly detailed for a proceedings collection. Distributed in the US by Oxford University Press. Annotation c. Book News, Inc., Portland, OR (booknews.com)

University of California, Davis

Memorial University of Newfoundland

Institute of Biotechnology UNAM

University of Guelph

USDA-ARS