Food, Beverage & Tobacco Industries - General & Miscellaneous, Organic Chemistry, Biology - Molecular Biology, Food Sciences - General & Miscellaneous, Biochemistry - General & Miscellaneous
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Overview
Discusses structure-property relationships of macromolecules in foods. Reviews the identification of gelation and aggregation in food systems. Addresses the interactions of biopolymers in emulsion systems. Covers the uses of chemical and enzymatic modifications of food proteins. Examines macromolecular interactions in film formation.
Editorials
Booknews
From a December 1995 international symposium in balmy Honolulu, 22 papers examine the behavior of macromolecule food components, such as the proteins and polysaccharides, that greatly influence the texture of food. They consider the methods and results of studying general structural and functional properties with Raman spectroscopy, nonlinear regression, and dynamic-light-scattering and electron microscopy; gel and film formation such as heat- induced ovalbumin gels and the heat-induced gelation of whey proteins; emulsion from such perspectives as the effects of high pressure on interactions between proteins and polysaccharides; and chemical, enzymatic, and genetic modifications including glycosylated lysozymes with novel functional properties, and the microbial protein cross-linking enzyme transglutaminase. Annotation c. by Book News, Inc., Portland, Or.Book Details
Published
January 1, 1996
Publisher
American Chemical Society
Pages
322
Format
Hardcover
ISBN
9780841234666