rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Protein functionality in foods
    sub title: based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980
  name:
    name part: Cherry, John P.
    name part: 1941-
  name:
    name part: American Chemical Society
    name part: Division of Agricultural and Food Chemistry.
  name:
    name part: American Chemical Society
    name part: Meeting
    name part: (179th : 1980 : Houston, Tex.)
  type of resource: text
  genre: bibliography
  genre: conference publication
  genre: Electronic books.
  genre: Conference papers and proceedings
  origin info:
    place:
      place term: dcu
    place:
      place term: Washington, D.C
    publisher: American Chemical Society
    date issued: 1981
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xi, 332 pages) : illustrations
  table of contents: Protein functionality : classification, definition, and methodology / Akiva Pour-El -- Color / F.A. Blouin, Z.M. Zarins, and J.P. Cherry -- Flavor volatiles as measured by rapid instrumental techniques / M.G. Legendre and H.P. Dupuy -- Texturization / K.C. Rhee, C.K. Kuo, and E.W. Lusas -- Solubility and viscosity / Jerome L. Shen -- Adhesion and cohesion / J.S. Wall and F.R. Huebner -- Gelation and coagulation / Ronald H. Schmidt -- Whippability and aeration / John P. Cherry and Kay H. McWatters -- Water and fat absorption / C.W. Hutton and A.M. Campbell -- Emulsifiers : milk proteins / C.V. Morr -- Emulsification : vegetable proteins / Kay H. McWatters and John P. Cherry -- Nutrient bioavailability / D.B. Thompson and J.W. Erdman, Jr. -- Enzyme modification of proteins / R. Dixon Phillips and Larry R. Beuchat -- Multiple regression modelling of functionality / Mac R. Holmes.
  note: John P. Cherry, editor.
  note: Title from PDF title page (ACS publications, viewed September 28, 2009).
  note: Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL
  note: digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL
  note: Includes bibliographical references and index.
  note: English.
  subject:
    topic: Proteins in human nutrition
    genre: Congresses
  subject:
    topic: Proteins
    topic: Analysis
    genre: Congresses
  subject:
    topic: Food
    topic: Sensory evaluation
    genre: Congresses
  subject:
    topic: Food
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Taste
  subject:
    topic: Soyfoods
  subject:
    topic: Solubility
  subject:
    topic: Viscosity
  subject:
    topic: Adhesives
  subject:
    topic: Coagulants
  subject:
    topic: Colloids
  subject:
    topic: Emulsions
  subject:
    topic: Proteins
  subject:
    topic: Bioavailability
  subject:
    topic: Statistics
  subject:
    topic: Dietary Proteins
  subject:
    topic: Proteins
    topic: analysis
  subject:
    topic: Food
  subject:
    topic: Sensation
    topic: physiology
  subject:
    topic: Dietary Proteins
    topic: analysis
  subject:
    topic: Food Analysis
  subject:
    topic: Food Coloring Agents
    topic: analysis
  subject:
    topic: Taste
  subject:
    topic: Soy Foods
  subject:
    topic: Solubility
  subject:
    topic: Viscosity
  subject:
    topic: Adhesives
  subject:
    topic: Coagulants
  subject:
    topic: Colloids
  subject:
    topic: Plant Proteins
    topic: metabolism
  subject:
    topic: Emulsions
  subject:
    topic: Milk Proteins
    topic: analysis
  subject:
    topic: Emulsions
    topic: analysis
  subject:
    topic: Proteins
  subject:
    topic: Biological Availability
  subject:
    topic: Peptide Hydrolases
  subject:
    topic: Functional Food
    topic: analysis
  subject:
    topic: Statistics as Topic
  subject:
    topic: Protéines dans l'alimentation humaine
    genre: Congrès
  subject:
    topic: Protéines
    topic: Analyse
    genre: Congrès
  subject:
    topic: Aliments
    topic: Analyse sensorielle
    genre: Congrès
  subject:
    topic: Aliments
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: Goût
  subject:
    topic: Soja (Aliment)
  subject:
    topic: Solubilité
  subject:
    topic: Viscosité
  subject:
    topic: Adhésifs
  subject:
    topic: Coagulants
  subject:
    topic: Colloïdes
  classification: TX553.P7 P76
  classification: 641.1/2
  classification: TX 553.P7 P967 1980
  classification: MED060000 SCI007000
  identifier: 9780841207707
  identifier: 0841207704
  identifier: 0841206058
  identifier: 9780841206052
  identifier: http://proxy.library.tamu.edu/login

topic: Émulsions

topic: Protéines

topic: Biodisponibilité

topic: Statistiques

topic: Statistique

topic: food

topic: taste (senses)

topic: solubility

topic: viscosity

topic: adhesive

topic: emulsion

topic: protein

topic: statistics

topic: COOKING
topic: General

topic: Viscosity

topic: Taste

topic: Statistics

topic: Soyfoods

topic: Solubility

topic: Proteins

topic: Food
topic: Analysis

topic: Food

topic: Emulsions

topic: Colloids

topic: Coagulants

topic: Bioavailability

topic: Adhesives

topic: Food
topic: Sensory evaluation

topic: Proteins
topic: Analysis

topic: Proteins in human nutrition

title info:
  title: Protein functionality in foods
origin info:
  publisher: Washington, D.C. : American Chemical Society, 1981
identifier: (DLC) 81000097
identifier: (OCoLC)7247804

title info:
  title: ACS symposium series ; 147

record content source: MUU
record creation date: 090928
record change date: 20241009195836.7
record identifier: in00005505544
language of cataloging:
  language term: eng