http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xii, 353 pages) : illustrations
Front Cover; Food Protein Chemistry; Copyright Page; Table of Contents; Preface; Chapter 1. Defining Proteins; Problem Set; Chapter 2. Proteins as the Essence of Life; Chapter 3. Amino Acids; Chapter 4. Chemistry of the Amino Acids; Acid-Base Properties; Zwitterions; Appendix 4-1: Nonenzymatic Amino-Sugar Browning (""Maillard Browning""); Appendix 4-2: Specific Reactions of Amino Acids; Appendix 4-3: Sample Calculations of Ionic Strengths; Problem Set; Chapter 5. Protein Classification; Chapter 6. Descriptions of Major Protein Systems; Appendix 6-1: Seed Development
Chapter 7. The Peptide Bond and Protein StructureChapter 8. Primary Structure and Related Topics; Amino Acid Analysis; Sequencing; Problem Set; Chapter 9. Sulfhydryl Chemistry; Chapter 10. Protein Quantitation; Appendix 10-1: Notes on the Kjeldahl Nitrogen Determination; Appendix 10-2: Notes on Color Tests for Quantitation; Appendix 10-3: What Is Wrong with Protein Nutritional Measurements in the United States?; Problem Set; Chapter 11. The Art of Protein Purification; Chapter 12 Salting In and Salting Out; Problem Set; Chapter 13. Dialysis; Problem Set; Chapter 14. Separation Techniques
Chapter 15. Column ChromatographyVarious Techniques and Types of Columns; Problem Set; Chapter 16. Structure; Appendix 16-1: The Vander Waals Equation; Problem Set; Chapter 17. Protein Binding of Small Ions; Problem Set; Chapter 18. Hydrodynamic Techniques; Problem Set; Chapter 19. The Analytical Ultracentrifuge; Problem Set; Chapter 20. Diffusion and Viscosity; Chapter 21 Electrophoresis; Problem Set; Chapter 22. Spectroscopy; Infrared; Nuclear Magnetic Resonance; Differential Scanning Calorimetry; Chapter 23. Optical Rotatory Dispersion and Circular Dichroism; Problem Set
Chapter 24. Transmission Electron MicroscopyChapter 25. X-Ray Diffraction; Chapter 26. Light Scattering; Problem Set; Chapter 27. Protein Functionality for Food Scientists; Problem Set; Appendi X 27-1: Protein Functionality Methodology; References; Appendi X 27-2: The Food Protein Functionality Properties of Chicken Breast and Fish Skeletal Muscle; Appendix 27-3: Solubility Measurements; Appendix 27-4: Ne Regional Project Ne-123, Protein Functionality; Selected Readings; Index; FOOD SCIENCE AND TECHNOLOGY
Joe M. Regenstein, Carrie E. Regenstein ; illustrations by Beth Kochen.
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
digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL
Includes bibliographical references (pages 335-336) and index.
Food science and technology (Academic Press)