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: Food protein chemistry
    sub title: an introduction for food scientists
  name:
    name part: Regenstein, J. M. (Joe M.)
    role:
      role term: creator
  name:
    name part: Regenstein, Carrie.
  name:
    name part: Kochen, Beth.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: flu
    place:
      place term: Orlando
    publisher: Academic Press
    date issued: 1984
    issuance: monographic
  language:
    language term: eng
  physical description:
    reformatting quality: access
    form: remote
    extent: 1 online resource (xii, 353 pages) : illustrations
  table of contents: 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
  table of contents: 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
  table of contents: 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
  table of contents: 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
  note: Joe M. Regenstein, Carrie E. Regenstein ; illustrations by Beth Kochen.
  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 (pages 335-336) and index.
  note: English.
  subject:
    topic: Food
    topic: Protein content
  subject:
    topic: Proteins in human nutrition
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Nutrition
  subject:
    topic: Dietary Proteins
    topic: analysis
  subject:
    topic: Nutritional Physiological Phenomena
  subject:
    topic: Food Analysis
  subject:
    topic: Aliments
    topic: Teneur en protéines
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: Protéines dans l'alimentation humaine
  subject:
    topic: Nutrition
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Nutrition
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food
    topic: Protein content
  subject:
    topic: Proteins in human nutrition
  subject:
    topic: Protéines
  subject:
    topic: Protéines dans l'alimentation humaine
  subject:
    topic: Aliments
    topic: Teneur en protéines
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: Food
    topic: Proteins
  classification: TX553.P7 R43 1984
  classification: 664/.001/54775
  classification: QU 55 R333f 1984
  related item:
    title info:
      title: Food protein chemistry
    name:
      name part: Regenstein, J.M. (Joe M.).
    origin info:
      publisher: Orlando : Academic Press, 1984
    identifier: (DLC) 83012320
    identifier: (OCoLC)9762379
  related item:
    title info:
      title: Food science and technology (Academic Press)
  identifier: 9780323153867
  identifier: 0323153860
  identifier: 1299365760
  identifier: 9781299365766
  identifier: 9780125858205
  identifier: 0125858205
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: OCLCE
    record creation date: 101108
    record change date: 20260326184035.3
    record identifier: in00005746400
    language of cataloging:
      language term: eng