Macromolecular Interactions in Food Technology
Home > Science, Technology & Agriculture > Biochemical engineering > Biotechnology > Macromolecular Interactions in Food Technology: (650 ACS Symposium Series)
Macromolecular Interactions in Food Technology: (650 ACS Symposium Series)

Macromolecular Interactions in Food Technology: (650 ACS Symposium Series)


     0     
5
4
3
2
1



Available


X
About the Book

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.

Table of Contents:
Structure-Property Relationships in Foods ; Macromolecular Interactions of Food Proteins Studied by Raman Spectroscopy: Interactions of *b-Lactoglobulin, *a-Lactalbumin, and Lysozyme in Solution, Gels, and Precipitates ; Factors Determining the Character of Biopolymer-Biopolymer Interactions in Multicomponent Aqueous Solutions Modeling Food Systems ; Use of Nonlinear Regression for Analyzing *b-Lactoglobulin Denaturation Kinetics in Skim Milk ; Particle Sizes of Casein Submicelles and Purified *k-Casein: Comparisons of Dynamic Light Scattering and Electron Microscopy with Predictive Three-Dimensional Molecular Models ; Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins ; The Role of *a-Lactalbumin in Heat-Induced Gelation of Whey Proteins ; Laser-Light-Scattering Properties of Heat-Induced Ovalbumin Gels ; Aggregation and Gelation of Bovine *b-Lactoglobulin, *a-Lactalbumin, and Serum Albumin ; Gelation Properties of Myosin: Role of Subfragments and Actin ; Effects of Macromolecular Interactions on the Permeability of Composite Edible Films ; Films from Pectin, Chitosan, and Starch ; Lipid-Protein Interaction at an Emulsified Oil Surface: Protein Structures and Their Roles in Lipid Binding ; Characteristics of the Products of Limited Proteolysis of *b-Lactoglobulin ; Effects of High Pressure on Protein-Polysaccharide Interactions ; Biopolymer Interactions in Emulsion Systems: Influences on Creaming, Floccculation, and Rheology ; Phosphorylation of Proteins and Their Functional and Structural Properties ; Improvement of Functional Properties of Food Proteins by Conjugation of Glucose-6-Phosphate ; Novel Functional Properties of Glycosylated Lysozymes Constructed by Chemical and Genetic Modifications ; Crystallization and X-ray Analysis of Normal and Modified Recombinant Soybean Proglycinins: Three-Dimensional Structure of Normal Proglycinin at 6 A Resolution ; Some Characteristics of a Microbial Protein Cross-Linking Enzyme: Transglutaminase ; Effect of the Bovine *b-Lactoglobulin Phenotype on the Properties of *b-Lactoglobulin, Milk Composition, and Dairy Products

Review :
"One of the first characteristics of food is texture and the second is flavor . . . Texture depends on the presence, in food, of macromolecules--especially proteins and polysaccharides. . . . The texture and structure of food are determined mainly by two classes of macromolecular compounds, namely: proteins and polysaccharides. Some complex aspects, such as compatibility and co-solubility determine the physico-chemical, rheological and finally the structure of all food systems. . . . This book is a valuable source of new data and information on the complex subject of macromolecular interactions occurring in the large diversity of food. The results presented are based on the latest advances and findings of the physico-chemical theories and methods. Such studies become more and more important for the technological developments and for improving the quality of foods. Most of the papers are completed with rich up-to-date references lists."--Cellulose Chemistry and Technology


Best Sellers


Product Details
  • ISBN-13: 9780841234666
  • Publisher: American Chemical Society
  • Publisher Imprint: American Chemical Society
  • Height: 234 mm
  • No of Pages: 322
  • Series Title: 650 ACS Symposium Series
  • Weight: 537 gr
  • ISBN-10: 0841234663
  • Publisher Date: 01 Jan 1996
  • Binding: Hardback
  • Language: English
  • Returnable: N
  • Spine Width: 19 mm
  • Width: 157 mm


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Macromolecular Interactions in Food Technology: (650 ACS Symposium Series)
American Chemical Society -
Macromolecular Interactions in Food Technology: (650 ACS Symposium Series)
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Macromolecular Interactions in Food Technology: (650 ACS Symposium Series)

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept

    New Arrivals


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!