Can I read Protein Structure-Function Relationships in Foods on EtoBox?

Protein Structure-Function Relationships in Foods by J. E. Kinsella, D. J. Rector, L. G. Phillips (auth.), R. Y. Yada, R. L. Jackman, J. L. Smith (eds.) is a nonfiction available to read on EtoBox.

What is Protein Structure-Function Relationships in Foods about?

Food proteins constitute a diverse and complex collection of biological macro molecules. Although contributing to the nutritional quality of the foods we con sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, ab

Who reads Protein Structure-Function Relationships in Foods?

Author

J. E. Kinsella, D. J. Rector, L. G. Phillips (auth.), R. Y. Yada, R. L. Jackman, J. L. Smith (eds.)

Publisher

Springer US : Imprint : Springer

Published

1994

Language

EN

ISBN

9781461361473

Category

nonfiction

Subjects

Science, Chemistry, Home & Lifestyle