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- catalog abstract "The 15 papers discuss the molecular design of soybean glycinins with enhanced food qualities and the development of crops producing such glycinins, interactions between milk proteins and dairy flavor compounds, the seed storage proteins of quinoa, modifying the functionality of muscle protein with antioxidants, serine proteinases from cold-adapted organisms, and the properties of low-cholesterol egg yolk prepared by supercritical carbon-dioxide extraction.".
- catalog contributor b10329154.
- catalog contributor b10329155.
- catalog created "c1997.".
- catalog date "1997".
- catalog date "c1997.".
- catalog dateCopyrighted "c1997.".
- catalog description "Includes bibliographical references and index.".
- catalog description "Molecular design of soybean glycinins with enhanced food qualities and development of crops producing such glycinins -- High fructose syrups: evaluation of a new glucose isomerase from Steptomyces sp. -- Serine proteinases from cold-adapted organisms -- Enzymatic modification of food proteins to improve the functional properties -- A review of the interactions between milk proteins and dairy flavor compounds -- Production of whey-protein-enriched products -- Modification of muscle protein functionality by antioxidants -- The seed storage proteins of Quinoa -- Molecular mechanism of competitive adsorption of alpha-s1-casein and beta-casein at liquid interfaces -- Disulfide-mediated polymerization of whey proteins in whey protein isolate-stabilized emulsions -- Partial coalescence and structure formation in dairy emulsions -- Solubilization of oil droplets by micellar surfactant solutions -- Properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 extraction -- Interactions between dietary proteins and the human system: implications for oral tolerance and food-related diseases -- Microcirculation, vitamin E and omega 3 fatty acids: an overview.".
- catalog description "The 15 papers discuss the molecular design of soybean glycinins with enhanced food qualities and the development of crops producing such glycinins, interactions between milk proteins and dairy flavor compounds, the seed storage proteins of quinoa, modifying the functionality of muscle protein with antioxidants, serine proteinases from cold-adapted organisms, and the properties of low-cholesterol egg yolk prepared by supercritical carbon-dioxide extraction.".
- catalog extent "viii, 211 p. :".
- catalog identifier "0306455862".
- catalog isPartOf "Advances in experimental medicine and biology ; v. 415".
- catalog issued "1997".
- catalog issued "c1997.".
- catalog language "eng".
- catalog publisher "New York : Plenum Press,".
- catalog subject "612.3/98 21".
- catalog subject "Dietary Proteins congresses.".
- catalog subject "Food Analysis congresses.".
- catalog subject "Food Congresses.".
- catalog subject "Food Lipid content Congresses.".
- catalog subject "Food Protein content Congresses.".
- catalog subject "Food Technology congresses.".
- catalog subject "Kinsella, John E., 1938- Congresses.".
- catalog subject "Kinsella, John E., 1938-".
- catalog subject "Lipids congresses.".
- catalog subject "Lipids in human nutrition Congresses.".
- catalog subject "Nutritional Physiological Phenomena Congresses.".
- catalog subject "Proteins in human nutrition Congresses.".
- catalog subject "QP551 .F779 1997".
- catalog subject "QU 55 F6884 1997".
- catalog subject "W1 AD559 v.415 1997".
- catalog tableOfContents "Molecular design of soybean glycinins with enhanced food qualities and development of crops producing such glycinins -- High fructose syrups: evaluation of a new glucose isomerase from Steptomyces sp. -- Serine proteinases from cold-adapted organisms -- Enzymatic modification of food proteins to improve the functional properties -- A review of the interactions between milk proteins and dairy flavor compounds -- Production of whey-protein-enriched products -- Modification of muscle protein functionality by antioxidants -- The seed storage proteins of Quinoa -- Molecular mechanism of competitive adsorption of alpha-s1-casein and beta-casein at liquid interfaces -- Disulfide-mediated polymerization of whey proteins in whey protein isolate-stabilized emulsions -- Partial coalescence and structure formation in dairy emulsions -- Solubilization of oil droplets by micellar surfactant solutions -- Properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 extraction -- Interactions between dietary proteins and the human system: implications for oral tolerance and food-related diseases -- Microcirculation, vitamin E and omega 3 fatty acids: an overview.".
- catalog title "Food proteins and lipids / edited by Srinivasan Damodaran.".
- catalog type "text".