ZAYAS J F. Functionality of proteins in food[M].Berlin:Springer-Verlag:In Functionality of proteins in food 1997.Zayas JF (1997). Functionality of proteins in food. Springer, Berlin, Heidelberg, Germany, pp 6–75Zayas, J. F. (1996). Functionality of proteins in foods: Berlin [etc.]. ...
Functionality of Proteins in Food 作者:Zayas 出版社:Springer Verlag 页数:383 定价:$ 276.85 装帧:HRD ISBN:9783540602521 豆瓣评分 目前无人评价 在哪儿借这本书· ··· 上海图书馆(1)
This book examines current views on protein functionality in food systems. The functional properties of food proteins (meat, fish, milk, egg and plant proteins) are presented including: protein solubility; water holding capacity and fat binding; emulsifying, foaming and gelling properties as affected...
Functionality of Proteins in Food 电子书 读后感 评分☆☆☆ 评分☆☆☆ 评分☆☆☆ 评分☆☆☆ 评分☆☆☆ 类似图书 点击查看全场最低价 出版者:Springer Verlag 作者:Zayas 出品人: 页数:383 译者: 出版时间: 价格:$ 276.85 装帧:HRD isbn号码:9783540602521...
页数:536 定价:$ 282.44 ISBN:9780824791971 豆瓣评分 目前无人评价 评价: 内容简介· ··· This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers ...
Functionality of modified plant proteins in model food systems. Canadian Institute of Food Science Technology Journal 17:202.Paulson, A. T., Tung, M. A., Garland, M. R., and Nakai, S. (1984). Functionality of modified plant proteins in model food system, Can. Inst. Food Sci. Technol...
The functional interaction of prostaglandin E (PGE) receptor EP3 subtype with GTP-binding proteins (G proteins) was characterized in the membranes prepared from mouse EP3 receptor cDNA-transfected Chinese hamster ovary cells. PGE2 inhibited forskolin-stimulated adenylate cyclase activity in CHO cells expr...
The relationship between structure and functionality of proteins,the development in food proteins by enzymatic modification and the changes of food proteins functionality,such as solubility,surface hydrophobicity,gelation and coagulation,emulsification and foaming were summarized.关键词: food protein enzymatic ...
Functional properties of proteins in foods The measurement of functionality of protein food ingredients has developed somewhat haphazardly, probably due to the wide range of proteins used as ingredi... P Wilding,PJ Lillford,JM Regenstein - 《Journal of Chemical Technology & Biotechnology》 被引量: ...
Food / Nahrung Volume 38, Issue 4, pages 446–447, 1994 Additional Information How to Cite Bogracheva, T. (1994), Food Proteins. Structure and Functionality. Developed from the 4th Symposium on Food Proteins ‘Structure — Functionality Relationships’ held at Reinhardsbrunn, Germany, October 5...