عنوان

Protein functionality in foods :

0841206058

9780841206052

b428316

Protein functionality in foods :

[Book]

based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980 /

John P. Cherry, editor.

Washington, D.C. :

American Chemical Society,

1981.

xi, 332 p. :

ill. ;

24 cm.

ACS symposium series,

147

0097-6156 ;

Includes bibliographical references and index.

Protein functionality : classification, definition, and methodology / Akiva Pour-El -- Color / F.A. Blouin, Z.M. Zarins, and J.P. Cherry -- Flavor volatiles as measured by rapid instrumental techniques / M.G. Legendre and H.P. Dupuy -- Texturization / K.C. Rhee, C.K. Kuo, and E.W. Lusas -- Solubility and viscosity / Jerome L. Shen -- Adhesion and cohesion / J.S. Wall and F.R. Huebner -- Gelation and coagulation / Ronald H. Schmidt -- Whippability and aeration / John P. Cherry and Kay H. McWatters -- Water and fat absorption / C.W. Hutton and A.M. Campbell -- Emulsifiers : milk proteins / C.V. Morr -- Emulsification : vegetable proteins / Kay H. McWatters and John P. Cherry -- Nutrient bioavailability / D.B. Thompson and J.W. Erdman, Jr. -- Enzyme modification of proteins / R. Dixon Phillips and Larry R. Beuchat -- Multiple regression modelling of functionality / Mac R. Holmes.

0

Protein functionality in foods.

Food-- Sensory evaluation, Congresses.

Proteins-- Analysis, Congresses.

Proteins in human nutrition, Congresses.

Cherry, John P.,1941-

American Chemical Society., Division of Agricultural and Food Chemistry.

American Chemical Society., Meeting(179th :1980 :, Houston, Tex.)

20140123114417.0

[Book]

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