Research Catalog
Food proteins and lipids / edited by Srinivasan Damodaran.
- Title
- Food proteins and lipids / edited by Srinivasan Damodaran.
- Publication
- New York : Plenum Press, c1997.
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Request in advance | QP551 .F779 1997 | Off-site |
Details
- Additional Authors
- Description
- viii, 211 p. : ill.; 26 cm.
- Series Statement
- Advances in experimental medicine and biology ; v. 415
- Uniform Title
- Advances in experimental medicine and biology ; v. 415.
- Subjects
- Genre/Form
- Congress.
- Note
- "Proceedings of the John E. Kinsella Memorial Symposium on Food Proteins and Lipids, held August 22-23, 1995, in Chicago, Illinois"--T.p. verso.
- Bibliography (note)
- Includes bibliographical references and index.
- Contents
- Molecular Design of Soybean Glycinins with Enhanced Food Qualities and Development of Crops Producing Such Glycinins / S. Utsumi, T. Katsube and T. Ishige [et al.] -- High Fructose Syrups: Evaluation of a New Glucose Isomerase from Streptomyces sp / Todd W. Gusek, K. Sailaja and Richard Joseph -- Serine Proteinases from Cold-adapted Organisms / Magnus M. Kristjansson, Bjarni Asgeirsson and Jon B. Bjarnason -- Enzymatic Modification of Food Proteins to Improve the Functional Properties / Yoshiro Kamata -- A Review of the Interactions between Milk Proteins and Dairy Flavor Compounds / A. P. Hansen -- Production of Whey-Protein-Enriched Products / Daniel M. Mulvihill and M. B. Grufferty -- Modification of Muscle Protein Functionality by Antioxidants / Youling L. Xiong, Subramanian Srinivasan and Gang Liu -- The Seed Storage Proteins of Quinoa / Chris Brinegar --
- Molecular Mechanism of Competitive Adsorption of [actual symbol not reproducible] and [beta]-Casein at Liquid Interfaces / Srinivasan Damodaran -- Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions / Frank J. Monahan, D. Julian McClements and J. Bruce German -- Partial Coalescence and Structure Formation in Dairy Emulsions / H. Douglas Goff -- Solubilization of Oil Droplets by Micellar Surfactant Solutions / D. Julian McClements -- Properties of Low-Fat, Low-Cholesterol Egg Yolk Prepared by Supercritical CO[superscript 2] Extraction / Neal A. Bringe -- Interactions between Dietary Proteins and the Human System: Implications for Oral Tolerance and Food-Related Diseases / William E. Barbeau -- Microcirculation, Vitamin E and Omega 3 Fatty Acids: An Overview / Geza Bruckner.
- ISBN
- 0306455862
- LCCN
- 97006056
- Owning Institutions
- Columbia University Libraries