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Books on the topic 'Physicochemical properties of food proteins'

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Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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1

Shuryo, Nakai, and Modler H. W, eds. Food proteins: Properties and characterization. New York, N.Y: VCH, 1996.

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2

M, Whitehead Dana, and Kinsella John E. 1938-, eds. Structure-function properties of food proteins. San Diego: Academic Press, 1994.

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3

E, Sikorski Zdzisław, ed. Chemical & functional properties of food proteins. Lancaster, Pa: Technomic Pub. Co., 2001.

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4

Mitchell, J. R., Ph. D. and Ledward D. A, eds. Functional properties of food macromolecules. London: Elsevier Applied Science Publishers, 1986.

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5

Suslyanok, Georgiy, Tat'yana Auerman, and Tat'yana Generalova. Fundamentals of biochemistry. ru: INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1003787.

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The textbook contains basic information about the structure, properties and biological functions of proteins, nucleic acids, carbohydrates, lipids, vitamins. The most important ways of transformation of substances and energy in a living organism are considered. The information about the use of biochemical processes in the food industry is given. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the areas of training 19.03.01 "Biotechnology", 19.03.02 "Food products from plant raw materials", 19.03.04 "Product technology and catering organization", as well as for students studying in other areas of training, and graduate students.

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6

Food Legumes: Physicochemical and Nutritional Properties. MDPI, 2021. http://dx.doi.org/10.3390/books978-3-0365-1149-8.

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7

Xiong, Youling. Physicochemical and gelation properties of chicken myofibrillar proteins. 1989.

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8

Nakai, Shuryo, and H. Wayne Modler. Food Proteins: Properties and Characterization. Wiley & Sons, Incorporated, John, 1996.

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9

(Editor), Shuryo Nakai, H. W. Modler (Editor), and S. Nakai (Editor), eds. Food Proteins: Properties and Characterization (Food Science and Technology). VCH Publishers, 1996.

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10

Phillips, Lance G., and Steve L. Taylor. Structure-Function Properties of Food Proteins. Elsevier Science & Technology Books, 2013.

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11

Structure–Function Properties of Food Proteins. Elsevier, 1994. http://dx.doi.org/10.1016/c2009-0-02425-8.

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12

E, Hill S., Ledward D. A, and Mitchell, J. R., Ph. D., eds. Functional properties of food macromolecules. 2nd ed. Gaithersburg, Md: Aspen, 1998.

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13

Sikorski, Zdzisław E. Chemical and Functional Properties of Food Proteins. CRC, 2001.

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14

Sikorski, Zdzislaw E. Chemical and Functional Properties of Food Proteins. Taylor & Francis Group, 2001.

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15

Sikorski, Zdzislaw E. Chemical and Functional Properties of Food Proteins. Taylor & Francis Group, 2001.

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16

(Editor), Shuryo Nakai, and H. Wayne Modler (Editor), eds. Food Proteins: Properties and Characterization (Food Science and Technology (Vch Pub)). Wiley-VCH, 1996.

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17

Ndi, Embola Ernest. Rheological, microstructural and physicochemical properties of Ý-lactoglobulin and sodium polypectate composite gels. 1994.

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18

Gonzalez, Hector, and Jon M. Casamides. Soy Protein: Production Methods, Functional Properties and Food Sources. Nova Science Publishers, Incorporated, 2014.

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19

Soetrisno, Uken Sukaeni Sanusi. Characterization of yellow pea (Pisum sativum L. Miranda) proteins and the proteinate functional properties. 1991.

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20

Parkhomenko, Yu M., and G. V. Donchenko. Vitamins in Human Health. PH “Akademperiodyka”, 2006. http://dx.doi.org/10.15407/akademperiodyka.063.182.

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The book describes the history of the discovery of vitamins, presents modern ideas about the properties of vitamins and their importance for humans as essential nutritional factors. General information is provided about the modern classification of vitamins, physicochemical and biological properties of water- and fat-soluble vitamins and vitamin-like compounds, their role in metabolism and, in general, in human health. The causes of hypovitaminosis are analyzed, advice is given on their prevention and storage of vitamins in food. The book is intended for specialists in the field of biology, medicine, as well as for a wide range of readers, including teachers, students and other people interested in health issues.

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21

Patrick, Graham. Organic Chemistry: A Very Short Introduction. Oxford University Press, 2017. http://dx.doi.org/10.1093/actrade/9780198759775.001.0001.

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Organic chemistry is the chemistry of compounds of carbon. As well as being central to life, in the form of large molecules such as nucleic acids and proteins, organic compounds are essential to many areas of industry. Organic Chemistry: A Very Short Introduction covers the whole range of organic compounds and their roles. Beginning with the structures and properties of the basic groups of organic compounds, it goes on to consider organic compounds in the areas of pharmaceuticals, polymers, food and drink, petrochemicals, and nanotechnology. It explores how new materials, such as graphene, are opening up exciting new possibilities for applications, and also discusses the particular challenges of working with carbon compounds, many of which are colourless.

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