Food Protein Analysis

Quantitative Effects On Processing
1. Auflage 2002
ISBN: 978-0-8247-0684-5
Verlag: CRC Press

Buch, Englisch, 488 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 886 g

Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.

Autoren/Hrsg.

Owusu-Apenten, Richard

Fachgebiete

• Naturwissenschaften Biowissenschaften Proteinforschung
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Preface, Part 1: Fundamental Techniques, Part 2: Copper Binding Methods, Part 3: Dye Binding Methods, Part 4: Immunological Methods for Protein Speciation, Part 5: Protein Nutrient Value, Index

Über Autor(innen)

R. K. Owusu-Apenten is Associate Professor of Food Science at The Pennsylvania State University, University Park. The author or coauthor of more than 70 professional publications, he received the B.Sc (Hon.) degree (1981) in biochemistry and the Ph.D. degree (1984) in chemistry from the University of London, England.