Functional Properties of Proteins and Lipids
- ISBN13：9780841235847
- 替代書名：Functional Properties of Proteins and Lipids
- 出版社：Oxford Univ Pr on Demand
- 作者：John R. Whitaker (EDT); Fereidoon Shahidi (EDT); Agustin Lopez Munguia (EDT); Rickey Yoshio Yada (EDT); Glenn Fuller (EDT); American Chemical Society. Division of Agricultural and Food Chemistry
- 裝訂／頁數：精裝／292頁
- 規格：23.5cm*15.9cm*1.9cm (高/寬/厚)
- 出版日：1998/11/05
定 價：NT$ 10850 元
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The 17 papers represent the current status of understanding how food proteins and lipids function as enzymes, hormones, transmitters, and other actors in the body. Many of them report original research and contain primary data. They cover fundamental properties, instrumental methods of investigation, plant and animal proteins, and the physiological function of fat and oil. Specific topics include molecular bases of surface activity by proteins, evaluating viscous food properties using a helical ribbon impeller, soy proteins, relationships between the structure and function of milk-clotting enzymes, goat meat proteins, and low calorie fat and sugar esters. The symposium was held in Cancun, Mexico in November 1997. The index is particularly detailed for a proceedings collection. Distributed in the US by Oxford University Press. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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