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Food Protein Analysis: Quantitative Effects on Processing

Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei;

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Calorimetry in Food Processing

Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various;

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Novel Food Processing

synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure;

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Novel Food Processing

synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure;

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Proteins in Food Processing

, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on;

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Functionality of Proteins in Food

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods;

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Handbook of Plant Food Phytochemicals

in foods. Author B. K. Tiwari includes chapters on the health-promoting effects of phytochemicals, their pharmacology, chemistry and classification;

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Food Composition and Analysis

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran;

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Food Composition and Analysis

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran;

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Soy Protein

rheology, texture and functionality of soy protein isolate-based potato puree; research advances on the relationships among the processing;

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Processing Effects on Safety and Quality of Foods

. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically;

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Food Allergens

affect protein structure may all have a profound effect on the sensitizing potential and allergenicity of food proteins. In addition, signals;

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Food Allergens

affect protein structure may all have a profound effect on the sensitizing potential and allergenicity of food proteins. In addition, signals;

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Soy Applications in Food

of soybeans into different soy ingredients. It discusses the use of soy protein in baked goods, pasta, cereal, meat products, and food bars. The book;

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Soy Applications in Food

of soybeans into different soy ingredients. It discusses the use of soy protein in baked goods, pasta, cereal, meat products, and food bars. The book;

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Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures;

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Processed Foods

of functional foods containing hard-to-cook bean protein hydrolysate; basic guidelines for establishing food standards; strategies for annatto seeds;

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Food Quality

This book presents topical research in the study of food quality control, analysis and consumer concerns. Topics discussed include metals;

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Protein Biochemistry

This book on protein biochemistry explains themes related to protein bonding, protein folding and other similar protein dynamics that occur;

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Agricultural Research Updates

physicochemical characterization of the mesquite seed protein; an analysis of the technological strategies and research trends that have been developed;

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Physicochemical Aspects of Food Engineering and Processing

and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical;

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Physicochemical Aspects of Food Engineering and Processing

and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical;

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Quantitative Proteomics

performing quantitative analysis of proteins in a label-free manner are given. The utility of these strategies to understanding cellular protein;

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Protein Analysis using Mass Spectrometry

Presents Practical Applications of Mass Spectrometry for Protein Analysis and Covers Their Impact on Accelerating Drug Discovery and;

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Applied Food Protein Chemistry

Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal;

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Food Proteins

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well;

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Food Composition and Analysis

composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number;

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