Structure-function properties of food proteins:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
San Diego
Academic Press
[1994]
|
| Schriftenreihe: | Food science and technology international series
|
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Beschreibung: | Includes bibliographical references (pages 251-265) and index The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins |
| Beschreibung: | 1 Online-Ressource (xiv, 271 pages) |
| ISBN: | 0125543603 1483288986 9780125543606 9781483288987 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV042303696 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 150129s1994 |||| o||u| ||||||eng d | ||
| 020 | |a 0125543603 |9 0-12-554360-3 | ||
| 020 | |a 1483288986 |9 1-4832-8898-6 | ||
| 020 | |a 9780125543606 |9 978-0-12-554360-6 | ||
| 020 | |a 9781483288987 |9 978-1-4832-8898-7 | ||
| 035 | |a (OCoLC)881853504 | ||
| 035 | |a (DE-599)BVBBV042303696 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 | ||
| 082 | 0 | |a 664 |2 22 | |
| 100 | 1 | |a Phillips, Lance G. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Structure-function properties of food proteins |c Lance G. Phillips, Dana M. Whitehead, John Kinsella |
| 264 | 1 | |a San Diego |b Academic Press |c [1994] | |
| 300 | |a 1 Online-Ressource (xiv, 271 pages) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Food science and technology international series | |
| 500 | |a Includes bibliographical references (pages 251-265) and index | ||
| 500 | |a The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins | ||
| 650 | 7 | |a Funktion |2 swd | |
| 650 | 7 | |a Lebensmittel |2 swd | |
| 650 | 7 | |a Proteine |2 swd | |
| 650 | 7 | |a Struktur |2 swd | |
| 650 | 7 | |a Protéines dans l'alimentation |2 ram | |
| 650 | 7 | |a Protéines / Relations structure-activité |2 ram | |
| 650 | 7 | |a Protéines dans l'alimentation humaine |2 ram | |
| 650 | 7 | |a Aliments / Teneur en protéines |2 ram | |
| 650 | 7 | |a Proteins |2 fast | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 4 | |a Proteins | |
| 650 | 0 | 7 | |a Funktion |0 (DE-588)4195664-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Proteine |0 (DE-588)4076388-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Struktur |0 (DE-588)4058125-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Proteine |0 (DE-588)4076388-2 |D s |
| 689 | 0 | 2 | |a Struktur |0 (DE-588)4058125-1 |D s |
| 689 | 0 | 3 | |a Funktion |0 (DE-588)4195664-3 |D s |
| 689 | 0 | |8 1\p |5 DE-604 | |
| 700 | 1 | |a Whitehead, Dana M. |e Sonstige |4 oth | |
| 700 | 1 | |a Kinsella, John E. |e Sonstige |4 oth | |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9780125543606 |x Verlag |3 Volltext |
| 912 | |a ZDB-33-ESD | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-027740688 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 966 | e | |u http://www.sciencedirect.com/science/book/9780125543606 |l FAW01 |p ZDB-33-ESD |q FAW_PDA_ESD |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804152884852424704 |
|---|---|
| any_adam_object | |
| author | Phillips, Lance G. |
| author_facet | Phillips, Lance G. |
| author_role | aut |
| author_sort | Phillips, Lance G. |
| author_variant | l g p lg lgp |
| building | Verbundindex |
| bvnumber | BV042303696 |
| collection | ZDB-33-ESD |
| ctrlnum | (OCoLC)881853504 (DE-599)BVBBV042303696 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03128nmm a2200649zc 4500</leader><controlfield tag="001">BV042303696</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">150129s1994 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0125543603</subfield><subfield code="9">0-12-554360-3</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1483288986</subfield><subfield code="9">1-4832-8898-6</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780125543606</subfield><subfield code="9">978-0-12-554360-6</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781483288987</subfield><subfield code="9">978-1-4832-8898-7</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)881853504</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV042303696</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664</subfield><subfield code="2">22</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Phillips, Lance G.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Structure-function properties of food proteins</subfield><subfield code="c">Lance G. Phillips, Dana M. Whitehead, John Kinsella</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">San Diego</subfield><subfield code="b">Academic Press</subfield><subfield code="c">[1994]</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xiv, 271 pages)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Food science and technology international series</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references (pages 251-265) and index</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Funktion</subfield><subfield code="2">swd</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="2">swd</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Proteine</subfield><subfield code="2">swd</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Struktur</subfield><subfield code="2">swd</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Protéines dans l'alimentation</subfield><subfield code="2">ram</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Protéines / Relations structure-activité</subfield><subfield code="2">ram</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Protéines dans l'alimentation humaine</subfield><subfield code="2">ram</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Aliments / Teneur en protéines</subfield><subfield code="2">ram</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Proteins</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING / Food Science</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Proteins</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Funktion</subfield><subfield code="0">(DE-588)4195664-3</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Proteine</subfield><subfield code="0">(DE-588)4076388-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Struktur</subfield><subfield code="0">(DE-588)4058125-1</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Proteine</subfield><subfield code="0">(DE-588)4076388-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Struktur</subfield><subfield code="0">(DE-588)4058125-1</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="3"><subfield code="a">Funktion</subfield><subfield code="0">(DE-588)4195664-3</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">1\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Whitehead, Dana M.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kinsella, John E.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9780125543606</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ESD</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-027740688</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.sciencedirect.com/science/book/9780125543606</subfield><subfield code="l">FAW01</subfield><subfield code="p">ZDB-33-ESD</subfield><subfield code="q">FAW_PDA_ESD</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV042303696 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:17:49Z |
| institution | BVB |
| isbn | 0125543603 1483288986 9780125543606 9781483288987 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027740688 |
| oclc_num | 881853504 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (xiv, 271 pages) |
| psigel | ZDB-33-ESD ZDB-33-ESD FAW_PDA_ESD |
| publishDate | 1994 |
| publishDateSearch | 1994 |
| publishDateSort | 1994 |
| publisher | Academic Press |
| record_format | marc |
| series2 | Food science and technology international series |
| spelling | Phillips, Lance G. Verfasser aut Structure-function properties of food proteins Lance G. Phillips, Dana M. Whitehead, John Kinsella San Diego Academic Press [1994] 1 Online-Ressource (xiv, 271 pages) txt rdacontent c rdamedia cr rdacarrier Food science and technology international series Includes bibliographical references (pages 251-265) and index The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins Funktion swd Lebensmittel swd Proteine swd Struktur swd Protéines dans l'alimentation ram Protéines / Relations structure-activité ram Protéines dans l'alimentation humaine ram Aliments / Teneur en protéines ram Proteins fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Proteins Funktion (DE-588)4195664-3 gnd rswk-swf Proteine (DE-588)4076388-2 gnd rswk-swf Struktur (DE-588)4058125-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Proteine (DE-588)4076388-2 s Struktur (DE-588)4058125-1 s Funktion (DE-588)4195664-3 s 1\p DE-604 Whitehead, Dana M. Sonstige oth Kinsella, John E. Sonstige oth http://www.sciencedirect.com/science/book/9780125543606 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Phillips, Lance G. Structure-function properties of food proteins Funktion swd Lebensmittel swd Proteine swd Struktur swd Protéines dans l'alimentation ram Protéines / Relations structure-activité ram Protéines dans l'alimentation humaine ram Aliments / Teneur en protéines ram Proteins fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Proteins Funktion (DE-588)4195664-3 gnd Proteine (DE-588)4076388-2 gnd Struktur (DE-588)4058125-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4195664-3 (DE-588)4076388-2 (DE-588)4058125-1 (DE-588)4034870-2 |
| title | Structure-function properties of food proteins |
| title_auth | Structure-function properties of food proteins |
| title_exact_search | Structure-function properties of food proteins |
| title_full | Structure-function properties of food proteins Lance G. Phillips, Dana M. Whitehead, John Kinsella |
| title_fullStr | Structure-function properties of food proteins Lance G. Phillips, Dana M. Whitehead, John Kinsella |
| title_full_unstemmed | Structure-function properties of food proteins Lance G. Phillips, Dana M. Whitehead, John Kinsella |
| title_short | Structure-function properties of food proteins |
| title_sort | structure function properties of food proteins |
| topic | Funktion swd Lebensmittel swd Proteine swd Struktur swd Protéines dans l'alimentation ram Protéines / Relations structure-activité ram Protéines dans l'alimentation humaine ram Aliments / Teneur en protéines ram Proteins fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Proteins Funktion (DE-588)4195664-3 gnd Proteine (DE-588)4076388-2 gnd Struktur (DE-588)4058125-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Funktion Lebensmittel Proteine Struktur Protéines dans l'alimentation Protéines / Relations structure-activité Protéines dans l'alimentation humaine Aliments / Teneur en protéines Proteins TECHNOLOGY & ENGINEERING / Food Science |
| url | http://www.sciencedirect.com/science/book/9780125543606 |
| work_keys_str_mv | AT phillipslanceg structurefunctionpropertiesoffoodproteins AT whiteheaddanam structurefunctionpropertiesoffoodproteins AT kinsellajohne structurefunctionpropertiesoffoodproteins |