{"product_id":"food-proteins-9780471186144","title":"Food Proteins","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eProtein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eAn Overview.\u003cbr\u003e \u003cbr\u003e Physical and Chemical Properties of Amino Acids and Proteins.\u003cbr\u003e \u003cbr\u003e Denaturation of Proteins.\u003cbr\u003e \u003cbr\u003e Functional Properties of Proteins.\u003cbr\u003e \u003cbr\u003e Chemical and Enzymatic Modifications of Proteins.\u003cbr\u003e \u003cbr\u003e Nutritional Value of Proteins from Different Food Sources.\u003cbr\u003e \u003cbr\u003e Protein Analysis 1: Quantification and Physical Characterization.\u003cbr\u003e \u003cbr\u003e Thermal Analysis.\u003cbr\u003e \u003cbr\u003e Seperation and Purification.\u003cbr\u003e \u003cbr\u003e Biotechnology.\u003cbr\u003e \u003cbr\u003e Index.","brand":"Wiley","offers":[{"title":"Default Title","offer_id":53515422695767,"sku":"9780471186144","price":323.96,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/bookcurl.com\/products\/food-proteins-9780471186144","provider":"Book Curl","version":"1.0","type":"link"}