Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications

Inbunden, Engelska, 1993

1 637 kr

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Beskrivning

Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. A synthesis of information previously found only in numerous texts and research articles, this volume offers detailed, coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations), circular dichoism, along with numerous applications. Genetic engineering and novel biothechnology methods are presented together with quantitative composition analyses of foods by supercritical fluid chromatography (SFC). This book should be of interest to food scientists and food chemists.

Produktinformation

Utgivningsdatum:1993-02-28
Mått:156 x 234 x 38 mm
Vikt:1 086 g
Format:Inbunden
Språk:Engelska
Antal sidor:604
Upplaga:1993
Förlag:Kluwer Academic Publishers Group
ISBN:9780442005825

Utforska kategorier

Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Applications of physical and chemical principles and techniques to the study of biopolymers, foods, and food processes. Small-angle x-ray scattering of proteins related to food systems. Investigating tertiary and quarternary structures of food proteins by small-angle x-ray scattering. Neutron diffraction for the study of protein structure and hydration. Special topics in small-angle scattering. Scattering techniques applied to food systems. Parameter predictions from correlations between hydrodynamic and x-ray data. Structural studies of biological macromolecules using vibrational optical activity with examples from food proteins. NMR principles and applications to the structure and hydration of food systems with emphasis on proteins. NMR instrumentation. Nitroxyl amide spin labeling. Immobilized microbial cells. Recent developments in the genetic manipulation of microorganisms for biotechnology applications. Physical and chemical properties of glucomannan gels and related polysaccharide systems. Supercritical fluid chromatography. Direct freeze concentration of dairy liquids. Liposomes in cell culture research.