Food proteins and lipids
By: edited by Srinivasan Damodaran.
Contributors: Damodaran, Srinivasan.; John E. Kinsella Memorial Symposium on Food Proteins and Lipids (1995 : Chicago, Ill.)
Series: Advances in experimental medicine and biology ;; v. 415
Publisher: Plenum Press; Springer
Published: 1997
Place of publication: New York
Language: eng
Number of pages: 211
Subjects: Kinsella, John E., 1938- -- Congresses; Proteins in human nutrition -- Congresses; Lipids in human nutrition -- Congresses; Food -- Protein content -- Congresses; Food -- Lipid content -- Congresses
Description: The 15 papers discuss the molecular design of soybean glycinins with enhanced food qualities and the development of crops producing such glycinins, interactions between milk proteins and dairy flavor compounds, the seed storage proteins of quinoa, modifying the functionality of muscle protein with antioxidants, serine proteinases from cold-adapted organisms, and the properties of low-cholesterol egg yolk prepared by supercritical carbon-dioxide extraction.
Notes: Includes bibliographical references and index.
"Proceedings of the John E. Kinsella Memorial Symposium on Food Proteins and Lipids, held August 22-23, 1995, in Chicago, Illinois"--T.p. verso.