Richard Owusu-Apenten

Food Protein Analysis (eBook, PDF)

Quantitative Effects On Processing

• Format: PDF

Produktbeschreibung

Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 488
• Erscheinungstermin: 24. Mai 2002
• Englisch
• ISBN-13: 9780203910580
• Artikelnr.: 38166928

Autorenporträt

R. K. Owusu-Apenten is Associate Professor of Food Science at The Pennsylvania State University, University Park. The author or coauthor of more than 70 professional publications, he received the B.Sc (Hon.) degree (1981) in biochemistry and the Ph.D. degree (1984) in chemistry from the University of London, England.

Inhaltsangabe

Preface
Part 1: Fundamental Techniques
Part 2: Copper Binding Methods
Part 3: Dye Binding Methods
Part 4: Immunological Methods for Protein Speciation
Part 5: Protein Nutrient Value
Index