標(biāo)題: Titlebook: Biochemistry of food proteins; B. J. F. Hudson (Honorary Research Fellow and Cons Book 1992 Springer Science+Business Media Dordrecht 1992 [打印本頁] 作者: credit 時(shí)間: 2025-3-21 18:12
書目名稱Biochemistry of food proteins影響因子(影響力)
書目名稱Biochemistry of food proteins影響因子(影響力)學(xué)科排名
書目名稱Biochemistry of food proteins網(wǎng)絡(luò)公開度
書目名稱Biochemistry of food proteins網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Biochemistry of food proteins被引頻次
書目名稱Biochemistry of food proteins被引頻次學(xué)科排名
書目名稱Biochemistry of food proteins年度引用
書目名稱Biochemistry of food proteins年度引用學(xué)科排名
書目名稱Biochemistry of food proteins讀者反饋
書目名稱Biochemistry of food proteins讀者反饋學(xué)科排名
作者: 結(jié)果 時(shí)間: 2025-3-21 20:25
Modification of Food Proteins by Non-Enzymatic Methods,e always desirable and often irreplaceable. Reviews on food protein modifications for improved functionality are available in the literature.1–3 This review covers only non-enzymatic modifications with an emphasis on current developments.作者: aspect 時(shí)間: 2025-3-22 03:00 作者: 責(zé)難 時(shí)間: 2025-3-22 05:05
ll note that, though six of the topics reviewed in this volume are new, five of them have already featured in ‘Developments in Food Proteins‘. These last are in active research fields in which new develop- ments have been of special significance. In this sense, therefore, they are welcome updates.978-1-4684-9897-4978-1-4684-9895-0作者: enfeeble 時(shí)間: 2025-3-22 10:12 作者: 尾隨 時(shí)間: 2025-3-22 14:08
K?lner Schriften zum Medizinrechte always desirable and often irreplaceable. Reviews on food protein modifications for improved functionality are available in the literature.1–3 This review covers only non-enzymatic modifications with an emphasis on current developments.作者: 罐里有戒指 時(shí)間: 2025-3-22 17:14
Zentrale Ergebnisse und Schlussfolgerungen,lastein reaction product. Determann & Kohler. carried out a plastein reaction with a synthetic oligopeptide and obtained a series of polycondensates as the plastein reaction product. In recent studies conducted in order to develop the plastein reaction for various practical purposes, plastein has of作者: diabetes 時(shí)間: 2025-3-22 21:40
B. J. F. Hudson (Honorary Research Fellow and Cons作者: 災(zāi)禍 時(shí)間: 2025-3-23 02:28 作者: 昆蟲 時(shí)間: 2025-3-23 08:36
Modification of Food Proteins by Enzymatic Methods,methods. The newly developed method(s) should produce an end product that is safe for human consumption by meeting the food additive standards imposed by the United States Food and Drug Administration (FDA). Most importantly, industrial modification processes must be specfic, reproducible and cost effective.作者: 一條卷發(fā) 時(shí)間: 2025-3-23 10:58 作者: 雪崩 時(shí)間: 2025-3-23 14:35 作者: obviate 時(shí)間: 2025-3-23 21:47
überblick über den Pflichtenkreisd consumed in a variety of shapes and sizes. Each of these food systems has its own characteristic texture, developed after cooking, which is, in part, due to the interaction between protein and starch. Since texture, along with flavor, are two major attributes of foods, nrotein—starch interactions are of considerable importance.作者: Leaven 時(shí)間: 2025-3-23 23:31 作者: 口味 時(shí)間: 2025-3-24 02:29 作者: enlist 時(shí)間: 2025-3-24 07:14 作者: Morsel 時(shí)間: 2025-3-24 14:13
Metal-Protein Interactions,ar from being complete. The nutritional importance of these elements is causing concern today with respect to modern food processing techniques, consumption of health foods, and the increasing tendency to vegetarian diets. There has been a recent lively debate over the adequacy of zinc in western diets..作者: 混雜人 時(shí)間: 2025-3-24 16:55 作者: 跑過 時(shí)間: 2025-3-24 22:34
de, been reported and evaluated in the series ‘Developments in Food Pro- teins‘ , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some- what at random, food作者: exigent 時(shí)間: 2025-3-25 03:02
K?lner Schriften zum Medizinrechteas concerned with the nature of the haemoproteins in fresh, cooked, cured, irradiated and dried meat are significantly modified as also is the section concerned with the relationship between lipid and haemoprotein oxidation.作者: 秘密會(huì)議 時(shí)間: 2025-3-25 06:56
Haemoproteins in Meat and Meat Products,eas concerned with the nature of the haemoproteins in fresh, cooked, cured, irradiated and dried meat are significantly modified as also is the section concerned with the relationship between lipid and haemoprotein oxidation.作者: Delirium 時(shí)間: 2025-3-25 09:26 作者: 延期 時(shí)間: 2025-3-25 15:38
Relativkosten-Informationssysteme,l cells. Most of these interactions affect the processing, storage and behaviour of proteins in food. There are various reasons for studying protein interactions, including acquiring knowledge of structure—function relationships of proteins; optimising the use of product constituents; improving qual作者: 機(jī)密 時(shí)間: 2025-3-25 15:58
überblick über den Pflichtenkreis Some are natural products, such as cereal grains (wheat, corn*), legumes (beans, peas) and tubers (potatoes, yams) which can be cooked and consumed in a minimally processed form. Others are fabricated products, such as bakery products, pasta, snack foods and breakfast cereals which are processed an作者: 我的巨大 時(shí)間: 2025-3-25 22:02
MedR Schriftenreihe Medizinrecht which possess a free amino group, such as amino acids, amines and proteins. In most foods, the ε-amino groups of the lysine residues of proteins are the most important source of free amino groups, and the ease with which they take part in the reaction explains why the Maillard reaction is the most 作者: PURG 時(shí)間: 2025-3-26 00:30 作者: 怪物 時(shí)間: 2025-3-26 08:10 作者: spinal-stenosis 時(shí)間: 2025-3-26 10:30 作者: 入伍儀式 時(shí)間: 2025-3-26 16:40 作者: 1分開 時(shí)間: 2025-3-26 17:05 作者: Debility 時(shí)間: 2025-3-26 23:59
https://doi.org/10.1007/978-3-322-81218-60s accounted for about two-thirds of the total sales value, most of the rest being accounted for by detergents. Reed.published a comprehensive account of enzyme use in food up to 1966 and the subject has subsequently been reviewed by Underkofler.and by Peppler & Reed.. 作者: nephritis 時(shí)間: 2025-3-27 03:46 作者: 啤酒 時(shí)間: 2025-3-27 06:07
Relativkosten-Informationssysteme,l cells. Most of these interactions affect the processing, storage and behaviour of proteins in food. There are various reasons for studying protein interactions, including acquiring knowledge of structure—function relationships of proteins; optimising the use of product constituents; improving quality, cost reduction and new protein applications.作者: 噴出 時(shí)間: 2025-3-27 10:52
https://doi.org/10.1007/978-3-322-81218-60s accounted for about two-thirds of the total sales value, most of the rest being accounted for by detergents. Reed.published a comprehensive account of enzyme use in food up to 1966 and the subject has subsequently been reviewed by Underkofler.and by Peppler & Reed.. 作者: 推遲 時(shí)間: 2025-3-27 16:35 作者: 尾隨 時(shí)間: 2025-3-27 19:54 作者: PAGAN 時(shí)間: 2025-3-27 22:44 作者: Colonnade 時(shí)間: 2025-3-28 05:13
Proteins as a Source of Flavour, is subject to much speculation. Proteins may themselves be seen as part of the evolutionary process that had its earliest origins in the synthesis of laevo amino acids and thus through to the evolution of the simplest form of life capable of reproduction.作者: Minatory 時(shí)間: 2025-3-28 09:56
http://image.papertrans.cn/b/image/186708.jpg作者: 脊椎動(dòng)物 時(shí)間: 2025-3-28 11:46 作者: Pander 時(shí)間: 2025-3-28 16:09
978-1-4684-9897-4Springer Science+Business Media Dordrecht 1992作者: Conscientious 時(shí)間: 2025-3-28 20:45
Protein-Water Interactions,f water with other substances is critical to most chemical and biological reactions. Proteins also play an important role in many life processes. They provide structure to living cells and regulate many cellular functions. The interaction of these two important molecules plays an important role in d作者: isotope 時(shí)間: 2025-3-29 01:44 作者: thyroid-hormone 時(shí)間: 2025-3-29 06:06
Interaction of Food Proteins with Starch, Some are natural products, such as cereal grains (wheat, corn*), legumes (beans, peas) and tubers (potatoes, yams) which can be cooked and consumed in a minimally processed form. Others are fabricated products, such as bakery products, pasta, snack foods and breakfast cereals which are processed an作者: 蚊子 時(shí)間: 2025-3-29 09:56
The Maillard Reaction, which possess a free amino group, such as amino acids, amines and proteins. In most foods, the ε-amino groups of the lysine residues of proteins are the most important source of free amino groups, and the ease with which they take part in the reaction explains why the Maillard reaction is the most 作者: 不朽中國 時(shí)間: 2025-3-29 12:28
Metal-Protein Interactions,he past decade increasing attention has been paid to the human nutritional aspects of these elements, as is evident from the number of recent publications in this area published by the Royal Society of Chemistry. . These publications serve to show that whilst our knowledge is improving it is still f
