Titlebook: Biochemistry of food proteins; B. J. F. Hudson (Honorary Research Fellow and Cons Book 1992 Springer Science+Business Media Dordrecht 1992

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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

結(jié)果

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.

aspect

責(zé)難

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

enfeeble

尾隨

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.

罐里有戒指

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

diabetes

B. J. F. Hudson (Honorary Research Fellow and Cons

災(zāi)禍

昆蟲

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.