Coverart for item
The Resource Protein functionality in foods : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980, John P. Cherry, editor

Protein functionality in foods : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980, John P. Cherry, editor

Label
Protein functionality in foods : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980
Title
Protein functionality in foods
Title remainder
based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980
Statement of responsibility
John P. Cherry, editor
Contributor
Subject
Genre
Language
eng
Member of
Action
digitized
Cataloging source
MUU
Dewey number
641.1/2
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TX553.P7
LC item number
P76
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
NLM call number
TX 553.P7
NLM item number
P967 1980
http://library.link/vocab/relatedWorkOrContributorDate
  • 1941-
  • 1980 :
http://library.link/vocab/relatedWorkOrContributorName
  • Cherry, John P.
  • American Chemical Society
  • American Chemical Society
Series statement
ACS symposium series
Series volume
147
http://library.link/vocab/subjectName
  • Proteins in human nutrition
  • Proteins
  • Food
  • Dietary Proteins
  • Proteins
  • Food
  • Sensation
  • Dietary Proteins
  • Food Analysis
  • Food Coloring Agents
  • Taste
  • Soy Foods
  • Solubility
  • Viscosity
  • Adhesives
  • Coagulants
  • Colloids
  • Plant Proteins
  • Emulsions
  • Milk Proteins
  • Emulsions
  • Proteins
  • Biological Availability
  • Peptide Hydrolases
  • Functional Food
  • Statistics as Topic
  • COOKING
  • Food
  • Proteins
  • Proteins in human nutrition
  • Health & Biological Sciences
  • Diet & Clinical Nutrition
Label
Protein functionality in foods : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980, John P. Cherry, editor
Instantiates
Publication
Note
Title from PDF title page (ACS publications, viewed Sept 28, 2009)
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Protein functionality : classification, definition, and methodology / Akiva Pour-El -- Color / F.A. Blouin, Z.M. Zarins, and J.P. Cherry -- Flavor volatiles as measured by rapid instrumental techniques / M.G. Legendre and H.P. Dupuy -- Texturization / K.C. Rhee, C.K. Kuo, and E.W. Lusas -- Solubility and viscosity / Jerome L. Shen -- Adhesion and cohesion / J.S. Wall and F.R. Huebner -- Gelation and coagulation / Ronald H. Schmidt -- Whippability and aeration / John P. Cherry and Kay H. McWatters -- Water and fat absorption / C.W. Hutton and A.M. Campbell -- Emulsifiers : milk proteins / C.V. Morr -- Emulsification : vegetable proteins / Kay H. McWatters and John P. Cherry -- Nutrient bioavailability / D.B. Thompson and J.W. Erdman, Jr. -- Enzyme modification of proteins / R. Dixon Phillips and Larry R. Beuchat -- Multiple regression modelling of functionality / Mac R. Holmes
Control code
440817400
Extent
1 online resource (xi, 332 pages)
Form of item
online
Isbn
9780841207707
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)440817400
System details
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Label
Protein functionality in foods : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980, John P. Cherry, editor
Publication
Note
Title from PDF title page (ACS publications, viewed Sept 28, 2009)
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Protein functionality : classification, definition, and methodology / Akiva Pour-El -- Color / F.A. Blouin, Z.M. Zarins, and J.P. Cherry -- Flavor volatiles as measured by rapid instrumental techniques / M.G. Legendre and H.P. Dupuy -- Texturization / K.C. Rhee, C.K. Kuo, and E.W. Lusas -- Solubility and viscosity / Jerome L. Shen -- Adhesion and cohesion / J.S. Wall and F.R. Huebner -- Gelation and coagulation / Ronald H. Schmidt -- Whippability and aeration / John P. Cherry and Kay H. McWatters -- Water and fat absorption / C.W. Hutton and A.M. Campbell -- Emulsifiers : milk proteins / C.V. Morr -- Emulsification : vegetable proteins / Kay H. McWatters and John P. Cherry -- Nutrient bioavailability / D.B. Thompson and J.W. Erdman, Jr. -- Enzyme modification of proteins / R. Dixon Phillips and Larry R. Beuchat -- Multiple regression modelling of functionality / Mac R. Holmes
Control code
440817400
Extent
1 online resource (xi, 332 pages)
Form of item
online
Isbn
9780841207707
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)440817400
System details
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.

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