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Food Proteins and Lipids : Advances in Experimental Medicine & Biology (Springer) - Srinivasan Damodaran

Food Proteins and Lipids

Advances in Experimental Medicine & Biology (Springer)

By: Srinivasan Damodaran (Editor)

Hardcover Published: 30th April 1997
ISBN: 9780306455865
Number Of Pages: 212

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John E. Kinsella, Dean ofthe College of Agricultural and Environmental Sciences at the University of California-Davis, passed away on May 2, 1993, at the age of 55. In August 1995, fonner students and post-doctoral fellows of Dr. Kinsella met at the American Chemical Society National Meeting in Chicago to convene a Symposium on Food Proteins and Lipids to honor Dr. Kinsella's enonnous contribution to the field of food science and nutrition. This book is a collection of papers presented at that symposium. A native of Ireland, Dr. Kinsella received his bachelor's degree in agricultural sciences in 1961 from the University of Dublin. He received his master's degree in biology in 1965 and a doctorate in food chemistry in 1967 from Pennsylvania State University. He joined the Food Science faculty at Cornell University in 1967. While at Cornell, he served as Chair of the Department of Food Science from 1977-1985 and Director of the Institute of Food Science from 1980-1987. He was designated Liberty Hyde Bailey Professor of Food Biochemistry in 1981, a Fulbright Fellow in 1983, and was selected as the General Foods Distinguished Professor of Food Science in 1984. He was named a Leading Professor in the State University of New York, the highest professorial honor in the SUNY system. In 1990 he joined the University of California at Davis as Dean of the College of Agricultural and Environmental Sciences. Dr.

Molecular Design of Soybean Glycinins with Enhanced Food Qualities and Development of Crops Producing Such Glycininsp. 1
High Fructose Syrups: Evaluation of a New Glucose Isomerase from Streptomyces spp. 17
Serine Proteinases from Cold-adapted Organismsp. 27
Enzymatic Modification of Food Proteins to Improve the Functional Propertiesp. 47
A Review of the Interactions between Milk Proteins and Dairy Flavor Compoundsp. 67
Production of Whey-Protein-Enriched Productsp. 77
Modification of Muscle Protein Functionality by Antioxidantsp. 95
The Seed Storage Proteins of Quinoap. 109
Molecular Mechanism of Competitive Adsorption of [actual symbol not reproducible] and [beta]-Casein at Liquid Interfacesp. 117
Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsionsp. 127
Partial Coalescence and Structure Formation in Dairy Emulsionsp. 137
Solubilization of Oil Droplets by Micellar Surfactant Solutionsp. 149
Properties of Low-Fat, Low-Cholesterol Egg Yolk Prepared by Supercritical CO[superscript 2] Extractionp. 161
Interactions between Dietary Proteins and the Human System: Implications for Oral Tolerance and Food-Related Diseasesp. 183
Microcirculation, Vitamin E and Omega 3 Fatty Acids: An Overviewp. 195
Indexp. 209
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780306455865
ISBN-10: 0306455862
Series: Advances in Experimental Medicine & Biology (Springer)
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 212
Published: 30th April 1997
Publisher: Springer Science+Business Media
Country of Publication: US
Dimensions (cm): 25.4 x 17.78  x 1.42
Weight (kg): 0.61