Food Protein Analysis: Quantitative Effects On Processing [Hardcover]

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.

Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation resultsPreface, 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, IndexR. 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.USCopyright ? 2002 by Marcel Dekker, Inc. All Rights Reserved.