Overview

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.

Full Product Details

Author:   Srinivasan Damodaran
Publisher:   Springer Science+Business Media
Imprint:   Kluwer Academic/Plenum Publishers
Edition:   1997 ed.
Volume:   415
Dimensions:   Width: 17.80cm , Height: 1.40cm , Length: 25.40cm
Weight:   1.440kg
ISBN:  

9780306455865

ISBN 10:   0306455862
Pages:   212
Publication Date:   30 April 1997
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Molecular Design of Soybean Glycinins with Enhanced Food Qualities and Development of Crops Producing Such Glycinins.- High Fructose Syrups: Evaluation of a New Glucose Isomerase from Streptomyces sp..- Serine Proteinases from Cold-Adapted Organisms.- Enzymatic Modification of Food Proteins to Improve the Functional Properties.- A Review of the Interactions between Milk Proteins and Dairy Flavor Compounds.- Production of Whey-Protein-Enriched Products.- Modification of Muscle Protein Functionality by Antioxidants.- The Seed Storage Proteins of Quinoa.- Molecular Mechanism of Competitive Adsorption of ?s1-Casein and ?-Casein at Liquid Interfaces.- Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions.- Partial Coalescence and Structure Formation in Dairy Emulsions.- Solubilization of Oil Droplets by Micellar Surfactant Solutions.- Properties of Low-Fat, Low-Cholesterol Egg Yolk Prepared by Supercritical CO2 Extraction.- Interactions between Dietary Proteins and the Human System: Implications for Oral Tolerance and Food-Related Diseases.- Microcirculation, Vitamin E and Omega 3 Fatty Acids: An Overview.

Reviews

Author Information

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions