Overview

Offers discussions on the chemical and physicochemical modification of proteins for the enhancement of surface activity and functional properties in a variety of systems. The volume provides examples of specific applications of modified proteins in gelation, emulsification, foaming, adsorption and surface tension reduction for use in the food, cosmetics, pharmaceutical, and surfactant manufacturing industries.

Full Product Details

Author:   Shlomo Magdassi
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Dimensions:   Width: 15.20cm , Height: 2.20cm , Length: 22.90cm
Weight:   0.780kg
ISBN:  

9780824795320

ISBN 10:   0824795326
Pages:   336
Publication Date:   16 August 1996
Audience:   Professional and scholarly ,  Professional and scholarly ,  Professional & Vocational ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Reviews

. . .a very good reference in the area of practical protein chemistry. . . .throughout the book there is an excellent indication of where the challenges and the trends for research are going for each particular reaction or methodology. . ..a valuable resource to get introduced to this topic and understand in depth strategies and mechanisms for modifying the surface activity of proteins. ---Journal of Food Biochemistry

""". . .a very good reference in the area of practical protein chemistry. . . .throughout the book there is an excellent indication of where the challenges and the trends for research are going for each particular reaction or methodology. . ..a valuable resource to get introduced to this topic and understand in depth strategies and mechanisms for modifying the surface activity of proteins. "" ---Journal of Food Biochemistry"

. . .a very good reference in the area of practical protein chemistry. . . .throughout the book there is an excellent indication of where the challenges and the trends for research are going for each particular reaction or methodology. . ..a valuable resource to get introduced to this topic and understand in depth strategies and mechanisms for modifying the surface activity of proteins. ---Journal of Food Biochemistry

Author Information

Shlomo Magdassi

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