Food Protein Analysis: Quantitative Effects On Processing / Edition 1

by Richard Owusu-Apenten

Overview

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.

Product Details

ISBN-13:	9780824706845
Publisher:	Taylor & Francis
Publication date:	05/24/2002
Series:	Food Science and Technology Series
Pages:	488
Product dimensions:	6.12(w) x 9.19(h) x (d)

About the Author

R. 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.

Table of Contents

Preface, 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, Index

Editorial Reviews

Describes 13 methods for analyzing food proteins assays that fall under the categories of copper binding methods, dye binding methods, immunological methods for protein speciation, and protein nutrient value. Written by a professor at Pennsylvania State University, the handbook outlines the principles behind each method, calibration graphs, interference compounds, sample pre-treatment, performance characteristics, and primary applications. Topics include the Lowry method, the Bradford method, speciation of soya protein by enzyme- linked immunoassay, determination of trace protein allergens in food, and protein digestibility-corrected amino acid scores. Annotation c. Book News, Inc., Portland, OR (booknews.com)