Food Protein Analysis: Qualitative Effects on Processing

Food Protein Analysis: Qualitative Effects on Processing

by Richard Owusu-Apenten, R. D. Owusu Apenten, Owusu-Apenten Owusu-Apenten
     
 

ISBN-10: 0824706846

ISBN-13: 9780824706845

Pub. Date: 05/01/2002

Publisher: Taylor & Francis

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.

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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:
05/01/2002
Series:
Food Science and Technology Series
Pages:
488
Product dimensions:
6.14(w) x 9.21(h) x 1.06(d)

Table of Contents

Preface
Pt. 1Fundamentals Techniques
Ch. 1Kjeldahl Method, Quantitative Amino Acid Analysis and Combustion Analysis1
Pt. 2Copper Binding Methods
Ch. 2The Alkaline Copper Reagent: Biuret Assay47
Ch. 3The Lowry Method69
Ch. 4The Bicinchoninic Acid Protein Assay99
Pt. 3Dye Binding Methods
Ch. 5The Udy Method125
Ch. 6The Bradford Method - Principles169
Ch. 7Bradford Assay - Applications195
Pt. 4Immunological Methods for Protein Speciation
Ch. 8Immunological Assay: General Principles and the Agar Diffusion Assay221
Ch. 9Speciation of Meat Proteins by Enzyme-Linked Immunosorbent Assay247
Ch. 10Speciation of Soya Protein by Enzyme-Linked Immunoassay281
Ch. 11Determination of Trace Protein Allergens in Foods297
Pt. 5Protein Nutrient Value
Ch. 12Biological and Chemical Tests for Protein Nutrient Value341
Ch. 13Effect of Processing on Protein Nutrient Value381
Ch. 14Protein Digestibility-Corrected Amino Acid Scores411
Index447

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