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Proteins in Food: An Introduction

  • Vickie A. Vaclavik
  • Elizabeth W. Christian
Part of the Food Science Texts Series book series (FSTS)

Keywords

Disulfide Bond Whey Protein Peptide Bond Random Coil Quaternary Structure 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Charley H, Weaver, C. Foods. A Scientific Approach, 3rd ed. New York: Merrill/Prentice-Hall, 1998.Google Scholar
  2. Coultate TP. Food. The Chemistry of Its Components, 2nd ed. RSC: Cambridge, 1989.Google Scholar
  3. Damodaran S. Amino acids, peptides and proteins. In: Fennema O, ed. Food Chemistry, 3rd ed. New York: Marcel Dekker, 1996.Google Scholar
  4. McWilliams M. Foods: Experimental Perspectives, 4th ed. New York: Prentice-Hall, 2001.Google Scholar
  5. Penfield MP, Campbell AM. Experimental Food Science, 3rd ed. San Diego, CA: Academic Press, 1990.Google Scholar
  6. Potter N, Hotchkiss J. Food Science, 6th ed. New York: Springer, 1998.Google Scholar
  7. Vieira ER. Elementary Food Science, 4th ed. New York: Chapman & Hall, 1996.Google Scholar

Copyright information

© Springer Science+Business Media, LLC. 2008

Authors and Affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.Southwestern Medical Center at DallasThe University of TexasDallasUSA
  2. 2.Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonUSA

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