عنوان
پدید آورنده
موضوع
رده
TX537 .A38 1982eb
TX537
.
A38
1982eb
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0080567738
(Number (ISBN
0120164280
(Number (ISBN
1282167391
(Number (ISBN
6612167394
(Number (ISBN
9780080567730
(Number (ISBN
9780120164288
(Number (ISBN
9781282167391
(Number (ISBN
9786612167393
Erroneous ISBN
9780080567730
NATIONAL BIBLIOGRAPHY NUMBER
Number
b729656
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Advances in food research
General Material Designation
[Book]
First Statement of Responsibility
edited by C.O. Chichester, E.M. Mrak, G.F. Stewart.
Volume Designation
Vol. 28 /
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
New York :
Name of Publisher, Distributor, etc.
Academic Press,
Date of Publication, Distribution, etc.
1982.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (ix, 409 pages) :
Other Physical Details
illustrations, portrait.
SERIES
Series Title
Advances in food research
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
Front Cover; Advances in Food Research, Volume 28; Copyright Page; Contents; Contributors to Volume 28; George F.Stewart; Chapter 1. Phytates in Legumes and Cereals; I. Introduction; II. Chemistry; III. Nutritional Implications; IV. Summary and Conclusions; V. Future Research Needs; References; Chapter 2. Physical, Chemical, and Nutritional Properties of Common Bean (Phaseolus) Proteins; I. Introduction; II. Biosynthesis and Storage of Proteins in the Protein Bodies. Physical and Chemical Properties of Isolated Storage Proteins
Text of Note
Chapter 4. Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food SystemsI. Introduction; II. Morphology of Collagen; III. Chemistry of Collagen; IV. Metabolism of Collagen; V. Factors Affecting Collagen Composition and Structure; VI. Functional Properties of Collagen in Food Systems; VII. Nutritional Aspects of Collagen; VIII. Food Uses of Collagen; IX. Research Needs; References; Chapter 5. Food Technological Evaluation of Xylitol; I. Introduction; II. The Occurrence and Manufacture of Xylitol; III. Physicochemical and Food Technological Properties of Xylitol
Text of Note
III. Amino Acid Composition and Nutritional Properties of Proteins from Several Phaseolus Species and VarietiesIV. Toxicity Associated with Phaseolus Proteins: Lectins; Inhibitors of Digestive Enzymes and Other Factors; V.Influence of Storage and Processing on Chemical and Nutritional Properties of Bean Proteins; VI. Additional Research Needs; References; Chapter 3. Porcine Stress Syndromes; I. Introduction; II. Predictive Tests; III. Etiology of Porcine Stress Syndromes; IV. General Conclusions; V. Future Research; References
Text of Note
IV. Food ApplicationsV. Outlook; VI. Research Needs; References; Index
0
8
8
8
SUMMARY OR ABSTRACT
Text of Note
ADVANCES IN FOOD RESEARCH VOLUME 28.
OTHER EDITION IN ANOTHER MEDIUM
Title
Advances in food research.
TOPICAL NAME USED AS SUBJECT
Food-- Research.
Nutrition.
Food-- Research.
Nutrition.
DEWEY DECIMAL CLASSIFICATION
Number
613
.
2
Edition
22
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX537
Book number
.
A38
1982eb
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Chichester, C. O.,1925-
Mrak, E. M., (Emil Marcel),1901-1987.
Stewart, George F.,1908-1982.
ORIGINATING SOURCE
Date of Transaction
20201215200708.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
