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Food Proteins and Lipids

  • Book
  • © 1997

Overview

Editors:
  1. Srinivasan Damodaran

    1. University of Wisconsin — Madison, Madison, USA

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Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 415)

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-viii
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  2. Molecular Design of Soybean Glycinins with Enhanced Food Qualities and Development of Crops Producing Such Glycinins

    • S. Utsumi, T. Katsube, T. Ishige, F. Takaiwa
    Pages 1-15

  3. High Fructose Syrups: Evaluation of a New Glucose Isomerase from Streptomyces sp.

    • Todd W. Gusek, K. Sailaja, Richard Joseph
    Pages 17-25

  4. Serine Proteinases from Cold-Adapted Organisms

    • Magnús M. Kristjánsson, Bjarni Ásgeirsson, Jón B. Bjarnason
    Pages 27-46

  5. Enzymatic Modification of Food Proteins to Improve the Functional Properties

    • Yoshiro Kamata
    Pages 47-65

  6. A Review of the Interactions between Milk Proteins and Dairy Flavor Compounds

    • A. P. Hansen
    Pages 67-76

  7. Production of Whey-Protein-Enriched Products

    • Daniel M. Mulvihill, M. B. Grufferty
    Pages 77-93

  8. Modification of Muscle Protein Functionality by Antioxidants

    • Youling L. Xiong, Subramanian Srinivasan, Gang Liu
    Pages 95-108

  9. The Seed Storage Proteins of Quinoa

    • Chris Brinegar
    Pages 109-115

  10. Molecular Mechanism of Competitive Adsorption of αs1-Casein and β-Casein at Liquid Interfaces

    • Srinivasan Damodaran
    Pages 117-126

  11. Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions

    • Frank J. Monahan, D. Julian McClements, J. Bruce German
    Pages 127-136

  12. Partial Coalescence and Structure Formation in Dairy Emulsions

    • H. Douglas Goff
    Pages 137-148

  13. Solubilization of Oil Droplets by Micellar Surfactant Solutions

    • D. Julian McClements
    Pages 149-159

  14. Properties of Low-Fat, Low-Cholesterol Egg Yolk Prepared by Supercritical CO2 Extraction

    • Neal A. Bringe
    Pages 161-181

  15. Interactions between Dietary Proteins and the Human System: Implications for Oral Tolerance and Food-Related Diseases

    • William E. Barbeau
    Pages 183-193

  16. Microcirculation, Vitamin E and Omega 3 Fatty Acids: An Overview

    • Geza Bruckner
    Pages 195-208

  17. Back Matter

    Pages 209-211
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Keywords

About this book

John E. Kinsella, Dean ofthe College of Agricultural and Environmental Sciences at the University of California-Davis, passed away on May 2, 1993, at the age of 55. In August 1995, fonner students and post-doctoral fellows of Dr. Kinsella met at the American Chemical Society National Meeting in Chicago to convene a Symposium on Food Proteins and Lipids to honor Dr. Kinsella's enonnous contribution to the field of food science and nutrition. This book is a collection of papers presented at that symposium. A native of Ireland, Dr. Kinsella received his bachelor's degree in agricultural sciences in 1961 from the University of Dublin. He received his master's degree in biology in 1965 and a doctorate in food chemistry in 1967 from Pennsylvania State University. He joined the Food Science faculty at Cornell University in 1967. While at Cornell, he served as Chair of the Department of Food Science from 1977-1985 and Director of the Institute of Food Science from 1980-1987. He was designated Liberty Hyde Bailey Professor of Food Biochemistry in 1981, a Fulbright Fellow in 1983, and was selected as the General Foods Distinguished Professor of Food Science in 1984. He was named a Leading Professor in the State University of New York, the highest professorial honor in the SUNY system. In 1990 he joined the University of California at Davis as Dean of the College of Agricultural and Environmental Sciences. Dr.

Editors and Affiliations

  • University of Wisconsin — Madison, Madison, USA

    Srinivasan Damodaran

Bibliographic Information

  • Book Title: Food Proteins and Lipids

  • Editors: Srinivasan Damodaran

  • Series Title: Advances in Experimental Medicine and Biology

  • DOI: https://doi.org/10.1007/978-1-4899-1792-8

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 1997

  • Hardcover ISBN: 978-0-306-45586-5Published: 30 April 1997

  • Softcover ISBN: 978-1-4899-1794-2Published: 23 May 2013

  • eBook ISBN: 978-1-4899-1792-8Published: 29 June 2013

  • Series ISSN: 0065-2598

  • Series E-ISSN: 2214-8019

  • Edition Number: 1

  • Number of Pages: VIII, 212

  • Topics: Biochemistry, general, Medical Biochemistry, Nutrition, Physical Chemistry

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