Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications

ISBN-13: 9780442005825 / Angielski / Twarda / 1993 / 604 str.

Helmut Pressen; Thomas F. Kumosinski; Ion C. Baianu

Opis

Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. A synthesis of information previously found only in numerous texts and research articles, this volume offers detailed, coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations), circular dichoism, along with numerous applications. Genetic engineering and novel biothechnology methods are presented together with quantitative composition analyses of foods by supercritical fluid chromatography (SFC).