Physical chemistry of food processes : advanced techniques, structures, and applications.

Includes Index.

Applications of physical and chemical principles and techniques to thestudy of biopolymers, foods, and food processes: the approach; small-angle x-ray scattering of proteins in relation to food systems, with special emphasis on enzymes and storage proteins; tertiary and quaternary structures of food proteins by small-angle x-ray scattering; neutrondiffraction for the study of protein structure and hydration; special topics in small-angle scattering; scattering techniques applied to food systems: light scattering and small-angle x-ray scattering; parameter predictions from correlations between hydrodynamic and x-ray data; vibrational circular dichroism of proteins, polysaccharides, and nucleic acids; NMR principles and applications to the structure and ...hydration of food systems with emphasis on proteins; high-field NMR instrumentation; nitroxyl amide spin labeling: methyl esterification-, hydration-, and Ca2+ -induced motional perturbations of pectinic polysaccharides in apples; recent developments in the genetic manipulations of microorganisms for biotechnology applications; immobilized microbial cells; physical and chemical properties of glucomannan gels and related polysaccharides; supercritical fluid chromatography: principles and applications; freeze-concentration of liquide foods; liposomes in cell culture research.