Nicholas Parris Books
Macromolecular Interactions In Food Technology
By Nicholas, Parris, Kato, Akio, Nicholas Parris
Discusses structure-property relationships of macromolecules in foods. Reviews the identification of gelation and aggregation in food systems. Addresses the interactions of biopolymers in emulsion...
Read More
Interactions Of Food Proteins
By Youling L. Xiong, Sangsuk Oh, Tom Richardson, Takayoshi Aoki, Denise M Smith, Srinivasan Damodaran, P. Cooke, Tyre C. Lanier, E. M. Brown, E. D. Murray, S. Nakai, Akio Katō, L. T. Kakalis, Robert A. Barford, Nicholas Parris, ROBERT BARFORD, Karen L. Fligner, Michael E. Mangino, N. Parris, J. H. Woychik, E. Li-Chan, M. Hirotsuka, M. C. Vazquez, G. Arteaga, Steve J. Haylock, Wayne B. Sanderson, Naotoshi Matsudomi, M. A. H. Ismond, S. D. Arntfield, Kyung B. Song, Donald G. Cornell, M. Le Meste, B. Closs, J. L. Courthaudon, B. Colas, Lawrence K. Creamer, T. F. Kumosinski, H. Pessen, H. M. Farrell, D. D. Hamann, Jimbay Loh, E. Allen Foegeding, Clark J. Brekke
This volume was written with two goals in mind: to describe the physicochemical changes that take place during food processing and to elucidate the interactions that occur at the molecular level. T...
Read More
Interactions Of Food Proteins : Developed From A Symposium Sponsored By The 1989 International Chemical Congress Of Pacific Basin Societies, Honolulu, Hawaii, December, 17-22, 1989
By Youling L. Xiong, Sangsuk Oh, Tom Richardson, Takayoshi Aoki, Denise M Smith, Srinivasan Damodaran, P. Cooke, Tyre C. Lanier, E. M. Brown, E. D. Murray, S. Nakai, Akio Katō, L. T. Kakalis, Nicholas Parris, ROBERT BARFORD, Karen L. Fligner, Michael E. Mangino, N. Parris, J. H. Woychik, E. Li-Chan, M. Hirotsuka, M. C. Vazquez, G. Arteaga, Steve J. Haylock, Wayne B. Sanderson, Naotoshi Matsudomi, M. A. H. Ismond, S. D. Arntfield, Kyung B. Song, Donald G. Cornell, M. Le Meste, B. Closs, J. L. Courthaudon, B. Colas, Lawrence K. Creamer, T. F. Kumosinski, H. Pessen, H. M. Farrell, D. D. Hamann, Jimbay Loh, E. Allen Foegeding, Clark J. Brekke
This volume was written with two goals in mind: to describe the physicochemical changes that take place during food processing and to elucidate the interactions that occur at the molecular level. T...
Read More
