The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.
This drug information handbook covers 2962 US brand names and 1211 Canadian/Mexican brand names, and also includes a cross-reference by page number from brand to generic name. Over 1029 drug monographs are presented.
The new edition provides quick access to thousands of drug names. Designed for medical language specialists and related health professionals, each main entry includes generic name, pronunciation guide, brand names, synonyms, therapeutic category, use, usual dosage and dosage forms. Drugs are listed alphabetically and are extensively cross-referenced; the reference section consists of 15 appendices. The Indication/Therapeutic Category Index is a unique feature that allows the user to look up a medical condition to see what drugs are used for treatment. Updated information is included for 2002 drugs.
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