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1.

図書

図書
[by] John R. Whitaker
出版情報: New York : M. Dekker, 1972  xiv, 636 p ; 27 cm
シリーズ名: Food science ; v. 2
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2.

図書

図書
by Joseph Sherman and Gunter Zweig ; with contributions by Arthur Bevenu
出版情報: New York : Academic Press, 1971  xi, 614 p. ; 24 cm
シリーズ名: Paper chromatography and electrophoresis ; v. 2
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3.

図書

図書
by John R. Whitaker
出版情報: New York : Academic Press, 1967  xii, 420 p. ; 24 cm
シリーズ名: Paper chromatography and electrophoresis ; v. 1
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4.

図書

図書
John R. Whitaker, editor, Masao Fujimaki, editor
出版情報: Washington, D.C. : American Chemical Society, 1980  x, 268 p. ; 24 cm
シリーズ名: ACS symposium series ; 123
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5.

図書

図書
John R. Whitaker, editor, Philip E. Sonnet, editor
出版情報: Washington, DC : American Chemical Society, 1989  x, 397 p. ; 24 cm
シリーズ名: ACS symposium series ; 389
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6.

図書

図書
sponsored by the Division of Agricultural and Food Chemistry at the First Chemical Congress of the North American Continent, Mexico City, Mexico, Dec. 3-4, 1975 ; Robert E. Feeney and John R. Whitaker, editors
出版情報: Washington : American Chemical Society, 1977  viii, 312 p. ; 24 cm
シリーズ名: Advances in chemistry series ; 160
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7.

図書

図書
jointly sponsored by the Divisions of Agricultural and Food Chemistry and Biological Chemistry at the 180th meeting of the American Chemical Society, Las Vegas, Nevada, August 27-28, 1980 ; Robert E. Feeney, editor, John R. Whitaker, editor
出版情報: Washington, D.C. : The Society, 1982  x, 402 p. ; 24 cm
シリーズ名: Advances in chemistry series ; 198
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8.

図書

図書
sponsored by the Division of Agricultural and Food Chemistry at the 166th meeting of the American Chemical Society, Chicago, Ill., Aug. 28-29, 1973 ; John R. Whitaker, editor
出版情報: Washington : American Chemical Society, 1974  ix, 365 p. ; 24 cm
シリーズ名: Advances in chemistry series ; 136
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9.

図書

図書
John R. Whitaker ... [et al.], editors
出版情報: Washington, DC : American Chemical Society, c1998  xi, 292 p. ; 24 cm
シリーズ名: ACS symposium series ; 708
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目次情報: 続きを見る
Preface
Fundamental Properties and Instrumental Methods
Molecular Bases of Surface Activity of Proteins / S. Damodaran ; L. Razumovsky1:
Computer-Aided Optimization of Site-Directed Mutagenesis of Bacillus stearothermophilus Neutral Protease for Improving Thermostability / S. Nakai ; S. Nakamura ; M. Ogawa2:
Computer Analysis of Protein Properties / A. Rojo-Dominguez ; A. J. Padilla-Zuniga3:
Evaluation of Viscous Food Properties Using a Helical Ribbon Impeller Plant Protein Functionalities / E. Brito-De La Fuente et al.4:
Production of High-Protein Flours as Milk Substitutes / S. H. Guzman-Maldonado ; O. Paredes-Lopez5:
Functional Properties of Soy Proteins / N. S. Hettiarachchy ; U. Kalapathy6:
Effect of Acylation on Flax Protein Functionality Animal Protein Functionalities / F. Shahidi ; P. K. J. P. D. Wanasundara7:
Structure-Function Relationships in Milk-Clotting Enzymes: Pepsin--a Model / R. Y. Yada ; T. Tanaka8:
Functional Properties of Whey Proteins in Forming Networks / E. A. Foegeding ; E. A. Gwartney ; A. D. Errington9:
Whey Proteins Interactions: Effects on Edible Film Properties / John M. Krochta10:
Thermal Denaturation and Gelatin Characteristics of Beta-Lactoglobulin Genetic Variants / Joyce I. Boye ; Ching-Y. Ma ; Ashraf A. Ismail11:
Limited Proteolysis of Alpha-Lactalbumin and Whey Protein Isolate: Effect on Their Functional Properties / Fakhrieh Vojdami ; John R. Whitaker12:
Emulsifying Properties of Cholesterol-Reduced Egg Yolk Low-Density Lipoprotein / Yoshinori Mine ; Marie Bergougnoux13:
Functional Properties of Goat Meat Proteins Fat and Oil Functionality; Physiological Functionality / A. Totosaus ; I. Guerrero ; P. Lara14:
Physicochemical Aspects of Triacylglycerides and Their Association to Functional Properties of Vegetable Oils / Jorge F. Toro-Vazquez ; Miriam Charo-Alonso15:
Low Calorie and Fats and Sugar Esters / Casimo C. Akoh16:
Intestinal Absorption and Physiologically Functional Food Substances / M. Shimizu ; K. Hashimoto17:
Indexes
Author Index
Subject Index
Preface
Fundamental Properties and Instrumental Methods
Molecular Bases of Surface Activity of Proteins / S. Damodaran ; L. Razumovsky1:
10.

図書

図書
Chang Y. Lee, editor, John R. Whitaker, editor
出版情報: Washington, DC : American Chemical Society, 1995  xii, 338 p. ; 24 cm
シリーズ名: ACS symposium series ; 600
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目次情報: 続きを見る
Recent Advances in Chemistry of Enzymatic Browning: An Overview / J.R. Whitaker ; C.Y. Lee
Enzymatic Browning in Fruits: Its Biochemistry and Control / J.R. L. Walker
Phenolic Browning: A Perspective from Grape and Wine Research / V.L. Singleton ; J.J.L. Cilliers
Prevention of Enzymatic Browning in Fruits and Vegetables: A Review of Principles and Practice / L. Vamos-Vigyazo
Tyrosinase: Molecular and Active-Site Structure / K. Lerch
Differentiation of Fungal Tyrosinases and Laccases Using Selective Inhibitors and Substrates / W.H. Flurkey ; B. Ratcliff ; L. Lopez ; J. Kuglin ; R. M. Dawley
Fruit Polyphenol Oxidases: New Data on an Old Problem / L. Marques ; A. Fleuriet ; J. J. Macheix
Implications of the Phylogenetic Distribution of Polyphenol Oxidase in Plants / T. D. Sherman ; T. Le Gardeur ; A.R. Lax
Biology and Molecular Biology of Polyphenol Oxidase / J.W. Cary
Reactions of Enzymically Generated Quinones in Relation to Browning in Grape Musts and Wines / V. Cheynier ; H. Fulcrand ; S. Guyot ; J. Oszmianski ; M. Moutounet
Evolution of Chlorogenic Acid o-Quinones in Model Solutions / F. Richard-Forget ; M.J. Amiot ; P. Goupy ; J. Nicolas
Exploiting Tyrosinase Activity in Aqueous and Nonaqueous Media / D.A. Robb
Enzymatic Browning of Muscadine Grape Products / O. Lamikanra
Browning Mechanism of Water Convolvulus (Ipomoea aquativa Forsk.) Stored at Low Temperature / K. Ose ; K. Chachin ; Y. Imahori
Difference Spectra Spectrophotometry for Polyphenol Oxidase Assay / T. Tono ; S. Fujita
Antioxidant Characteristics of Melanin-Related Products from Enzymatic Browning Reaction of Catechin in a Model System / H.-S. Cheigh ; S.-H. Um
Mechanisms of Some Reducing Compounds That Inactivate Polyphenol Oxidases / D.T. Osuga
Prevention of Enzymatic Browning in Prepeeled Potatoes and Minimally Processed Mushrooms / G.M. Sapers ; R.L. Miller ; S.-W. Choi
Inhibition of Apple-Slice Browning by 4-Hexylresorcinol / Y. Luo ; G.V. Barbosa-Canovas
Polyphenol Oxidase Activity in Japanese Apples: Differences Among Cultivars and Prevention by Heat, Ascorbic Acid, and Reduced Oxygen / T. Wakayama
Extraction, Partial Characterization, and Inhibition Patterns of Polyphenol Oxidase from Burdock (Arctium lappa) / M.S. Lee-Kim ; E.S. Hwang ; K.H. Kim
Multiple Effects of Maltol and Kojic Acid on Enzymatic Browning / V. Kahn
Effect of Cyclodextrins on Polyphenol Oxidation Catalyzed by Apple Polyphenol Oxidase / C. Billaud ; E. Regaudie ; N. Fayad
Sulfite Substitutes for the Prevention of Enzymatic Browning in Foods / H.S. Lambrecht
Recent Advances in Chemistry of Enzymatic Browning: An Overview / J.R. Whitaker ; C.Y. Lee
Enzymatic Browning in Fruits: Its Biochemistry and Control / J.R. L. Walker
Phenolic Browning: A Perspective from Grape and Wine Research / V.L. Singleton ; J.J.L. Cilliers
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