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

Applications of physical and chemical principles and techniques to the study of biopolymers, foods, and food processes. Small-angle x-ray scattering of proteins related to food systems. Investigating tertiary and quarternary structures of food proteins by small-angle x-ray scattering. Neutron diffraction for the study of protein structure and hydration. Special topics in small-angle scattering. Scattering techniques applied to food systems. Parameter predictions from correlations between hydrodynamic and x-ray data. Structural studies of biological macromolecules using vibrational optical activity with examples from food proteins. NMR principles and applications to the structure and hydration of food systems with emphasis on proteins. NMR instrumentation. Nitroxyl amide spin labeling. Immobilized microbial cells. Recent developments in the genetic manipulation of microorganisms for biotechnology applications. Physical and chemical properties of glucomannan gels and related polysaccharide systems. Supercritical fluid chromatography. Direct freeze concentration of dairy liquids. Liposomes in cell culture research.