Food proteins and lipids
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About This Book
The 15 papers discuss the molecular design of soybean glycinins with enhanced food qualities and the development of crops producing such glycinins, interactions between milk proteins and dairy flavor compounds, the seed storage proteins of quinoa, modifying the functionality of muscle protein with antioxidants, serine proteinases from cold-adapted organisms, and the properties of low-cholesterol egg yolk prepared by supercritical carbon-dioxide extraction.
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