| Record ID | ia:surfaceactivityo0000unse |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/surfaceactivityo0000unse/surfaceactivityo0000unse_marc.xml |
| Download MARC binary | https://www.archive.org/download/surfaceactivityo0000unse/surfaceactivityo0000unse_meta.mrc |
LEADER: 03995cam 2200781 a 4500
001 ocm34919784
003 OCoLC
005 20200510213659.0
008 960603s1996 nyua b 001 0 eng
010 $a 96025981
040 $aDLC$beng$cDLC$dC#P$dAGL$dBAKER$dNLGGC$dYDXCP$dBTCTA$dOCLCG$dZWZ$dDEBBG$dBDX$dOCLCO$dOCLCF$dCRCPR$dOCLCQ$dCAI$dOCLCQ$dAPUMS$dOCLCO$dOCLCQ$dZAP$dOCLCQ$dAU@$dOCLCQ
016 $a000012489660$2AU
019 $a953565017$a1045208186$a1057978148
020 $a0824795326$q(hardcover ;$qacid-free paper)
020 $a9780824795320$q(hardcover ;$qacid-free paper)
035 $a(OCoLC)34919784$z(OCoLC)953565017$z(OCoLC)1045208186$z(OCoLC)1057978148
050 00 $aTP248.65.P76$bS87 1996
070 0 $aTP248.65.P76S87$b1996
072 0 $aX300
072 7 $aSCI$x010000$2bisacsh
082 00 $a660/.63$220
084 $a58.20$2bcl
084 $aVK 8560$2rvk
245 00 $aSurface activity of proteins :$bchemical and physicochemical modifications /$cedited by Shlomo Magdassi.
260 $aNew York :$bM. Dekker,$c℗♭1996.
300 $aviii, 327 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
505 0 $a1. Introduction: Surface Activity and Functional Properties of Proteins / Shlomo Magdassi and Alexander Kamyshny -- 2. Enhanced Hydrophobicity: Formation and Properties of Surface-Active Proteins / Shlomo Magdassi and Ofer Toledano -- 3. Increased Anionic Charge: Conformational and Functional Properties / K. D. Schwenke -- 4. Deamidation and Phosphorylation for Food Protein Modification / Frederick F. Shih -- 5. Preparation and Functional Properties of Protein-Polysaccharide Conjugates / Akio Kato -- 6. Enzymatic Modification as a Tool for Alteration of Safety and Quality of Food Proteins / Gyongyi Hajos -- 7. Denaturation of Globular Proteins in Relation to Their Functional Properties / Jacques Lefebvre and Perla Relkin -- 8. Protein-Surfactant Interactions / Malcolm N. Jones -- 9. Factors Affecting Applications of Native and Modified Proteins in Food Products / M. E. Mangino and W. James Harper.
546 $aEnglish.
650 0 $aProtein engineering.
650 0 $aProteins$xSurfaces.
650 0 $aProteins$xChemical modification.
650 6 $aProte ines$xModification chimique.
650 6 $aProte ines$xSurfaces.
650 6 $aTechnologie des prote ines.
650 7 $aProtein engineering.$2fast$0(OCoLC)fst01079685
650 7 $aProteins$xChemical modification.$2fast$0(OCoLC)fst01079722
650 7 $aProteins$xSurfaces.$2fast$0(OCoLC)fst01079763
650 7 $aModifizierung$2gnd
650 7 $aOberfla chenchemie$2gnd
650 7 $aProteine$2gnd
650 7 $aProte ines$xModifications chimiques.$2ram
650 7 $aTechnologie des prote ines.$2ram
650 7 $aProte ines$xSurfaces.$2ram
650 7 $aSCIENCE$xBiotechnology.$2bisacsh
650 7 $aBiomedical Engineering.$2hilcc
650 7 $aHealth & Biological Sciences.$2hilcc
700 1 $aMagdassi, Shlomo,$d1954-
776 08 $iPrint version$tSurface activity of proteins.$dNew York : M. Dekker, ℗♭1996$z0824795326
856 41 $uhttp://www.crcnetbase.com/isbn/978-0-8247-9532-0
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/enhancements/fy0647/96025981-d.html
938 $aBaker & Taylor$bBKTY$c179.95$d179.95$i0824795326$n0002874678$sactive
938 $aBrodart$bBROD$n59405465$c$150.00
938 $aBaker and Taylor$bBTCP$n96025981
938 $aCRC Press$bCRCP$nCRC00DK5243000
938 $aYBP Library Services$bYANK$n1287364
029 1 $aAU@$b000012489660
029 1 $aDEBBG$bBV011022944
029 1 $aHEBIS$b051894882
029 1 $aNLGGC$b149455402
029 1 $aNZ1$b1932200
029 1 $aYDXCP$b1287364
029 1 $aZWZ$b025756559
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 124 OTHER HOLDINGS