| 书目名称 | Milk Proteins | | 副标题 | Nutritional, Clinica | | 编辑 | C. A. Barth,E. Schlimme | | 视频video | | | 图书封面 |  | | 描述 | This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium‘s invited lectures, short communications, and poster presentations. New criteria for the "bio logical value" of dietary proteins and their relationships are considered according to: - Milk Proteins and Nitrogen Equilibrium - Milk Proteins and Ligands - Milk Proteins: Structural and Genetic Aspects - Milk Proteins: Technological and Functional Aspects - Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their "biological value," i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini cal conditions. In additio | | 出版日期 | Book 1989 | | 关键词 | Alanin; Lipid; NMR; biological; cell; fields; food; genetic engineering; metabolism; nitrogen; nuclear magneti | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-642-85373-9 | | isbn_softcover | 978-3-642-85375-3 | | isbn_ebook | 978-3-642-85373-9 | | copyright | Dr. Dietrich Steinkopff Verlag GmbH & Co. KG, Darmstadt 1989 |
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发表于 2025-3-21 17:56:23
