Food protein analysis

by R. K. Owusu-Apenten

This reference is ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protein investigation results-delineating basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.The first volume to focus exclusively on the analysis of food proteins. Food Protein Analysis explains the Kjeldahl method and combustion of nitrogen analyzersdescribes copper binding techniques in the Biuret, Lowry, and Bicinchoninic acid assaysdiscusses the determination of trace protein allergens in soy beans, peanuts, wheat, and related cerealsoffers general sample pretreatment strategies to avoid interference in test resultsevaluates immunological techniques for protein speciation of raw and cooked meatsaddresses the rapid detection of the bovine spongiform encephalopathy (BSE) agent and other transmissible spongiform encephalopathic agentsexamines the effect of processing on protein nutr