A STANDARD REFERENCE IN THE FIELD OF ANALYTICAL CHEMISTRY. . .
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Chances are you've heard a lot about this special volume. And it's no wonder! For here, in some 400 pages, are authoritative, up-to-date surveys of the most recent literature, with the outstanding work cited and digested. Below are just a few of the areas covered in the 1982 Fundamental Reviews issue: Analytical electrochemistry • Chromatography: gas, paper, thinlayer, liquid • Chemometrics • Kinetics • Surface analysis • Spectrometry: NMR, ESR, atomic, emission, IR, mass, X-ray • Nucleonics • Microscopy • Titrations It's a portable library! And an enormous time-saver for any professional. Use the coupon below to order your copy today. %mw m
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Protein Functionality in Foods
Since functionality is such a high priority research area, this book will be useful to food processors, engineers, chemists, and physicists. This fourteen-chapter volume updates and presents new information on the physicochemistry of functionality, the roles of protein for improving the functional properties of foods, and the application of data from model test systems to actual food ingredients. CONTENTS
ACS Symposium Series No. 147
Protein Functionality • Color • Flavor Vo atiles as Measured by Rapid Instrumental Techniques • Texturization • Solubility and Viscosity • Adhesion and Cohesion • Gelation and Coagulation • Whippability and Aeration • Water and Fat Absorption • Emulsifiers: Milk Protein • Emulsification Vegetable Proteins • Nutrient Bioavailabil ity • Enzyme Modification of Proteins • Multiple Regression Modelling of Functionality
John P. Cherry, Editor Southern Regional Research Center, USDA
332 pages (1981) Clothbound $39.95 LC 81 -97 ISBN 0-8412-0605-*
Based on a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society.
Order from: American Chemical Society Distribution Office — 49 1155 Sixteenth St., N.W. Washington, D.C. 20036 or CALL TOLL FREE 800-424-6747 and use your credit card.
