Immunoanalysis of gels and foams in foodstuffs
作者:
A. Paraf,
期刊:
Food and Agricultural Immunology
(Taylor Available online 1996)
卷期:
Volume 8,
issue 2
页码: 75-84
ISSN:0954-0105
年代: 1996
DOI:10.1080/09540109609354906
出版商: Taylor & Francis Group
关键词: Food Products;gels;foams;monoclonal antibodies
数据来源: Taylor
摘要:
Knowledge of protein structures is important to understand protein interactions and functions in food products. Monoclonal antibodies (MAbs) can be used to detect disappearance of some epitopes and appearance of others, during physico chemical treatment, such as heating or glycosylation. Gels, foams and emulsifiants can then be quantified. MAbs prepared for other purposes could be used for the study of food quality.
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