The Resource Prevention of plasmin-induced hydrolysis of caseins : a thesis presented in partial fulfilment of the requirements of the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand, Hemang Bhatt

Prevention of plasmin-induced hydrolysis of caseins : a thesis presented in partial fulfilment of the requirements of the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand, Hemang Bhatt

Label
Prevention of plasmin-induced hydrolysis of caseins : a thesis presented in partial fulfilment of the requirements of the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
Title
Prevention of plasmin-induced hydrolysis of caseins
Title remainder
a thesis presented in partial fulfilment of the requirements of the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
Statement of responsibility
Hemang Bhatt
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Cataloging source
PU
http://library.link/vocab/creatorName
Bhatt, Hemang
Degree
Ph. D.
Dewey number
637.1
Dissertation year
2014
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Casein
  • Hydrolysis
  • Plasmin
Label
Prevention of plasmin-induced hydrolysis of caseins : a thesis presented in partial fulfilment of the requirements of the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand, Hemang Bhatt
Instantiates
Production
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
The mechanism of resistance to plasmin activity through protein succinylation : a model study using β-casein -- Effect of lactosylation on plasmin-induced hydrolysis of β-casein -- Effect of transglutaminase-induced cross-linking on plasmin-induced hydrolysis -- Effect of micellar structure of caseins and their modifications on plasmin-induced hydrolysis -- High-heat-induced changes in a milk system and their effect on plasmin-induced hydrolysis -- Plasmin-induced dissociation of the casein micelle
Control code
16194385
Dimensions
30 cm
Extent
xxxiv, 265 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations
Label
Prevention of plasmin-induced hydrolysis of caseins : a thesis presented in partial fulfilment of the requirements of the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand, Hemang Bhatt
Production
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
The mechanism of resistance to plasmin activity through protein succinylation : a model study using β-casein -- Effect of lactosylation on plasmin-induced hydrolysis of β-casein -- Effect of transglutaminase-induced cross-linking on plasmin-induced hydrolysis -- Effect of micellar structure of caseins and their modifications on plasmin-induced hydrolysis -- High-heat-induced changes in a milk system and their effect on plasmin-induced hydrolysis -- Plasmin-induced dissociation of the casein micelle
Control code
16194385
Dimensions
30 cm
Extent
xxxiv, 265 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations

Library Locations

    • InternetBorrow it
      Albany, Auckland, 0632, NZ
    • Manawatū LibraryBorrow it
      Tennent Drive, Palmerston North, Palmerston North, 4472, NZ
      -40.385340 175.617349
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