WorldCat Identities

Finley, John W. 1942-

Overview
Works: 32 works in 154 publications in 1 language and 3,240 library holdings
Genres: Conference papers and proceedings  Academic theses  Maps  Trials, litigation, etc  Manuscript maps 
Roles: Author, Editor, Other
Publication Timeline
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Most widely held works by John W Finley
Chemical changes in food during processing by Thomas Richardson( Book )

18 editions published between 1985 and 1997 in English and held by 379 WorldCat member libraries worldwide

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise
Xenobiotics in foods and feeds( Book )

11 editions published in 1983 in English and held by 351 WorldCat member libraries worldwide

Food safety assessment by American Chemical Society( Book )

13 editions published in 1992 in English and held by 343 WorldCat member libraries worldwide

Omega-3 fatty acids : chemistry, nutrition, and health effects( Book )

10 editions published in 2001 in English and held by 309 WorldCat member libraries worldwide

Annotation
Crop biotechnology( Book )

7 editions published in 2002 in English and held by 275 WorldCat member libraries worldwide

Annotation
NMR applications in biopolymers by John W Finley( Book )

10 editions published between 1990 and 1991 in English and held by 239 WorldCat member libraries worldwide

Elucidating the structures of biopolymers as they exist in nature has long been a goal of biochemists and biologists. Understanding how these substances interact with themselves, other solutes, and solvents can provide useful insights into many areas of biochemistry, agriculture, food science and medicine. Knowledge of the structure of a protein or complex carbohydrate in its native form provides guidelines for the chemical or genetic modifications often desired to optimize these compounds to specific needs and applications. For example, in the pharmaceutical industry, structure-function relationships involving biopolymers are studied rou­ tinely as a means to design new drugs and improve their efficacies. The tools to conduct structure investigations of biopolymers at the molecular level are limited in number. Historically X-ray crystallography has been the most attractive method to conduct studies of this type. How­ ever, X-ray methods can only be applied to highly ordered, crystalline materials, thus obviating studies of solution dynamics that are often critical to attaining a global understanding of biopolymer behavior. In recent years, nuclear magnetic resonance (NMR) spectroscopy has evolved to become a powerful tool to probe the structures of biopolymers in solution and in the solid state. NMR provides a means to study the dynamics of polymers in solution, and to examine the effects of solute, solvent and' other factors~n polymer behavior. With the development of 2D and 3D forms of NMR spectroscopy, it is now possible to assess the solution conforma­ tions of small proteins, oligonucleotides and oligosaccharides
Principles of food chemistry by John M DeMan( )

9 editions published in 2018 in English and held by 205 WorldCat member libraries worldwide

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.
Protein quality and the effects of processing by R. Dixon Phillips( Book )

5 editions published in 1989 in English and held by 172 WorldCat member libraries worldwide

Digestibility and amino acid availability in cereals and oilseeds by John W Finley( Book )

12 editions published in 1985 in English and Undetermined and held by 149 WorldCat member libraries worldwide

Amino acid content as an estimate of quality for humans; Reducing variability in amino acid analysis; Interactions between proteins and constituents that affect protein quality; In vitro methods to measure sulfur amino acid availability; Amino acids in cereal proteins and protein fractions; Proteins in developing and germinating cereal grains and grain fractions; Functional and nutritional characteristics of cereal proteins; Effects of food processing on protein digestibylity and amino acid availability; In vitro methods to predict lysine availability; Direct measurements of amino acid digestibility in swine; Digestibility of plant proteins: animal studies; Absorption of products of protein digestion
Hypernutritious foods( Book )

3 editions published in 1996 in English and held by 26 WorldCat member libraries worldwide

Selenium metabolism in rats by John W Finley( Book )

3 editions published in 1989 in English and held by 7 WorldCat member libraries worldwide

Xenobiotic Metabolism by John W Finley( )

1 edition published in 1985 in English and held by 5 WorldCat member libraries worldwide

Food safety assessment by John W Finley( Book )

3 editions published in 1992 in English and held by 5 WorldCat member libraries worldwide

Omega-3 Fatty Acids by Fereidoon Shahidi( )

1 edition published in 2001 in English and held by 5 WorldCat member libraries worldwide

Part of Wisconsin including Madison the seat of government by John W Finley( )

2 editions published in 1837 in English and held by 4 WorldCat member libraries worldwide

Xenobiotics in foods and feeds( Book )

1 edition published in 1983 in English and held by 4 WorldCat member libraries worldwide

 
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Audience level: 0.62 (from 0.50 for Selenium m ... to 0.91 for Food safet ...)

Omega-3 fatty acids : chemistry, nutrition, and health effects
Covers
Crop biotechnologyProtein quality and the effects of processing
Alternative Names
Finley, J.

Finley, J.W.

Finley, J. W. 1942-

Finley, J. W. (John W.)

Finley, J. W. (John W.), 1942-

Finley, John W.

Languages
English (137)