Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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ADVANCES IN FOOD AND NUTRITION RESEARCH VOLUME 34 Edited by JOHN E. KINSELLA Institute of Food Science Cornell University Ithaca, New York and University of California Davis, California @ ACADEMIC PRESS, INC. Harcourt Brace Jovanovich ...
ADVANCES IN FOOD AND NUTRITION RESEARCH VOLUME 34 Edited by JOHN E. KINSELLA Institute of Food Science Cornell University Ithaca, New York and University of California Davis, California @ ACADEMIC PRESS, INC. Harcourt Brace Jovanovich ...
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... ........................................................................ 437 INDEX.............................................................................. 451 tant disciplines. John E. KiNSELLA. vi CONTENTS.
... ........................................................................ 437 INDEX.............................................................................. 451 tant disciplines. John E. KiNSELLA. vi CONTENTS.
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... institutions, and industry are kept informed concerning emerging research and developments in these imporThis Page Intentionally Left Blank BERNARD S. SCHWEIGERT (1921-1989) Bernard S. tant disciplines. John E. KiNSELLA X PREFACE.
... institutions, and industry are kept informed concerning emerging research and developments in these imporThis Page Intentionally Left Blank BERNARD S. SCHWEIGERT (1921-1989) Bernard S. tant disciplines. John E. KiNSELLA X PREFACE.
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... (Kinsella, 1976; Kinsella and Damodaran, 1980). An emulsion or a foam is a two-phase system in which one of the phases is a dispersed phase and the other is the continuous phase, in the absence of a surfactant, because of the interfacial ...
... (Kinsella, 1976; Kinsella and Damodaran, 1980). An emulsion or a foam is a two-phase system in which one of the phases is a dispersed phase and the other is the continuous phase, in the absence of a surfactant, because of the interfacial ...
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... Kinsella (1985). It was shown that the rate of adsorption and formation of a dense film were maximum near the 18sg z 5 12}. go 5 go o G 5. FIG. 15. Surface pressure versus surface concentration relationship of native (O) and 69 ...
... Kinsella (1985). It was shown that the rate of adsorption and formation of a dense film were maximum near the 18sg z 5 12}. go 5 go o G 5. FIG. 15. Surface pressure versus surface concentration relationship of native (O) and 69 ...
Contents
81 | |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
Common terms and phrases
8-lactoglobulin acid phosphatase adsorbed adsorption aggregation Agric air-water interface amino acid analysis aqueous beef behavior binding bovine bovine serum albumin calcium casein cell walls changes Chattoraj cheese coalescence Colloid Colloid Interface Sci conformation constant creaming cross-links decrease denaturation droplets effect elasticity electrostatic emulsifying emulsifying properties emulsion stability emulsions enzyme equation film flocculation foam food emulsions Food Sci formed free energy functional properties gelatin gelatin gels gelation globulin Graham and Phillips heat-induced heating Hermansson increase interactions interfacial tension ionic strength k-casein kinetics Kinsella liquid lysozyme MacRitchie meat microemulsion modulus molecular molecule monolayers mutagen formation mutagenic mutagenic activity myosin NaCl nonlinear regression oil/water interface ovalbumin phase polymer protein concentration protein gels residues rheological salt serum albumin solubility solution solvent soy protein structure studies succinylated surface pressure surfactants Table temperature thermodynamic tion values viscosity whey protein