Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page 85
... CHEESE O FROSTED CAKE PLAIN O O SAUERKRAUT OCOT TAGE RANGE \\ OSKIM MILK CHEESE so N.E. CARBOHYDRATE >BREAD (WHITE) PROTEIN FIG. I. Approximate composition of basic ingredients of food emulsions on dry basis. The corners of the triangle ...
... CHEESE O FROSTED CAKE PLAIN O O SAUERKRAUT OCOT TAGE RANGE \\ OSKIM MILK CHEESE so N.E. CARBOHYDRATE >BREAD (WHITE) PROTEIN FIG. I. Approximate composition of basic ingredients of food emulsions on dry basis. The corners of the triangle ...
Page 108
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Page 109
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Page 187
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Page 205
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Contents
81 | |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
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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