Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 4
... constant. This proportionality constant, which has the unit of dyn/cm or ergs/cm2 or N/m is known as surface tension of the liquid. The mechanism of adsorption of an amphipathic molecule at the surface of a liquid and the molecular and ...
... constant. This proportionality constant, which has the unit of dyn/cm or ergs/cm2 or N/m is known as surface tension of the liquid. The mechanism of adsorption of an amphipathic molecule at the surface of a liquid and the molecular and ...
Page 11
... constant of adsorption of the member in a homologous series with n methylene groups and Kn+1 is that of the member with n + 1 methylene groups, the experimental value of -645 cal/mol for AGCH, indicates that the equilibrium constant of ...
... constant of adsorption of the member in a homologous series with n methylene groups and Kn+1 is that of the member with n + 1 methylene groups, the experimental value of -645 cal/mol for AGCH, indicates that the equilibrium constant of ...
Page 12
... constant and T the temperature), the molecule would adsorb to the surface-interface. The number of segments that are involved in the attachment of the protein to the surface and the free energy of adsorption of the segments depend on ...
... constant and T the temperature), the molecule would adsorb to the surface-interface. The number of segments that are involved in the attachment of the protein to the surface and the free energy of adsorption of the segments depend on ...
Page 21
... constants of adsorption and desorption, a0 and a are activities of the solute in the bulk phase and at the surface, respectively, k is the Boltzmann constant, and Tthe absolute temperature. For an irreversible adsorption process the ...
... constants of adsorption and desorption, a0 and a are activities of the solute in the bulk phase and at the surface, respectively, k is the Boltzmann constant, and Tthe absolute temperature. For an irreversible adsorption process the ...
Page 24
... constant. The first-order kinetic plot for lysozyme is shown in Fig. 7. The plot is curvilinear, which can essentially be resolved into a biphasic first-order behavior. The inflexion point in the curve occurs at about the time when the ...
... constant. The first-order kinetic plot for lysozyme is shown in Fig. 7. The plot is curvilinear, which can essentially be resolved into a biphasic first-order behavior. The inflexion point in the curve occurs at about the time when the ...
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