Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page vi
... Formation during Cooking and Food Processing......................... 420 VIII. Cooking Conditions and Mutagen Formation.......................................... 424 IX. Research Needs..............
... Formation during Cooking and Food Processing......................... 420 VIII. Cooking Conditions and Mutagen Formation.......................................... 424 IX. Research Needs..............
Page 3
... forming and foaming properties of proteins. Elucidation of the role of each of these molecular properties on adsorption and film formation of proteins at interfaces is the cherished dream of physical chemists. Such an understanding has ...
... forming and foaming properties of proteins. Elucidation of the role of each of these molecular properties on adsorption and film formation of proteins at interfaces is the cherished dream of physical chemists. Such an understanding has ...
Page 14
... formation of co-helical and 8-sheet structures at various segments of the protein is related to the local hydrophobicity (Kanehisa and Tsong, 1980). If a segment contains more hydrophilic residues, neither a-helix nor 3-sheet is formed ...
... formation of co-helical and 8-sheet structures at various segments of the protein is related to the local hydrophobicity (Kanehisa and Tsong, 1980). If a segment contains more hydrophilic residues, neither a-helix nor 3-sheet is formed ...
Page 16
... FORMATION A. DIFFUSION-CONTROLLED ADSORPTION The primary step in the formation of foams is adsorption and spreading of the protein at the surface (Graham and Phillips, 1979a). The kinetics of protein adsorption from a dilute solution ...
... FORMATION A. DIFFUSION-CONTROLLED ADSORPTION The primary step in the formation of foams is adsorption and spreading of the protein at the surface (Graham and Phillips, 1979a). The kinetics of protein adsorption from a dilute solution ...
Page 67
... formed by native soy 11S protein collapsed within 3 sec, the film of soy 11S treated with dithiothreitol was stable for more than 10 sec. These differences were attributed to improved rheological properties of reduced 11S protein ...
... formed by native soy 11S protein collapsed within 3 sec, the film of soy 11S treated with dithiothreitol was stable for more than 10 sec. These differences were attributed to improved rheological properties of reduced 11S protein ...
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