Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 9
Because of these two unfavorable thermodynamic factors, introduction of
hydrocarbons into water increases free energy of the system. In order to regain
their entropy and decrease their free energy, the water molecules tend to
eliminate the ...
Because of these two unfavorable thermodynamic factors, introduction of
hydrocarbons into water increases free energy of the system. In order to regain
their entropy and decrease their free energy, the water molecules tend to
eliminate the ...
Page 10
Relationship between the free energy of adsorption at the air-water interface and
the chain length of alkanols (O) and fatty acids (U). [The data on alkanols were
taken from Clint et al. (1968); the data on fatty acids were taken from Ross and ...
Relationship between the free energy of adsorption at the air-water interface and
the chain length of alkanols (O) and fatty acids (U). [The data on alkanols were
taken from Clint et al. (1968); the data on fatty acids were taken from Ross and ...
Page 13
If the free energy of activation of denaturation is greater than the excess free
energy of the surface-interface, the rate of unfolding of the protein at the interface
will be slow. On the other hand, if the excess free energy of the surface is greater
...
If the free energy of activation of denaturation is greater than the excess free
energy of the surface-interface, the rate of unfolding of the protein at the interface
will be slow. On the other hand, if the excess free energy of the surface is greater
...
Page 87
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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
Bibliographic information
| Title | Advances in Food and Nutrition Research |
| Contributor | John E. Kinsella |
| Publisher | Academic Press, 1990 |
| ISBN | 0080567797, 9780080567792 |
| Length | 462 pages |
| Subjects | › › Science / Chemistry / Physical & Theoretical Technology & Engineering / Chemical & Biochemical |
| Export Citation | BiBTeX EndNote RefMan |