Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
From inside the book
Results 1-5 of 80
Page 2
... heat-exchanger surfaces (biofouling) affects the efficiency of heat transfer in bioprocessing operations in the food, cosmetic, and pharmaceutical industries (Lund and Bixby, 1975). Adsorption of plasma proteins onto implanted ...
... heat-exchanger surfaces (biofouling) affects the efficiency of heat transfer in bioprocessing operations in the food, cosmetic, and pharmaceutical industries (Lund and Bixby, 1975). Adsorption of plasma proteins onto implanted ...
Page 67
... heat-setting at 70°C for 30 min. This indicates that interfacial denaturation of BSA facilitates the protein to form a gellike network which is very similar to that obtained in thermally induced gels. The stability of BSA foams is ...
... heat-setting at 70°C for 30 min. This indicates that interfacial denaturation of BSA facilitates the protein to form a gellike network which is very similar to that obtained in thermally induced gels. The stability of BSA foams is ...
Page 71
... heating the BSA or lysozyme significantly increased both the rate and extent of their adsorption at the air-water ... heated proteins may be due to the greater exposure of hydrophobic residues which may lead to interfacial coagulation of ...
... heating the BSA or lysozyme significantly increased both the rate and extent of their adsorption at the air-water ... heated proteins may be due to the greater exposure of hydrophobic residues which may lead to interfacial coagulation of ...
Page 76
... heated exchange surfaces by milk. Process Biochem. 10, 52-55. MacRitchie, F. 1978. Proteins at interfaces. Adv. Protein Chem. 32, 283-326. MacRitchie, F. 1985a. Desorption of proteins from the air/water interface. J. Colloid Interface ...
... heated exchange surfaces by milk. Process Biochem. 10, 52-55. MacRitchie, F. 1978. Proteins at interfaces. Adv. Protein Chem. 32, 283-326. MacRitchie, F. 1985a. Desorption of proteins from the air/water interface. J. Colloid Interface ...
Page 77
... heat and other factors on foaming properties of whey protein concentrates. J. Food Sci. 39, 42-48. Riggs, A. D., Bourgeois, S., and Cohn, M. 1970. The lac repressor-operator interactions: III. Kinetics studies. J. Mol. Biol. 53, 401-417 ...
... heat and other factors on foaming properties of whey protein concentrates. J. Food Sci. 39, 42-48. Riggs, A. D., Bourgeois, S., and Cohn, M. 1970. The lac repressor-operator interactions: III. Kinetics studies. J. Mol. Biol. 53, 401-417 ...
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