Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page vi
... Mutagens C. Chen, A. M. Pearson, and J. I. Gray I. Introduction ... Mutagenicity Tests.......................................................... 389 III. Mutagens in Meat..................................
... Mutagens C. Chen, A. M. Pearson, and J. I. Gray I. Introduction ... Mutagenicity Tests.......................................................... 389 III. Mutagens in Meat..................................
Page ix
... mutagenic properties should be helpful in controlling and minimizing undesirable reactions. The information in this volume summarizes some of the scientific developments in the broad areas encompassed by the fields of food science and ...
... mutagenic properties should be helpful in controlling and minimizing undesirable reactions. The information in this volume summarizes some of the scientific developments in the broad areas encompassed by the fields of food science and ...
Page 387
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Page 389
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Page 390
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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