Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page ix
... avoiding undesirable surfactants, and providing functional ingredients with
nutritional value. Furthermore, an understanding of thermodynamic linkages
should be useful in selecting materials and conditions for optimizing the
attainment of ...
... avoiding undesirable surfactants, and providing functional ingredients with
nutritional value. Furthermore, an understanding of thermodynamic linkages
should be useful in selecting materials and conditions for optimizing the
attainment of ...
Page 29
where f is the frictional coefficient. Since the frictional coefficient of unatived BSA
intermediates would be expected to be greater than that of the native BSA, one
should expect the D, values of intermediates 1, 2, and 3 to be lower than the D, ...
where f is the frictional coefficient. Since the frictional coefficient of unatived BSA
intermediates would be expected to be greater than that of the native BSA, one
should expect the D, values of intermediates 1, 2, and 3 to be lower than the D, ...
Page 34
... the first and second linear regions, two AA values, i.e., AAI and AA2, were
obtained. These values are given in Table VII. The AAI values represent the area
at the interface initially cleared for the i * | | | | | l O 4 34 SRINIVASAN
DAMODARAN.
... the first and second linear regions, two AA values, i.e., AAI and AA2, were
obtained. These values are given in Table VII. The AAI values represent the area
at the interface initially cleared for the i * | | | | | l O 4 34 SRINIVASAN
DAMODARAN.
Page 36
protein molecules to anchor themselves at the interface, and the AA2 values
represent the area subsequently cleared by the molecule during the
conformational rearrangement and reorientation process. It should be noted that
the AAI values ...
protein molecules to anchor themselves at the interface, and the AA2 values
represent the area subsequently cleared by the molecule during the
conformational rearrangement and reorientation process. It should be noted that
the AAI values ...
Page 264
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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 |