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Advances in food and nutrit...

Advances in food and nutrition research.

Kinsella, John E. (1938-)

Academic Press 1990

ADVANCS IN FOOD & NUTRITION RESEARCH,V34

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Electronic books

Monografía

monografia Rebiun24446934 https://catalogo.rebiun.org/rebiun/record/Rebiun24446934 m o d | cr -n--------- 890405s1990 caua ob 001 0 eng d 1-281-72473-4 9786611724733 0-08-056779-7 UPVA 997184806403706 CBUC 991010863652106709 CBUC 991013419113106708 MiAaPQ MiAaPQ MiAaPQ eng 664/.005 Advances in food and nutrition research. Volume 34 electronic resource] edited by John E. Kinsella San Diego Academic Press 1990 San Diego San Diego Academic Press 1 online resource (479 p.) 1 online resource (479 p.) Text txt computer c online resource cr Advances in food and nutrition research v. 34 Description based upon print version of record Includes bibliographical references and index Front Cover; Advances in Food and Nutrition Research, Volume 34; Copyright Page; Contents; Contributors to Volume 34; Prefece; Bernard S. Schweigert; Chapter 1. Interfaces Protein Films and Foams; I. Introduction; II. Energetics of Surfaces; III. Protein Structure; IV. Kinetics of Protein Adsorption and Film Formation; V. Configuration and Conformation; VI. Protein-Stabilized Foams; VII. Summary; References; Chapter 2. Stability of Food Emulsions: Physicochemical Role of Protein and Nonprotein Emulsifiers; I. Introduction; II. Theory of Emulsion Stability; III. Properties of Food Emulsifiers IV. Stability of Food EmulsionsV. Modification of Protein Emulsifiers; VI. Microemulsions; VII. Microencapsulation; VIII. Equipment and Methodology for Studying Food Emulsions; IX. Summary and Research Needs; References; Chapter 3. The Gelation of Proteins; I. Introduction; II. Thermally Reversible Gels; III. Thermally Irreversible Gels; IV. Mixed Protein Gels; V. Gel Microstructure; VI. Additional Research Needs; References; Chapter 4. Thermodynamic Linkage and Nonlinear Regression Analysis: A Molecular Basis for Modeling Biomacromolecular Processes; I. Introduction II. Protein Salt-Induced Solubility ProfilesIII. Casein Colloidal Stability Profiles; IV. Gel Strength of Whey Protein Isolate; V. Kinetic Processes; VI. Diffusion Processes; References; Chapter 5. Meat Mutagens; I. Introduction; II. Mutation and Mutagenicity Tests; Ill. Mutagens in Meat; IV. Toxicology of IQ and IQ-Like Compounds; V. Metabolism; VI. Mechanism of IQ-Like Compound Formation; VII. Mutagen Formation during Cooking and Food Processing; VIIl. Cooking Conditions and Mutagen Formation; IX. Research Needs; X. Conclusion; References; Index ADVANCS IN FOOD & NUTRITION RESEARCH,V34 English Food- Research Nutrition- Research Electronic books Kinsella, John E. 1938-) Advances in food and nutrition research (CKB)954927715364 (DLC)2011233087 (OCoLC)60644000 2213-6797 0-12-016434-5

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monografia Rebiun24446934 https://catalogo.rebiun.org/rebiun/record/Rebiun24446934 m o d | cr -n--------- 890405s1990 caua ob 001 0 eng d 1-281-72473-4 9786611724733 0-08-056779-7 UPVA 997184806403706 CBUC 991010863652106709 CBUC 991013419113106708 MiAaPQ MiAaPQ MiAaPQ eng 664/.005 Advances in food and nutrition research. Volume 34 electronic resource] edited by John E. Kinsella San Diego Academic Press 1990 San Diego San Diego Academic Press 1 online resource (479 p.) 1 online resource (479 p.) Text txt computer c online resource cr Advances in food and nutrition research v. 34 Description based upon print version of record Includes bibliographical references and index Front Cover; Advances in Food and Nutrition Research, Volume 34; Copyright Page; Contents; Contributors to Volume 34; Prefece; Bernard S. Schweigert; Chapter 1. Interfaces Protein Films and Foams; I. Introduction; II. Energetics of Surfaces; III. Protein Structure; IV. Kinetics of Protein Adsorption and Film Formation; V. Configuration and Conformation; VI. Protein-Stabilized Foams; VII. Summary; References; Chapter 2. Stability of Food Emulsions: Physicochemical Role of Protein and Nonprotein Emulsifiers; I. Introduction; II. Theory of Emulsion Stability; III. Properties of Food Emulsifiers IV. Stability of Food EmulsionsV. Modification of Protein Emulsifiers; VI. Microemulsions; VII. Microencapsulation; VIII. Equipment and Methodology for Studying Food Emulsions; IX. Summary and Research Needs; References; Chapter 3. The Gelation of Proteins; I. Introduction; II. Thermally Reversible Gels; III. Thermally Irreversible Gels; IV. Mixed Protein Gels; V. Gel Microstructure; VI. Additional Research Needs; References; Chapter 4. Thermodynamic Linkage and Nonlinear Regression Analysis: A Molecular Basis for Modeling Biomacromolecular Processes; I. Introduction II. Protein Salt-Induced Solubility ProfilesIII. Casein Colloidal Stability Profiles; IV. Gel Strength of Whey Protein Isolate; V. Kinetic Processes; VI. Diffusion Processes; References; Chapter 5. Meat Mutagens; I. Introduction; II. Mutation and Mutagenicity Tests; Ill. Mutagens in Meat; IV. Toxicology of IQ and IQ-Like Compounds; V. Metabolism; VI. Mechanism of IQ-Like Compound Formation; VII. Mutagen Formation during Cooking and Food Processing; VIIl. Cooking Conditions and Mutagen Formation; IX. Research Needs; X. Conclusion; References; Index ADVANCS IN FOOD & NUTRITION RESEARCH,V34 English Food- Research Nutrition- Research Electronic books Kinsella, John E. 1938-) Advances in food and nutrition research (CKB)954927715364 (DLC)2011233087 (OCoLC)60644000 2213-6797 0-12-016434-5