skip to content
ADVANCS IN FOOD & NUTRITION RESEARCH, V34. Preview this item
ClosePreview this item
Checking...

ADVANCS IN FOOD & NUTRITION RESEARCH, V34.

Author: John E Kinsella
Publisher: Burlington : Elsevier Science, 2014.
Series: Advances in food and nutrition research.
Edition/Format:  eBook : Document : English
Summary:
ADVANCS IN FOOD & NUTRITION RESEARCH, V34.
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

We were unable to get information about libraries that hold this item.

Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
Kinsella, John E.
ADVANCS IN FOOD & NUTRITION RESEARCH, V34.
Burlington : Elsevier Science, ©2014
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: John E Kinsella
ISBN: 9780080567792 0080567797
OCLC Number: 1058469016
Description: 1 online resource (479 pages).
Contents: 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.
Series Title: Advances in food and nutrition research.

Abstract:

ADVANCS IN FOOD & NUTRITION RESEARCH, V34.

Reviews

User-contributed reviews

Tags

Be the first.

Similar Items

Related Subjects:(2)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


\n\n

Primary Entity<\/h3>\n
<http:\/\/www.worldcat.org\/oclc\/1058469016<\/a>> # ADVANCS IN FOOD & NUTRITION RESEARCH, V34.<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Book<\/a>, schema:CreativeWork<\/a>, schema:MediaObject<\/a> ;\u00A0\u00A0\u00A0\nlibrary:oclcnum<\/a> \"1058469016<\/span>\" ;\u00A0\u00A0\u00A0\nlibrary:placeOfPublication<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Place\/burlington<\/a>> ; # Burlington<\/span>\n\u00A0\u00A0\u00A0\nlibrary:placeOfPublication<\/a> <http:\/\/id.loc.gov\/vocabulary\/countries\/vtu<\/a>> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/dewey.info\/class\/613.2\/<\/a>> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Topic\/nutrition_research<\/a>> ; # Nutrition--Research<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Topic\/food_research<\/a>> ; # Food--Research<\/span>\n\u00A0\u00A0\u00A0\nschema:bookFormat<\/a> schema:EBook<\/a> ;\u00A0\u00A0\u00A0\nschema:creator<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Person\/kinsella_john_e<\/a>> ; # John E. Kinsella<\/span>\n\u00A0\u00A0\u00A0\nschema:datePublished<\/a> \"2014<\/span>\" ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"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.<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"ADVANCS IN FOOD & NUTRITION RESEARCH, V34.<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:exampleOfWork<\/a> <http:\/\/worldcat.org\/entity\/work\/id\/5514179065<\/a>> ;\u00A0\u00A0\u00A0\nschema:genre<\/a> \"Electronic books<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:inLanguage<\/a> \"en<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isPartOf<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Series\/advances_in_food_and_nutrition_research<\/a>> ; # Advances in food and nutrition research.<\/span>\n\u00A0\u00A0\u00A0\nschema:isSimilarTo<\/a> <http:\/\/worldcat.org\/entity\/work\/data\/5514179065#CreativeWork\/advancs_in_food_&_nutrition_research_v34<\/a>> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"ADVANCS IN FOOD & NUTRITION RESEARCH, V34.<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:productID<\/a> \"1058469016<\/span>\" ;\u00A0\u00A0\u00A0\nschema:publication<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/1058469016#PublicationEvent\/burlington_elsevier_science_2014<\/a>> ;\u00A0\u00A0\u00A0\nschema:publisher<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Agent\/elsevier_science<\/a>> ; # Elsevier Science<\/span>\n\u00A0\u00A0\u00A0\nschema:url<\/a> <http:\/\/qut.eblib.com.au\/patron\/FullRecord.aspx?p=403070<\/a>> ;\u00A0\u00A0\u00A0\nschema:workExample<\/a> <http:\/\/worldcat.org\/isbn\/9780080567792<\/a>> ;\u00A0\u00A0\u00A0\nwdrs:describedby<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/1058469016<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n\n

Related Entities<\/h3>\n
<http:\/\/dewey.info\/class\/613.2\/<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Agent\/elsevier_science<\/a>> # Elsevier Science<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nbgn:Agent<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Elsevier Science<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Person\/kinsella_john_e<\/a>> # John E. Kinsella<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Person<\/a> ;\u00A0\u00A0\u00A0\nschema:familyName<\/a> \"Kinsella<\/span>\" ;\u00A0\u00A0\u00A0\nschema:givenName<\/a> \"John E.<\/span>\" ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"John E. Kinsella<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Place\/burlington<\/a>> # Burlington<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Place<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Burlington<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Series\/advances_in_food_and_nutrition_research<\/a>> # Advances in food and nutrition research.<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nbgn:PublicationSeries<\/a> ;\u00A0\u00A0\u00A0\nschema:hasPart<\/a> <http:\/\/www.worldcat.org\/oclc\/1058469016<\/a>> ; # ADVANCS IN FOOD & NUTRITION RESEARCH, V34.<\/span>\n\u00A0\u00A0\u00A0\nschema:name<\/a> \"Advances in food and nutrition research.<\/span>\" ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Advances in Food and Nutrition Research ;<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Topic\/food_research<\/a>> # Food--Research<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Food--Research<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Topic\/nutrition_research<\/a>> # Nutrition--Research<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Nutrition--Research<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.loc.gov\/vocabulary\/countries\/vtu<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Place<\/a> ;\u00A0\u00A0\u00A0\ndcterms:identifier<\/a> \"vtu<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/worldcat.org\/entity\/work\/data\/5514179065#CreativeWork\/advancs_in_food_&_nutrition_research_v34<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:CreativeWork<\/a> ;\u00A0\u00A0\u00A0\nrdfs:label<\/a> \"ADVANCS IN FOOD & NUTRITION RESEARCH, V34.<\/span>\" ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"Print version:<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isSimilarTo<\/a> <http:\/\/www.worldcat.org\/oclc\/1058469016<\/a>> ; # ADVANCS IN FOOD & NUTRITION RESEARCH, V34.<\/span>\n\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/worldcat.org\/isbn\/9780080567792<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:ProductModel<\/a> ;\u00A0\u00A0\u00A0\nschema:isbn<\/a> \"0080567797<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isbn<\/a> \"9780080567792<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/www.worldcat.org\/title\/-\/oclc\/1058469016<\/a>>\u00A0\u00A0\u00A0\u00A0a \ngenont:InformationResource<\/a>, genont:ContentTypeGenericResource<\/a> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/www.worldcat.org\/oclc\/1058469016<\/a>> ; # ADVANCS IN FOOD & NUTRITION RESEARCH, V34.<\/span>\n\u00A0\u00A0\u00A0\nschema:dateModified<\/a> \"2019-04-15<\/span>\" ;\u00A0\u00A0\u00A0\nvoid:inDataset<\/a> <http:\/\/purl.oclc.org\/dataset\/WorldCat<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/www.worldcat.org\/title\/-\/oclc\/1058469016#PublicationEvent\/burlington_elsevier_science_2014<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:PublicationEvent<\/a> ;\u00A0\u00A0\u00A0\nschema:location<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Place\/burlington<\/a>> ; # Burlington<\/span>\n\u00A0\u00A0\u00A0\nschema:organizer<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/5514179065#Agent\/elsevier_science<\/a>> ; # Elsevier Science<\/span>\n\u00A0\u00A0\u00A0\nschema:startDate<\/a> \"2014<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n\n

Content-negotiable representations<\/p>\n