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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
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ADVANCS IN FOOD & NUTRITION RESEARCH, V34.
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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.

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