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OverviewFull Product DetailsAuthor: Joseph F. ZayasPublisher: Springer-Verlag Berlin and Heidelberg GmbH & Co. KG Imprint: Springer-Verlag Berlin and Heidelberg GmbH & Co. K Edition: 1997 ed. Dimensions: Width: 15.50cm , Height: 2.20cm , Length: 23.50cm Weight: 0.746kg ISBN: 9783540602521ISBN 10: 3540602526 Pages: 373 Publication Date: 14 November 1996 Audience: Professional and scholarly , General/trade , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Out of stock The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsReferences.- 1 Solubility of Proteins.- 1.1 Introduction.- 1.2 Solubility of Meat and Fish Proteins.- 1.3 Solubility of Milk Proteins.- 1.4 Solubility of Egg Proteins.- 1.5 Solubility of Plant Proteins.- References.- 2 Water Holding Capacity of Proteins.- 2.1 Introduction.- 2.2 The Mechanism of Protein-Water Interaction.- 2.3 Water Holding Capacity of Proteins in Meat and Meat Products.- 2.4 Water Holding Capacity of Milk Proteins.- 2.5 Water Holding Capacity of Egg Proteins.- 2.6 Water Holding Capacity of Plant Proteins.- References.- 3 Emulsifying Properties of Proteins.- 3.1 Introduction.- 3.2 Hydrophobic and Hydrophilic Properties of Proteins.- 3.3 Interfacial Film Formation and Properties.- 3.4 Factors Affecting the Emulsifying Properties of Proteins.- 3.5 Emulsion Stability.- 3.6 Measuring Emulsifying Properties.- 3.7 Emulsifying Properties of Meat Proteins and Proteins Utilized as Extenders in Meat Products.- 3.8 Functionality of Nonmeat Proteins in Comminuted Meats.- 3.9 Milk Proteins as Emulsifiers in Food Systems.- 3.10 Emulsifying Properties of Egg Proteins.- 3.11 Emulsifying Properties of Plant Proteins.- References.- 4 Oil and Fat Binding Properties Of Proteins.- 4.1 Introduction.- 4.2 Fat Binding Properties of Proteins of Animal Origin.- 4.3 Fat Binding Properties of Proteins of Plant Origin.- References.- 5 Foaming Properties of Proteins.- 5.1 Introduction.- 5.2 The Mechanism of Foam Formation.- 5.3 Milk Proteins.- 5.4 Egg Proteins.- 5.5 Blood Proteins and Gelatin.- 5.6 The Foaming Properties of Plant Proteins.- References.- 6 Gelling Properties of Proteins.- 6.1 Introduction.- 6.2 The Mechanism of Protein Gel Formation.- 6.3 Gelling Properties of Meat Proteins.- 6.4 Gelling Properties of Milk Proteins.- 6.5 Gelling Properties of Egg Proteins.- 6.6 Gelling Properties of Soy Proteins.- References.ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |