Protein functionality in foods : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980 /
| Corporate Authors: | , |
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| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Washington, D.C. :
American Chemical Society,
1981.
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| Series: | ACS symposium series ;
147. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Protein functionality : classification, definition, and methodology / Akiva Pour-El
- Color / F.A. Blouin, Z.M. Zarins, and J.P. Cherry
- Flavor volatiles as measured by rapid instrumental techniques / M.G. Legendre and H.P. Dupuy
- Texturization / K.C. Rhee, C.K. Kuo, and E.W. Lusas
- Solubility and viscosity / Jerome L. Shen
- Adhesion and cohesion / J.S. Wall and F.R. Huebner
- Gelation and coagulation / Ronald H. Schmidt
- Whippability and aeration / John P. Cherry and Kay H. McWatters
- Water and fat absorption / C.W. Hutton and A.M. Campbell
- Emulsifiers : milk proteins / C.V. Morr
- Emulsification : vegetable proteins / Kay H. McWatters and John P. Cherry
- Nutrient bioavailability / D.B. Thompson and J.W. Erdman, Jr.
- Enzyme modification of proteins / R. Dixon Phillips and Larry R. Beuchat
- Multiple regression modelling of functionality / Mac R. Holmes.