Food Biochemistry and Food Processing
18 Proteomics in Fish Processing 417 pH 10–12 immobilized pH gradients. Electro- phoresis 15:1535–1540. Brown PD, Kleiner DE, Un ...
418 Part III: Muscle Foods solubilization of integral membrane proteins for two-dimensional gel electrophoresis and mass spec- t ...
18 Proteomics in Fish Processing 419 Love RM, Robertson G, Smith GL, Whittle KJ. 1974. The texture of cod muscle. J Texture Stud ...
420 Part III: Muscle Foods total replacement of dietary fish meal by plant pro- tein sources on early post mortem changes in the ...
18 Proteomics in Fish Processing 421 nano-electrospray mass spectrometry Nature 379: 466–469. Woessner JF. 1991. Matrix metallop ...
Part IV Milk Food Biochemistry and Food Processing Edited by Y. H. Hui Copyright © 2006 by Blackwell Publishing ...
19 Chemistry and Biochemistry of Milk Constituents P. F. Fox and A. L. Kelly 425 Introduction Lactose Introduction Chemical and ...
426 Part IV: Milk taurus, are now the dominant dairy animals. Total recorded world milk production is approximately 600 106 me ...
19 Chemistry and Biochemistry of Milk Constituents 427 The concentration of lactose in milk ranges from almost 0 (in marine mamm ...
428 Part IV: Milk this mutarotate to -lactose, which exceeds its solu- bility, and some -lactose crystallizes. This upsets the ...
19 Chemistry and Biochemistry of Milk Constituents 429 der has poor wettability because the small particles swell on contact wit ...
430 Part IV: Milk LACTOSEDERIVATIVES A number of more useful and more valuable prod- ucts may be produced from lactose. The most ...
19 Chemistry and Biochemistry of Milk Constituents 431 including the eye, where it causes cataracts over a period of about 20 ye ...
432 Part IV: Milk variations in lipid content obviously affect the eco- nomics of milk production and the composition of milk pr ...
19 Chemistry and Biochemistry of Milk Constituents 433 mers of CLA, only the cis-9, trans-11 isomer is bio- logically active. Th ...
434 Part IV: Milk Pancreatic and many other lipases are specific for the fatty acids at the sn-1 and sn-3 posi- tions. Therefor ...
19 Chemistry and Biochemistry of Milk Constituents 435 but the globules remain discrete and can be redis- persed readily by gent ...
436 Part IV: Milk milk creams in about 30 minutes. The rapid rate of creaming is due to the strong tendency of the fat globules ...
19 Chemistry and Biochemistry of Milk Constituents 437 Lipid oxidation can be prevented or controlled by Avoiding metal contami ...
438 Part IV: Milk Surface activity.Caseinates, whey protein concentrates, and isolates. Rheology.All protein-containing dairy p ...
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