Food hydrocolloids : characteristics, properties and structures /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Hollingworth, Clarence S.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Nova Science Publishers, ©2010.
Colección:Food science and technology series (Nova Science Publishers)
Temas:
Hydrocolloids.
Food additives.
Food Additives
Hydrocolloïdes.
Aliments > Additifs.
TECHNOLOGY & ENGINEERING > Food Science.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • FOOD HYDROCOLLOIDS: CHARACTERISTICS, PROPERTIES AND STRUCTURES
  • FOOD HYDROCOLLOIDS: CHARACTERISTICS, PROPERTIES AND STRUCTURES
  • CONTENTS
  • PREFACE
  • UTILIZATION OF COLLAGEN AND GELATIN EXTRACTED FROM SKATE SKIN
  • ABSTRACT
  • 1. INTRODUCTION
  • 2. EFFECT OF PROCESSING CONDITIONS ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF GELATIN FROM SKATE (RAJA KENOJEI) SKIN
  • 2.1. Physicochemical properties of gelatin from skate skin
  • 2.1.1. Proximate composition
  • 2.1.2. Effects of liming conditions on the extraction of gelatin
  • 2.1.3. Effects of pH on the extraction of gelatin 2.1.4. Effects of temperature on the extraction of gelatin
  • 2.1.5. Effects of time on the extraction of gelatin
  • 2.2. Functional properties of gelatin extracted from skate skin
  • 2.3. Amino acid composition
  • 3. NUTRITIONAL COMPOSITION AND MICROFLORA OF FRESH AND FERMENTED SKATE SKIN
  • 3.1. Proximate compositions, VBN and pH
  • 3.2. Mineral contents
  • 3.3. Amino acid contents
  • 3.4. Free amino acid (FAA) contents
  • 3.5. Fatty acid (FA) composition
  • 3.6. Microbiology
  • 4. ANTIMICROBIAL PEPTIDE ISOLATED FROM SKATE SKIN4.1. Antimicrobial peptides in various sources
  • 4.2. Antimicrobial activity of fermented skate skin extracts
  • 5. PHYSICOCHEMICAL AND FUNCTIONAL ATTRIBUTES OF COLLAGEN POWDER EXTRACTED FROM SKATE SKIN
  • 5.1. Extraction of collagen from skate skin
  • 5.2. Proximate analysis and pH
  • 5.3. Color measurements
  • 5.4. Consistency of suspensions of the collagen powders
  • 5.5. Gel strength (GS)
  • 5.6. Solubility (SO)
  • 5.7. Water holding capacity (WHC)
  • 5.8. Oil holding capacity (OHC)
  • 5.9. Turbidity of collage powders5.10. Thermostability (TS)
  • 5.11. Emulsifying properties of collagen powders
  • 6. ANTIOXIDATIVE ACTIVITY OF COLLAGEN POWDER EXTRACTED FROM SKATE SKIN
  • 6.1. Antioxidative activity of proteins and peptides
  • 6.2. Antioxidative activity of collagen in oxidation catalyzed model system
  • 7. ANTIOXIDATIVE AND ANTIMICROBIAL COATING CONTAINING COLLAGEN POWDER FROM SKATE SK
  • 7.1. Application of Edible Films or Coatings
  • 7.1.1. Protein-based coatings or films
  • 7.1.2. Collagen
  • 7.1.3. Gelatin
  • 7.1.4. Milk proteins
  • 7.2. Antioxidative and Antimicrobial Edible Coating Containing Collagen Powder Extracted from Skate Skin on Cut Pork Loin 7.2.1. pH values
  • 7.2.2. Hunter color values
  • 7.3. Antioxidative activity
  • 7.4. Percent moisture loss (PML)
  • 7.5. Microbial changes
  • CONCLUSIONS
  • REFERENCES
  • FOOD HYDROCOLLOID EDIBLE FILMS AND COATINGS
  • ABSTRACT
  • 1. INTRODUCTION
  • 2. FILM-FORMING MATERIALS
  • 2.1. Hydrocolloidal Materials
  • 2.1.1. Polysaccharides-Based Films and Coating
  • Agar (E406)
  • Alginate (E400-E404)
  • Carrageenans (E407)

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