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00000cam a2200000 a 4500 |
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EBSCO_ocn669495461 |
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OCoLC |
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20231017213018.0 |
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m o d |
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cr cnu---unuuu |
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101011s2010 nyua ob 001 0 eng d |
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| 019 |
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|a 923653378
|a 1053883379
|a 1083585349
|a 1148395170
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|a 9781617619151
|q (electronic bk.)
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|a 1617619159
|q (electronic bk.)
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|z 9781608762224
|q (hardcover)
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|z 160876222X
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|a (OCoLC)669495461
|z (OCoLC)923653378
|z (OCoLC)1053883379
|z (OCoLC)1083585349
|z (OCoLC)1148395170
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4 |
|a TP456.H93
|b F655 2010eb
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|a TP456.H93
|b F66 2010
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|a TEC
|x 012000
|2 bisacsh
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0 |
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|a 664
|2 22
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| 049 |
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|a UAMI
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| 245 |
0 |
0 |
|a Food hydrocolloids :
|b characteristics, properties and structures /
|c Clarence S. Hollingworth, editor.
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| 260 |
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|a New York :
|b Nova Science Publishers,
|c ©2010.
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| 300 |
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|a 1 online resource (xiii, 309 pages) :
|b illustrations (some color)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Food science and technology
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
0 |
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|a Print version record.
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|a 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
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| 505 |
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|a 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
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| 505 |
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|a 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)
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| 505 |
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|a 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
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| 505 |
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|a 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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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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0 |
|a Hydrocolloids.
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| 650 |
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0 |
|a Food additives.
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| 650 |
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2 |
|a Food Additives
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| 650 |
|
6 |
|a Hydrocolloïdes.
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| 650 |
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6 |
|a Aliments
|x Additifs.
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
|
7 |
|a Food additives.
|2 fast
|0 (OCoLC)fst00930654
|
| 650 |
|
7 |
|a Hydrocolloids.
|2 fast
|0 (OCoLC)fst00964879
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| 700 |
1 |
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|a Hollingworth, Clarence S.
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| 776 |
0 |
8 |
|i Print version:
|t Food hydrocolloids.
|d New York : Nova Science Publishers, ©2010
|z 9781608762224
|w (DLC) 2010012214
|w (OCoLC)430053592
|
| 830 |
|
0 |
|a Food science and technology series (Nova Science Publishers)
|
| 856 |
4 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=339872
|z Texto completo
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|a ProQuest Ebook Central
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