LEADER 05332nam 2200625 a 450 001 9910789725503321 005 20170817192102.0 010 $a1-61344-797-3 010 $a0-85709-363-0 035 $a(CKB)2670000000114645 035 $a(EBL)1584579 035 $a(OCoLC)867317954 035 $a(SSID)ssj0000746350 035 $a(PQKBManifestationID)12288824 035 $a(PQKBTitleCode)TC0000746350 035 $a(PQKBWorkID)10861791 035 $a(PQKB)11751659 035 $a(MiAaPQ)EBC1584579 035 $a(PPN)179861948 035 $a(EXLCZ)992670000000114645 100 $a20110722d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of food proteins$b[electronic resource] /$fedited by G.O. Phillips and P.A. Williams 210 $aCambridge $cWoodhead Pub.$d2011 215 $a1 online resource (457 p.) 225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vno. 222 300 $aDescription based upon print version of record. 311 $a1-84569-758-8 320 $aIncludes bibliographical references and index. 327 $aCover; Handbook of food proteins; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Introduction to food proteins; 1.1 Introduction; 1.2 Structure of protein; 1.3 Functional properties of proteins; 1.4 Scope of this book; 2 Caseins; 2.1 Introduction; 2.2 Manufacture of casein-based ingredients; 2.3 Structure and properties; 2.4 Uses and applications of casein-based ingredients; 2.5 Interactions with other ingredients; 2.6 Technical data and specifications; 2.7 Regulatory status; 2.8 References; 3 Whey proteins 327 $a3.1 Introduction3.2 Manufacture of whey protein ingredients; 3.3 Chemistry of the major whey proteins; 3.4 Technical data; 3.5 Uses and applications of whey protein ingredients; 3.6 Whey protein hydrolysates; 3.7 Regulatory status; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 Acknowledgements; 3.11 References; 4 Meat protein ingredients; 4.1 Introduction; 4.2 Sources of meat protein ingredients; 4.3 Lean tissue protein ingredients; 4.4 Connective tissue protein ingredients; 4.5 Hydrolysates and flavors; 4.6 Blood protein ingredients; 4.7 Future trends 327 $a4.8 Acknowledgment4.9 References; 5 Gelatin; 5.1 Introduction; 5.2 Manufacturing gelatin; 5.3 Regulations, technical data and standard quality test methods; 5.4 Chemical composition and physical properties of collagens and gelatins; 5.5 Gelatin derivatives; 5.6 Applications of gelatin; 5.7 Acknowledgements; 5.8 References and sources of further information and advice; 6 Seafood proteins; 6.1 Introduction; 6.2 Chemistry of seafood proteins; 6.3 Seafood proteins as a component of the human diet; 6.4 Comparison of seafood proteins with vegetable and other animal proteins 327 $a6.5 Functional properties of seafood proteins6.6 Factors affecting functional properties of seafood proteins; 6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products; 6.8 Products derived from seafood proteins; 6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources; 6.10 Regulatory aspects of seafood protein: allergies to seafood proteins; 6.11 References; 7 Egg proteins; 7.1 Introduction; 7.2 Egg white: chemical composition and structure; 7.3 Manufacture of egg white ingredients 327 $a7.4 Functional properties of egg white7.5 Conclusion: egg white; 7.6 Egg yolk: chemical composition and structure; 7.7 Manufacture of egg yolk ingredients and egg yolk separation; 7.8 Functional properties of egg yolk; 7.9 Conclusion: egg yolk; 7.10 Regulatory status: egg proteins as food allergens; 7.11 References; 8 Soy proteins; 8.1 Introduction; 8.2 Soybean storage proteins: structure-function relationship of ?-conglycinin and glycinin; 8.3 Soy protein as a food ingredient; 8.4 Improving soy protein functionality; 8.5 Conclusion; 8.6 References; 9 Peas and other legume proteins 327 $a9.1 Introduction 330 $aTraditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingr 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 222. 606 $aFood$xProtein content 606 $aProteins 615 0$aFood$xProtein content. 615 0$aProteins. 676 $a613.282 701 $aPhillips$b G. O$01577483 701 $aWilliams$b P. A$01123798 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910789725503321 996 $aHandbook of food proteins$93856101 997 $aUNINA LEADER 05285nam 2200649Ia 450 001 9911004855803321 005 20200520144314.0 010 $a1-282-71182-2 010 $a1-282-00249-X 010 $a9786612711824 010 $a9786612002496 010 $a0-8155-1727-0 035 $a(CKB)111056552542918 035 $a(EBL)421153 035 $a(OCoLC)808778009 035 $a(SSID)ssj0000071959 035 $a(PQKBManifestationID)11123246 035 $a(PQKBTitleCode)TC0000071959 035 $a(PQKBWorkID)10090521 035 $a(PQKB)10148010 035 $a(MiAaPQ)EBC421153 035 $a(EXLCZ)99111056552542918 100 $a19991217d2000 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFluoroplastics$b[electronic resource] $ethe definitive user's guide and databook$hVolume 1$iMelt processible fluoropolymers /$fSina Ebnesajjad 210 $aNorwich, NY $cPlastics Design Library$dc2000 215 $a1 online resource (371 p.) 225 1 $aPDL handbook series 300 $aDescription based upon print version of record. 311 $a0-08-095051-5 311 $a1-884207-84-7 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Fluoroplastics Volume 1: Non-Melt Processible Fluoroplastics, The Definitive User's Guide and Databook; Copyright Page; Acknowledgments; Preface; Table of Contents; Introduction; PART I; Chapter 1 Fundamentals; 1.1 Introduction; 1.2 What are Fluoropolymers?; 1.3 Fundamental Properties of Fluoropolymers; 1.4 Developmental History of Fluoropolymers; 1.5 Examples of Uses of Fluoropolymers; References; Chapter 2 Fluoropolymers: Properties and Structure; 2.1 Introduction; 2.2 Impact of F and C-F Bond on the Properties of PTFE 327 $a2.3 Disturbing the PTFE Structure: Perfluorinated Ethylene-Propylene Copolymer (FEP) and Polychlorotrifluoroethylene2.4 Reaction Mechanism; 2.5 Effect of Solvents on Fluoropolymers; 2.6 Molecular Interaction of Fluoropolymers: Low Friction and Low Surface Energy; 2.7 Conformations and Transitions of Polytetrafluoroethylene; 2.8 Conformations and Transitions of Polychlorotrifluoroethylene (PCTFE); References; Chapter 3 Operational Classification of Fluoropolymers; 3.1 Introduction; 3.2 TFE Homopolymers; 3.3 TFE Copolymers; 3.4 CTFE Polymers; 3.5 Vinylidene Fluoride Polymers 327 $a3.6 Vinyl Fluoride Polymers3.7 Process Classification; References; Chapter 4 Fluoropolymer Monomers; 4.1 Introduction; 4.2 Synthesis of Tetrafluoroethylene; 4.3 Properties of Tetrafluoroethylene; 4.4 Synthesis of Hexafluoropropylene; 4.5 Properties of Hexafluoropropylene; 4.6 Synthesis of Perfluoroalkylvinylethers; 4.7 Properties of Perfluoroalkylvinylethers; 4.8 Synthesis of Chlorotrifluoroethylene; 4.9 Properties of Chlorotrifluoroethylene; References; Chapter 5 Homofluoropolymer Polymerization and Finishing; 5.1 Introduction; 5.2 Polymerization Mechanism; 5.3 Tetrafluoroethylene Polymers 327 $a5.4 Preparation of Polytetrafluoroethylene by Suspension Polymerization5.5 Preparation of Polytetrafluoroethylene by Dispersion Polymerization; 5.6 Chlorotrifluoroethylene Polymers and Polymerization; 5.7 Characterization of Polytetrafluoroethylene; 5.8 Characterization of Polychlorotrifluoroethylene; References; Chapter 6 Commercial Grades of Homofluoropolymers; 6.1 Introduction; 6.2 Granular PTFE; 6.3 PTFE Dispersions; 6.4 Fine Powder PTFE; 6.5 PCTFE Dispersions; 6.6 Polychlorotrifluoroethylene Polymers; 6.7 Fluoropolymer Manufacturers; References; PART II 327 $aChapter 7 Fabrication and Processing of Granular Polytetrafluoroethylene7.1 Introduction; 7.2 Resin Selection; 7.3 Compression Molding; 7.4 Automatic Molding; 7.5 Isostatic Molding; 7.6 Ram Extrusion; References; Chapter 8 Fabrication and Processing of Fine Powder Polytetrafluoroethylene; 8.1 Introduction; 8.2 Resin Handling and Storage; 8.3 Paste Extrusion Fundamentals; 8.4 Extrusion Aid or Lubricant; 8.5 Wire Coating; 8.6 Extrusion of Tubing; 8.7 Unsintered Tape; 8.8 Expanded PTFE Manufacturing; 8.9 Fine Powder Resin Selection; References 327 $aChapter 9 Fabrication and Processing of PTFE Dispersions 330 $aToday, a generational change is taking place in the fluoropolymer industry. The pioneers of PTFE developed an astonishing mass of basic and applied technical work. Now many of these experts are retiring and a new generation is taking their place. This new generation brings a plethora of skills, built upon the basic knowledge of fluoropolymer technology. Speaking to the needs of today's engineering and science students and practicing professionals, this book provides an in-depth treatment of homofluoropolymer polymerization and part fabrication technology. A comprehensive range of issue 410 0$aPDL handbook series. 606 $aFluoropolymers$vHandbooks, manuals, etc 606 $aPolymers$vHandbooks, manuals, etc 615 0$aFluoropolymers 615 0$aPolymers 676 $a668.4/1 700 $aEbnesajjad$b Sina$0494340 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911004855803321 996 $aFluoroplastics$9473246 997 $aUNINA