LEADER 01679nam 2200457 450 001 996464425303316 005 20231110215733.0 010 $a3-030-90199-8 035 $a(CKB)4940000000616362 035 $a(MiAaPQ)EBC6797890 035 $a(Au-PeEL)EBL6797890 035 $a(OCoLC)1285167564 035 $a(PPN)258840226 035 $a(EXLCZ)994940000000616362 100 $a20220725d2021 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aArtificial intelligence for communications and networks $ethird EAI international conference, AICON 2021, Xining, China, October 23-24, 2021, proceedings /$fedited by Xianbin Wang [and three others] 210 1$aCham, Switzerland :$cSpringer,$d[2021] 210 4$d©2021 215 $a1 online resource (331 pages) 225 1 $aLecture Notes of the Institute for Computer Sciences, Social Informatics and Telecommunications Engineering ;$vv.397 311 $a3-030-90198-X 320 $aIncludes bibliographical references and index. 410 0$aLecture Notes of the Institute for Computer Sciences, Social Informatics and Telecommunications Engineering 606 $aArtificial intelligence$vCongresses 606 $aTelecommunication systems$vCongresses 615 0$aArtificial intelligence 615 0$aTelecommunication systems 676 $a006.3 702 $aWang$b Xianbin 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996464425303316 996 $aArtificial Intelligence for Communications and Networks$92570020 997 $aUNISA LEADER 04504nam 22005895 450 001 9910789212303321 005 20200703041857.0 010 $a3-642-59116-7 024 7 $a10.1007/978-3-642-59116-7 035 $a(CKB)3400000000104629 035 $a(SSID)ssj0000931593 035 $a(PQKBManifestationID)11514599 035 $a(PQKBTitleCode)TC0000931593 035 $a(PQKBWorkID)10873659 035 $a(PQKB)11476861 035 $a(DE-He213)978-3-642-59116-7 035 $a(MiAaPQ)EBC3094440 035 $a(EXLCZ)993400000000104629 100 $a20121227d1997 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt 182 $cc 183 $acr 200 10$aFunctionality of Proteins in Food$b[electronic resource] /$fby Joseph F. Zayas 205 $a1st ed. 1997. 210 1$aBerlin, Heidelberg :$cSpringer Berlin Heidelberg :$cImprint: Springer,$d1997. 215 $a1 online resource (X, 373 p.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a3-540-60252-6 311 $a3-642-63856-2 320 $aIncludes bibliographical references and index. 327 $aReferences -- 1 Solubility of Proteins -- 1.1 Introduction -- 1.2 Solubility of Meat and Fish Proteins -- 1.3 Solubility of Milk Proteins -- 1.4 Solubility of Egg Proteins -- 1.5 Solubility of Plant Proteins -- References -- 2 Water Holding Capacity of Proteins -- 2.1 Introduction -- 2.2 The Mechanism of Protein-Water Interaction -- 2.3 Water Holding Capacity of Proteins in Meat and Meat Products -- 2.4 Water Holding Capacity of Milk Proteins -- 2.5 Water Holding Capacity of Egg Proteins -- 2.6 Water Holding Capacity of Plant Proteins -- References -- 3 Emulsifying Properties of Proteins -- 3.1 Introduction -- 3.2 Hydrophobic and Hydrophilic Properties of Proteins -- 3.3 Interfacial Film Formation and Properties -- 3.4 Factors Affecting the Emulsifying Properties of Proteins -- 3.5 Emulsion Stability -- 3.6 Measuring Emulsifying Properties -- 3.7 Emulsifying Properties of Meat Proteins and Proteins Utilized as Extenders in Meat Products -- 3.8 Functionality of Nonmeat Proteins in Comminuted Meats -- 3.9 Milk Proteins as Emulsifiers in Food Systems -- 3.10 Emulsifying Properties of Egg Proteins -- 3.11 Emulsifying Properties of Plant Proteins -- References -- 4 Oil and Fat Binding Properties Of Proteins -- 4.1 Introduction -- 4.2 Fat Binding Properties of Proteins of Animal Origin -- 4.3 Fat Binding Properties of Proteins of Plant Origin -- References -- 5 Foaming Properties of Proteins -- 5.1 Introduction -- 5.2 The Mechanism of Foam Formation -- 5.3 Milk Proteins -- 5.4 Egg Proteins -- 5.5 Blood Proteins and Gelatin -- 5.6 The Foaming Properties of Plant Proteins -- References -- 6 Gelling Properties of Proteins -- 6.1 Introduction -- 6.2 The Mechanism of Protein Gel Formation -- 6.3 Gelling Properties of Meat Proteins -- 6.4 Gelling Properties of Milk Proteins -- 6.5 Gelling Properties of Egg Proteins -- 6.6 Gelling Properties of Soy Proteins -- References. 330 $aThe book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important relationship between protein confirmation, physico-chemical and functional properties. Special attention is given to the influence of protein functionality on food quality, food production and related economical aspects and to the use of various proteins for improving existing and designing new food products. 606 $aProteins  606 $aFood?Biotechnology 606 $aNutrition    606 $aProtein Science$3https://scigraph.springernature.com/ontologies/product-market-codes/L14040 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 615 0$aProteins . 615 0$aFood?Biotechnology. 615 0$aNutrition   . 615 14$aProtein Science. 615 24$aFood Science. 615 24$aNutrition. 676 $a572.6 700 $aZayas$b Joseph F$4aut$4http://id.loc.gov/vocabulary/relators/aut$01492212 906 $aBOOK 912 $a9910789212303321 996 $aFunctionality of Proteins in Food$93714561 997 $aUNINA LEADER 04173nam 2200649Ia 450 001 9910971826903321 005 20200520144314.0 010 $a9780674039124 010 $a0674039122 024 7 $a10.4159/9780674039124 035 $a(CKB)1000000000805669 035 $a(SSID)ssj0000242114 035 $a(PQKBManifestationID)11188139 035 $a(PQKBTitleCode)TC0000242114 035 $a(PQKBWorkID)10300464 035 $a(PQKB)11522683 035 $a(Au-PeEL)EBL3300754 035 $a(CaPaEBR)ebr10331341 035 $a(OCoLC)923116426 035 $a(DE-B1597)574550 035 $a(DE-B1597)9780674039124 035 $a(MiAaPQ)EBC3300754 035 $a(Perlego)1146966 035 $a(EXLCZ)991000000000805669 100 $a19950428d1995 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aScience at the bar $elaw, science, and technology in America /$fSheila Jasanoff 205 $a1st ed. 210 $aCambridge, MA $cHarvard University Press$d1995 215 $axvii, 285 p 225 0 $aTwentieth Century Fund Books/Reports/Studies 300 $a"A Twentieth Century Fund book." 311 08$a9780674793026 311 08$a0674793021 311 08$a9780674793033 311 08$a067479303X 320 $aIncludes bibliographical references (p. 229-275) and index. 327 $tFrontmatter -- $tContents -- $tForeword -- $tPreface -- $t1 The Intersections of Science and Law -- $t2 Changing Knowledge, Changing Rules -- $t3 The Law's Construction of Expertise -- $t4 The Technical Discourse of Government -- $t5 Law in the Republic of Science -- $t6 Toxic Torts and the Politics of Causation -- $t7 Legal Encounters with Genetic Engineering -- $t8 Family Affairs -- $t9 Definitions of Life and Death -- $t10 Toward a More Reflective Alliance -- $tNotes -- $tIndex 330 $aIssues spawned by the headlong pace of developments in science and technology fill the courts. How should we deal with frozen embryos and leaky implants, dangerous chemicals, DNA fingerprints, and genetically engineered animals? The realm of the law, to which beleaguered people look for answers, is sometimes at a loss--constrained by its own assumptions and practices, Sheila Jasanoff suggests. This book exposes American law's long-standing involvement in constructing, propagating, and perpetuating a variety of myths about science and technology. Science at the Bar is the first book to examine in detail how two powerful American institutions--both seekers after truth--interact with each other. Looking at cases involving product liability, medical malpractice, toxic torts, genetic engineering, and life and death, Jasanoff argues that the courts do not simply depend on scientific findings for guidance--they actually influence the production of science and technology at many different levels. Research is conducted and interpreted to answer legal questions. Experts are selected to be credible on the witness stand. Products are redesigned to reduce the risk of lawsuits. At the same time the courts emerge here as democratizing agents in disputes over the control and deployment of new technologies, advancing and sustaining a public dialogue about the limits of expertise. Jasanoff shows how positivistic views of science and the law often prevent courts from realizing their full potential as centers for a progressive critique of science and technology. With its lucid analysis of both scientific and legal modes of reasoning, and its recommendations for scholars and policymakers, this book will be an indispensable resource for anyone who hopes to understand the changing configurations of science, technology, and the law in our litigious society. 606 $aScience and law 606 $aTechnology and law 615 0$aScience and law. 615 0$aTechnology and law. 676 $a344.73/095 676 $a347.30495 700 $aJasanoff$b Sheila$0265884 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910971826903321 996 $aScience at the bar$9962941 997 $aUNINA