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[null,"1.","Record Nr.",null,"UNINA9910789212303321"]
[null,null,"Autore",null,"Zayas Joseph F"]
[null,null,"Titolo",null,"Functionality of Proteins in Food [[electronic resource] /] / by Joseph F. Zayas"]
[null,null,"Pubbl/distr/stampa",null,"Berlin, Heidelberg : , : Springer Berlin Heidelberg : , : Imprint : Springer, , 1997"]
[null,null,"ISBN",null,"3-642-59116-7"]
[null,null,"Edizione",null,"[1st ed. 1997.]"]
[null,null,"Descrizione fisica",null,"1 online resource (X, 373 p.)"]
[null,null,"Disciplina",null,"572.6"]
[null,null,"Soggetti",null,"Proteins "]
[{"$nulls":4},"Food—Biotechnology"]
[{"$nulls":4},"Nutrition   "]
[{"$nulls":4},"Protein Science"]
[{"$nulls":4},"Food Science"]
[{"$nulls":4},"Nutrition"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"References -- 1 Solubility of Proteins -- 1.1 Introduction -- 1.2 Solubility of Meat and Fish Proteins -- 1.3 Solubility of Milk Proteins -- 1.4 Solubility of Egg Proteins -- 1.5 Solubility of Plant Proteins -- References -- 2 Water Holding Capacity of Proteins -- 2.1 Introduction -- 2.2 The Mechanism of Protein-Water Interaction -- 2.3 Water Holding Capacity of Proteins in Meat and Meat Products -- 2.4 Water Holding Capacity of Milk Proteins -- 2.5 Water Holding Capacity of Egg Proteins -- 2.6 Water Holding Capacity of Plant Proteins -- References -- 3 Emulsifying Properties of Proteins -- 3.1 Introduction -- 3.2 Hydrophobic and Hydrophilic Properties of Proteins -- 3.3 Interfacial Film Formation and Properties -- 3.4 Factors Affecting the Emulsifying Properties of Proteins -- 3.5 Emulsion Stability -- 3.6 Measuring Emulsifying Properties -- 3.7 Emulsifying Properties of Meat Proteins and Proteins Utilized as Extenders in Meat Products -- 3.8 Functionality of Nonmeat Proteins in Comminuted Meats -- 3.9 Milk Proteins as Emulsifiers in Food Systems -- 3.10 Emulsifying Properties of Egg Proteins -- 3.11 Emulsifying Properties of Plant Proteins -- References -- 4 Oil and Fat Binding Properties Of Proteins -- 4.1 Introduction -- 4.2 Fat Binding Properties of Proteins of Animal Origin -- 4.3 Fat Binding Properties of Proteins of Plant Origin -- References -- 5 "]
[{"$nulls":4},"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."]
[null,null,null,"Sommario/riassunto","The 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."]
[null,"2.","Record Nr.",null,"UNINA9910971826903321"]
[null,null,"Autore",null,"Jasanoff Sheila"]
[null,null,"Titolo",null,"Science at the bar : law, science, and technology in America / / Sheila Jasanoff"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge, MA, : Harvard University Press, 1995"]
[null,null,"ISBN",null,"9780674039124"]
[{"$nulls":4},"0674039122"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"xvii, 285 p"]
[null,null,"Collana",null,"Twentieth Century Fund Books/Reports/Studies"]
[null,null,"Disciplina",null,"344.73/095"]
[{"$nulls":4},"347.30495"]
[null,null,"Soggetti",null,"Science and law"]
[{"$nulls":4},"Technology and law"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","\"A Twentieth Century Fund book.\""]
[null,null,null,"Nota di bibliografia","Includes bibliographical references (p. 229-275) and index."]
[null,null,"Nota di contenuto",null,"Frontmatter -- Contents -- Foreword -- Preface -- 1 The Intersections of Science and Law -- 2 Changing Knowledge, Changing Rules -- 3 The Law's Construction of Expertise -- 4 The Technical Discourse of Government -- 5 Law in the Republic of Science -- 6 Toxic Torts and the Politics of Causation -- 7 Legal Encounters with Genetic Engineering -- 8 Family Affairs -- 9 Definitions of Life and Death -- 10 Toward a More Reflective Alliance -- Notes -- Index"]
[null,null,null,"Sommario/riassunto","Issues spawned by the headlong pace of developments in science and technology fill the courts. How should we deal with frozen embryos and leaky implants, dangerous chemicals, DNA fingerprints, and genetically engineered animals? The realm of the law, to which beleaguered people look for answers, is sometimes at a loss--constrained by its own assumptions and practices, Sheila Jasanoff suggests. This book exposes American law's long-standing involvement in constructing, propagating, and perpetuating a variety of myths about science and technology. Science at the Bar is the first book to examine in detail how two powerful American institutions--both seekers after truth--interact with each other. Looking at cases involving product liability, medical malpractice, toxic torts, genetic engineering, and life and death, Jasanoff argues that the courts do not simply depend on scientific findings for guidance--they actually influence the production of science and technology at many different levels. Research is conducted and interpreted to answer legal questions. Experts are selected to be "]
[{"$nulls":4},"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."]