MARC Record from marc_columbia

LEADER: 06601cam a2200637 i 4500
001 15132871
005 20220627133409.0
006 m o d
007 cr cnu---unuuu
008 180517s1991 flua ob 001 0 eng d
035 $a(OCoLC)on1035845813
035 $a(NNC)15132871
040 $aN$T$beng$erda$epn$cN$T$dYDX$dOCLCO$dWYU$dAU@$dOCLCQ$dK6U$dOCLCQ$dUKAHL$dOCLCO$dSFB
019 $a1066421434$a1097144985
020 $a9780203743591$q(electronic bk.)
020 $a0203743598$q(electronic bk.)
020 $a9781351425001$q(e-book)
020 $a1351425005
020 $z084934588X
020 $z9780849345883
035 $a(OCoLC)1035845813$z(OCoLC)1066421434$z(OCoLC)1097144985
050 4 $aTX553.P45$bM65 1991eb
070 $aTX553.P45M65
072 0 $aQ500
072 0 $aT200
072 7 $aTEC$x012000$2bisacsh
082 04 $a664/.06$222
084 $aCHE 507f$2stub
084 $aCHE 515f$2stub
049 $aZCUA
100 1 $aMolins, Ricardo A.,$d1948-
245 10 $aPhosphates in food /$cauthor, Ricardo A. Molins.
264 1 $aBoca Raton :$bCRC Press,$c©1991.
300 $a1 online resource (261 pages) :$billustrations
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
504 $aIncludes bibliographical references and index.
588 0 $aPrint version record.
505 0 $aCover -- Title Page -- Copyright Page -- Dedication -- ACKNOWLEDGMENTS -- Table of Contents -- Chapter 1: Introduction: Phosphates and Phosphorous Compounds in Foods -- References -- Chapter 2: The Chemistry of Phosphates in Foods -- I. Phosphate Nomenclature -- II. Chemical Structure of Food Phosphates -- III. Phosphate Hydrolysis -- IV. Phosphate Ionization -- V. Metal Ion Chelation by Food Phosphates -- VI. Phosphate Acidifying and Buffering Properties -- VII. Miscellaneous Properties of Phosphates -- VIII. Analysis of Phosphates in Foods -- References -- Chapter 3: Interactions Between Phosphates and Food Components -- I. Interactions Between Phosphates and Proteins -- A. Protein Structure and Characteristics -- B. Phosphates in Protein Hydration -- C. Phosphates in Protein Precipitation and Protein-Phosphate Complex Formation -- D. Phosphates in Emulsification, Viscosity, and Gelation Characteristics of Proteins -- E. Phosphates in Eoaming and Dénaturation of Proteins -- F. Chemical Phosphorylation of Proteins -- II. Interactions Between Phosphates and Carbohydrates -- A. Effect of Phosphates on Viscosity and Gelation of Carbohydrate Solutions -- B. Phosphorylation of Starches and Other Polysaccharides -- III. Interactions Between Phosphates and Lipids -- References -- Chapter 4: Phosphates in Milk and Dairy Products -- I. Phosphates in Eluid Milk Products -- A. The Role of Calcium and Phosphates in Milk Protein Structure -- B. Effect of Added Phosphates on Milk Characteristics -- 1. Phosphates and the Viscosity of Milk -- 2. Phosphates and the Heat Stability of Milk -- 3. Phosphates in Milk Refrigeration and Freezing -- C. Phosphates in Dehydrated Dairy Products -- D. Phosphates in Cheese Manufacture -- E. Phosphates in Cream, Butter, and Dairy Dessert Compositions -- References -- Chapter 5: Phosphates in Muscle Foods -- I. Introduction.
505 8 $aII. Effects of Phosphate Addition on Muscle Chemistry -- A. Basic Muscle Composition -- B. Phosphates and the Water-Holding Capacity of Meats: pH, Ionic Strength, Metal Ion Chelation, and Protein Solubilization -- C. Hydrolysis of Added Phosphates in Muscle Foods -- III. Effects of Added Phosphates in Meat and Poultry Products -- A. Phosphates and Lipid Oxidation in Meat and Poultry Products -- B. Extraction of Muscle Proteins by Phosphates and Its Effect on Binding and Emulsification in Restructured and Comminuted Meat and Poultry Products -- 1. Formed and Restructured Products -- 2. Comminuted Meat Products -- C. Phosphates in Noncomminuted Cooked Meat and Poultry Products -- D. Phosphates in Fresh Meat and Poultry -- 1. Phosphates in Tenderization of Fresh Meat and Poultry -- 2. Phosphates and Color of Fresh Meat and Poultry -- 3. Effect of Phosphates on Weight Changes and Miscellaneous Quality Characteristics in Fresh Meat and Poultry -- E. Phosphates in Meat and Poultry Byproducts -- IV. Phosphates in Fish and Seafoods -- A. Phosphates in Fresh Fish and Seafoods -- B. Phosphates in Frozen Fish and Seafoods -- C. Phosphates in Thermal Processing, Smoking, and Canning of Fish and Seafoods -- D. Phosphates in Dried Fish and Seafoods -- References -- Chapter 6: Phosphates in Cereals and Bakery Products -- I. Phosphates as Dough Leavening Acids -- II. Phosphates in Dough Conditioning -- III. Phosphates in Cereal Foods for Prevention of Teeth Decay -- IV. Phosphates in Quick-Cooking Cereals -- V. Miscellaneous Uses of Phosphates in Cereal Foods -- References -- Chapter 7: Phosphates in Vegetables, Legumes, Fruits, and Derivatives -- I. Introduction -- II. Phosphates in Vegetables and Legumes -- A. Applications of Phosphates in Vegetables -- B. Occurrence and Applications of Phosphates in Soybean and Other Legumes -- III. Phosphates in Fruits.
505 8 $aChapter 10: Nutritional and Toxicological Aspects of Natural and Added Phosphatesin Foods and Feeds -- I. Introduction -- II. Nutritional and Toxicological Effects of Natural and Added Phosphates in the Human Diet -- A. Recommended Daily Intake of Phosphorus and Ca/P Ratio -- B. Naturally Occurring Phosphates: Phytic Acid and Phytates -- C. Physiological Effects of Added Phosphates -- D. Phosphates in Mineral Supplementation of Human Diets -- III. Nutritional and Toxicological Effects of Phosphates in Animals -- A. Phosphates in Human-Related Animal Studies -- B. Nutritional and Toxicological Effects of Added Phosphates in Animal Eeeds -- References -- Index.
650 0 $aFood$xPhosphorus content.
650 0 $aPhosphates.
650 6 $aAliments$xTeneur en phosphore.
650 6 $aPhosphates.
650 7 $aTECHNOLOGY & ENGINEERING$xFood Science.$2bisacsh
650 7 $aFood$xPhosphorus content.$2fast$0(OCoLC)fst00930565
650 7 $aPhosphates.$2fast$0(OCoLC)fst01061360
650 7 $aLebensmittel$2gnd
650 7 $aPhosphate$2gnd
655 0 $aElectronic book.
655 4 $aElectronic books.
776 08 $iPrint version:$aMolins, Ricardo A., 1948-$tPhosphates in food.$dBoca Raton : CRC Press, ©1991$z084934588X$w(DLC) 90049396$w(OCoLC)22507393
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio15132871$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS