東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Pectin-whey protein interactions in ...

Salinas, Flavio.

FindBook

Google Book

Amazon

博客來

Pectin-whey protein interactions in whey-based tomato beverages.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Pectin-whey protein interactions in whey-based tomato beverages./
作者:	Salinas, Flavio.
面頁冊數:	115 p.
附註:	Source: Masters Abstracts International, Volume: 46-02, page: 0787.
Contained By:	Masters Abstracts International46-02.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR30014
ISBN:	9780494300145

Pectin-whey protein interactions in whey-based tomato beverages.
Salinas, Flavio.

Pectin-whey protein interactions in whey-based tomato beverages. - 115 p.

Source: Masters Abstracts International, Volume: 46-02, page: 0787.

Thesis (M.Sc.)--University of Alberta (Canada), 2007.

Incorporation of whey proteins had a favorable effect in the spray drying of tomato juice and in blends containing fresh whey at pH 3.3 and 4.2; however, visual sedimentation was observed in reconstituted mixtures due to the drying process.

ISBN: 9780494300145Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Pectin-whey protein interactions in whey-based tomato beverages.
LDR:01729nam 2200265 a 45 001 954877
005 20110622
008 110622s2007 ||||||||||||||||| ||eng d
020 $a 9780494300145
035 $a (UMI)AAIMR30014
035 $a AAIMR30014
040 $a UMI $c UMI
100 1 $a Salinas, Flavio. $3 1278342
245 1 0 $a Pectin-whey protein interactions in whey-based tomato beverages.
300 $a 115 p.
500 $a Source: Masters Abstracts International, Volume: 46-02, page: 0787.
502 $a Thesis (M.Sc.)--University of Alberta (Canada), 2007.
520 $a Incorporation of whey proteins had a favorable effect in the spray drying of tomato juice and in blends containing fresh whey at pH 3.3 and 4.2; however, visual sedimentation was observed in reconstituted mixtures due to the drying process.
520 $a Three model systems using solutions of whey protein isolate (WPI) in water; mixed with pectin; or tomato juice, were produced at pH 3.3, 3.7, or 4.2 to study interactions of whey proteins and pectin.
520 $a This investigation confirmed the complexation of whey proteins and pectin at pH lower than 3.9 leading to the development of visual sedimentation. Whey proteins precipitated following heating below pH 3.9 but resisted coagulation and sedimentation at pH 4.2 in the presence of pectin. The pectin reactivity in tomato juice and its complexation with whey proteins at the pH range studied was illustrated indirectly by measuring sediment formation, its composition and the viscosity of WPI-tomato juice systems.
590 $a School code: 0351.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a University of Alberta (Canada). $3 626651
773 0 $t Masters Abstracts International $g 46-02.
790 $a 0351
791 $a M.Sc.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR30014