LEADER 00000cam a2200637Ka 4500 
001    ocn669495461 
003    OCoLC 
005    20160527041637.3 
006    m     o  d         
007    cr cnu---unuuu 
008    101011s2010    nyua    ob    001 0 eng d 
019    923653378 
020    9781617619151|q(electronic book) 
020    1617619159|q(electronic book) 
035    (OCoLC)669495461|z(OCoLC)923653378 
040    N$T|beng|epn|cN$T|dOCLCQ|dYDXCP|dE7B|dOCLCF|dNLGGC|dEBLCP
       |dOCLCQ|dDEBSZ 
049    RIDW 
050  4 TP456.H93|bF655 2010eb 
070    TP456.H93|bF66 2010 
072  7 TEC|x012000|2bisacsh 
082 04 664|222 
090    TP456.H93|bF655 2010eb 
245 00 Food hydrocolloids :|bcharacteristics, properties and 
       structures /|cClarence S. Hollingworth, editor. 
264  1 New York :|bNova Science Publishers,|c[2010] 
264  4 |c©2010 
300    1 online resource (xiii, 309 pages) :|billustrations (some
       color). 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Food science and technology 
504    Includes bibliographical references and index. 
505 0  ""FOOD HYDROCOLLOIDS: CHARACTERISTICS, PROPERTIES AND 
       STRUCTURES ""; ""FOOD HYDROCOLLOIDS: CHARACTERISTICS, 
       PROPERTIES AND STRUCTURES ""; ""CONTENTS ""; ""PREFACE "";
       ""UTILIZATION OF COLLAGEN AND GELATIN EXTRACTED FROM SKATE
       SKIN ""; ""ABSTRACT ""; ""1. INTRODUCTION ""; ""2. EFFECT 
       OF PROCESSING CONDITIONS ON THE PHYSICOCHEMICAL AND 
       FUNCTIONAL PROPERTIES OF GELATIN FROM SKATE (RAJA KENOJEI)
       SKIN ""; ""2.1. Physicochemical properties of gelatin from
       skate skin ""; ""2.1.1. Proximate composition""; ""2.1.2. 
       Effects of liming conditions on the extraction of gelatin 
       "" 
505 8  ""2.1.3. Effects of pH on the extraction of gelatin 
       """"2.1.4. Effects of temperature on the extraction of 
       gelatin""; ""2.1.5. Effects of time on the extraction of 
       gelatin ""; ""2.2. Functional properties of gelatin 
       extracted from skate skin""; ""2.3. Amino acid composition
       ""; ""3. NUTRITIONAL COMPOSITION AND MICROFLORA OF FRESH 
       AND FERMENTED SKATE SKIN ""; ""3.1. Proximate compositions,
       VBN and pH ""; ""3.2. Mineral contents ""; ""3.3. Amino 
       acid contents ""; ""3.4. Free amino acid (FAA) contents 
       ""; ""3.5. Fatty acid (FA) composition ""; ""3.6. 
       Microbiology"" 
505 8  ""4. ANTIMICROBIAL PEPTIDE ISOLATED FROM SKATE 
       SKIN""""4.1. Antimicrobial peptides in various sources""; 
       ""4.2. Antimicrobial activity of fermented skate skin 
       extracts ""; ""5. PHYSICOCHEMICAL AND FUNCTIONAL 
       ATTRIBUTES OF COLLAGEN POWDER EXTRACTED FROM SKATE SKIN 
       ""; ""5.1. Extraction of collagen from skate skin ""; 
       ""5.2. Proximate analysis and pH ""; ""5.3. Color 
       measurements ""; ""5.4. Consistency of suspensions of the 
       collagen powders ""; ""5.5. Gel strength (GS) ""; ""5.6. 
       Solubility (SO) ""; ""5.7. Water holding capacity (WHC) 
       ""; ""5.8. Oil holding capacity (OHC) "" 
505 8  ""5.9. Turbidity of collage powders""""5.10. 
       Thermostability (TS)""; ""5.11. Emulsifying properties of 
       collagen powders ""; ""6. ANTIOXIDATIVE ACTIVITY OF 
       COLLAGEN POWDER EXTRACTED FROM SKATE SKIN ""; ""6.1. 
       Antioxidative activity of proteins and peptides ""; ""6.2.
       Antioxidative activity of collagen in oxidation catalyzed 
       model system""; ""7. ANTIOXIDATIVE AND ANTIMICROBIAL 
       COATING CONTAINING COLLAGEN POWDER FROM SKATE SK""; ""7.1.
       Application of Edible Films or Coatings""; ""7.1.1. 
       Protein-based coatings or films ""; ""7.1.2. Collagen ""; 
       ""7.1.3. Gelatin ""; ""7.1.4. Milk proteins"" 
505 8  ""7.2. Antioxidative and Antimicrobial Edible Coating 
       Containing Collagen Powder Extracted from Skate Skin on 
       Cut Pork Loin """"7.2.1. pH values""; ""7.2.2. Hunter 
       color values""; ""7.3. Antioxidative activity ""; ""7.4. 
       Percent moisture loss (PML) ""; ""7.5. Microbial 
       changes""; ""CONCLUSIONS ""; ""REFERENCES""; ""FOOD 
       HYDROCOLLOID EDIBLE FILMS AND COATINGS""; ""ABSTRACT""; 
       ""1. INTRODUCTION ""; ""2. FILM-FORMING MATERIALS ""; 
       ""2.1. Hydrocolloidal Materials ""; ""2.1.1. 
       Polysaccharides-Based Films and Coating ""; ""Agar (E406) 
       ""; ""Alginate (E400-E404) ""; ""Carrageenans (E407) "" 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Hydrocolloids.|0https://id.loc.gov/authorities/subjects/
       sh99011504 
650  0 Food additives.|0https://id.loc.gov/authorities/subjects/
       sh85050253 
650  7 Hydrocolloids.|2fast|0https://id.worldcat.org/fast/964879 
650  7 Food additives.|2fast|0https://id.worldcat.org/fast/930654
655  0 Electronic books. 
655  4 Electronic books. 
700 1  Hollingworth, Clarence S.|0https://id.loc.gov/authorities/
       names/no2010049495 
776 08 |iPrint version:|tFood hydrocolloids.|dNew York : Nova 
       Science Publishers, ©2010|z9781608762224|w(DLC)  
       2010012214|w(OCoLC)430053592 
830  0 Food science and technology series (Nova Science 
       Publishers)|0https://id.loc.gov/authorities/names/
       no2009203448 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=339872|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20160616|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID