Zobrazeno 1 - 10
of 35
pro vyhledávání: '"V B, Tolstoguzov"'
Autor:
V B, Tolstoguzov
Publikováno v:
Die Nahrung. 42(3-4)
Physico-chemical protein modification involved in food processing is used for "engineering" the structure-property relationship of foods. The three main tools used for protein modification are food formulation, mechanical and thermal (heating/cooling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::792f7574705b5e81b47c7d639a60a78e
https://pubmed.ncbi.nlm.nih.gov/9739566
https://pubmed.ncbi.nlm.nih.gov/9739566
Publikováno v:
Die Nahrung. 42(3-4)
Interactions of food proteins--beta-lactoglobulin (BLG), bovine serum albumin (BSA) und ovalbumin (OA)--with vanillin and effect of thermal denaturation of the proteins on vanillin binding were studies by US-VIS spectrophotometry. This method has its
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::107ab43d0e08faba7a34f4b4b358192d
https://pubmed.ncbi.nlm.nih.gov/9739564
https://pubmed.ncbi.nlm.nih.gov/9739564
Autor:
V. B. Tolstoguzov
Publikováno v:
Plant Proteins from European Crops ISBN: 9783662037225
The structural hierarchy of foods, including submolecular, molecular, supermolecular and macroscopic protein structures, makes it difficult to predict protein functionality. The thermodynamic and microrheological aspects of this problem are considere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7a2f741ad44aae560cce15fb9ec4a21
https://doi.org/10.1007/978-3-662-03720-1_37
https://doi.org/10.1007/978-3-662-03720-1_37
Autor:
V. B. Tolstoguzov
Publikováno v:
Food Hydrocolloids ISBN: 9781461360599
The term “functional propertie” of food proteins may be defined as a set of physico-chemical characteristics of a protein that affects its use and contributes to the desired structural, mechanical and other important physico-chemical properties o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c091c61aa85d6c9772aa5175c4d2f23
https://doi.org/10.1007/978-1-4615-2486-1_51
https://doi.org/10.1007/978-1-4615-2486-1_51
Publikováno v:
Prikladnaia biokhimiia i mikrobiologiia. 29(1)
Phase equilibria in water mixtures of skimmed milk with sodium salt of carboxymethylcellulose (CMC) was studied using two degrees of CMC polymerization (500 and 200) and substitution (0.8 and 0.5). The increase of the polymerization degree from 200 t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::65c97878badb33acfe50dd0efe2318f7
https://pubmed.ncbi.nlm.nih.gov/8475019
https://pubmed.ncbi.nlm.nih.gov/8475019
Autor:
T V, Burova, E P, Varfolomeeva, V Ia, Grinberg, V V, Suchkov, V S, Papkov, Kh, Bauve, V B, Tolstoguzov
Publikováno v:
Biofizika. 35(2)
Data are presented concerning the effect of heating rate on the denaturation parameters of small and oligomeric globular proteins: Kunitz trypsin inhibitor from soybeans and 1,5-Ribulose Bisphosphate Carboxylase from tobacco leaves. Substantional dep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::80dbc3f0bb95568eb1f048f1f939f29a
https://pubmed.ncbi.nlm.nih.gov/2369595
https://pubmed.ncbi.nlm.nih.gov/2369595
Publikováno v:
Colloid and Polymer Science. 252:497-503
Electron-microscopic investigation of gelatine gelation has been carried out. The structures of gelatine solutions and gels within the range of concentrations from 1% to 50% have been studied by the freeze etching method. It has been shown that the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d77840aebbbd195c343106d96475a0fc
https://doi.org/10.1007/bf01558142
https://doi.org/10.1007/bf01558142
Autor:
E. E. Braudo, V. B. Tolstoguzov
Publikováno v:
Journal of Texture Studies. 14:183-212
A discussion is made of the physico-chemical problems arising in the development of production methods for fabricated foodstuffs representing, as a rule, multicomponent gels. Attention is paid to the significance of irreversible phenomena during gela
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9545ca751b24b88092f17eda2ac10d90
https://doi.org/10.1111/j.1745-4603.1983.tb00344.x
https://doi.org/10.1111/j.1745-4603.1983.tb00344.x
Publikováno v:
Colloid and Polymer Science. 252:526-529
The electron-microscopic investigation of various zones of the anisotropic calcium alginate gel obtained by the up-ward diffusion of 10% calcium acetate solution into 2% sodium alginate solution has been carried out. The compounds were prepared by th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1747f3b151d45d571ed6dc38c416c8af
https://doi.org/10.1007/bf01558145
https://doi.org/10.1007/bf01558145
Publikováno v:
Chemistry of Natural Compounds. 22:327-330
Samples of gossypulin with different degrees of denaturation of the protein molecule and different levels of gossypol and of phytate have been obtained by chemical modification. It has been established that a change in the conformation of the protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08dd3eb4408e6cb07d948db7a3ca2335
https://doi.org/10.1007/bf00598308
https://doi.org/10.1007/bf00598308