Advances in Food Research Volume 6
Erschienen am 14. Mai 2014
412 Seiten
978-0-08-056751-8 (ISBN)
Beschreibung
Advances in Food Research
Weitere Details
Weitere Ausgaben
Inhalt
- Front Cover
- Advances in Food Research, Volume VI
- Copyright Page
- Contents
- Contributors to Volume VI
- Foreword
- Chapter 1. Applications of Research to Problems of Candy Manufacture
- I. Introduction
- II. Desirable Properties of Candy
- III. Properties and Reactions of Sugars in Candymaking
- IV. Modification of Sugar Properties by Minor Ingredients
- V. Major Ingredients Other than Sugars
- VI. Production Methods
- VII. Summary
- References
- Chapter 2. Bacterial Spoilage of Wines with Special Reference to California Conditions
- I. Introduction
- II. Historical Consequences
- III. Types of Wine Spoilage Caused by Bacteria
- IV. Factors Affecting the Growth of Bacteria in Wines
- V. Characteristics of the Bacteria Found in California Wines
- VI. Additional Research Needs
- Acknowledgments
- References
- Chapter 3. Microbiological Implications in the Handling, Slaughtering, and Dressing of Meat Animals
- I. Introduction
- II. Defensive Mechanisms
- III. Ante-Mortem
- IV. Slaughter
- V. Post-Mortem
- VI. Improvements in Processing Practices
- References
- Chapter 4. Microbiological Problems of Frozen Food Products
- I. Introduction
- II. The Influence of Freezing Temperatures on Microorganisms
- III. The Influence of the Freezing Rate
- IV. The Freezing Death of Bacteria
- V. Occurrence of Bacteria in Frozen Foods
- VI. Pathogenic Bacteria in Frozen Foods
- VII. Defrosting Problems
- VIII. Packaging Problems
- IX. Cooking
- X. Hygienic Aspects
- XI. Practical Aspects
- References
- Chapter 5. Potato Granules, Development and Technology of Manufacture
- I. Introduction
- II. Related Nongranular Products
- III. Spray Drying
- IV . Direct Dehydration-Two-Stage
- V. "Freeze and Squeeze" Method
- VI. Cold Tempering
- VII. Solvent Extraction
- VIII. Add-Back Method
- IX. General Considerations
- X. Quality Evaluation of Potato Granules
- References
- Chapter 6. The Thermal Destruction of Vitamin B1 in Foods
- I. Introduction
- II. Factors Influencing the Thermal Destruction of Vitamin B1
- III. Thermal Losses in Cereals
- IV. Thermal Losses in Meats
- V. Losses in Processing Vegetables
- VI. Thermal Losses in Other Foodstuffs
- VII. Thermal Losses on Storage
- VIII. Conclusion
- References
- Chapter 7. Tunnel Dehydrators for Fruits and Vegetables
- I. Introduction
- II. Classification of Tunnel Dehydrators
- III. Mechanical Elements of Tunnel Construction
- IV. Typical Commercial Tunnel Dehydrators
- V. Criteria for Selection of Tunnel Dehydrators
- VI. Basic Theory of Tunnel Dehydrators
- VII. Operating Procedures for Tunnel Dehydrators
- VIII. Recent Trends in Tunnel Dehydration of Fruits and Vegetables
- IX. List of Symbols Used
- References
- Author Index
- Subject Index
