Advances in Food Research
Academic Press
Published on 1. January 1949
557 pages
978-0-08-056747-1 (ISBN)
Description
Advances in Food Research
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E. M. Mrak | G.F. Steward
Advances in Food Research: v. 2
Book
12/1949
Academic Press
€81.71
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Content
- Cover
- Advances in Food Research, Volume II
- Copyright Page
- Contents
- Contributors to Volume II
- Foreword
- Chapter 1. Ion Exchange Application by the Food Industry
- I. Introduction
- II. Cation Exchangers
- III. Anion Exchangers
- IV. Controlling Factors in Exchange Reactions
- V. Industrial Applications
- VI. Laboratory Uses
- VII. Summary
- References
- Chapter 2. Thermobacteriology As Applied to Food Processing
- I. Introduction
- II. Thermal Process Evaluation
- III. Order of Death of Bacteria and Process Evaluation
- IV. Mechanism of Heat Transfer and Process Evaluation
- V. Summary and Discussion
- References
- Chapter 3. The Quaternary Ammonium Compounds and Their Uses in the Food Industry
- I. Introduction
- II. General Description of the Compounds
- III. Descriptions of Some Commercially Available Compounds
- IV. Methods for Evaluating Germicidal Activity and Toxicity
- V. Methods for Estimating Quaternary Ammonium Compounds
- VI. Applications
- VII. Summary
- References
- Chapter 4. The Pharmacology of DDT
- I. Introduction
- II. Chemistry
- III. Analytical Procedures
- IV. Stability of DDT
- V. Pharmacology
- VI. Toxicity to Man
- VII. Pathology
- VIII. Health Hazards
- IX. Treatment and Antidotes
- References
- Chapter 5. Analysis of Foods by Sensory Difference Tests
- I. Introduction
- II. Methods of Expressing and Analyzing Differences
- III. Factors Related to Accuracy of Tests
- IV. Chemical and Physical Tests as Supplements to Sensory Difference Tests
- V. Discussion
- VI. Summary
- References
- Chapter 6. The Chemistry of Fruit and Vegetable Flavors
- I. Introduction
- II. Discussion
- III. Summary
- Rcferenccs
- Chapter 7. Histological Changes Induced in Fruits and Vegetables by Processing
- I. Introduction
- II. Histological Changes Induced by Processing Techniques
- III. Summary
- References
- Chapter 8. The Spoilage of Fish and Its Preservation by Chilling
- I. Introduction
- II. General Description of the Spoilage of Fish
- III. The Bacteriology of Fresh and Spoiling Fish
- IV. The Biochemistry of Spoilage
- V. The Estimation of the Quality of Fish
- VI. The Practical Control of the Quality of ?WetZ Fish
- VII. General Conclusion
- References
- Chapter 9. Spray Drying of Foods
- I. Introduction
- II. Commercial Spray Dryers
- III. Atomizing Devices
- IV. Product Recovery and Handling
- V. Product Cooling Devices
- VI. Heat Supply
- VII. Materials of Construction
- VIII. Economics of Spray Drying
- IX. Control of Product Accumulation on Inside Surfaces of Dryer
- X. Spray Dryer Instrumention
- XI. Humidity Problems
- XII. Evaporative Capacity and Thermal Efficienry
- XIII. Photomicrographs of Spray Dried Foods
- References
- Author Index
- Subject Index
