Advances in Food Research
Academic Press
Published on 1. January 1951
517 pages
978-0-08-056748-8 (ISBN)
Description
Advances in Food Research
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E. M. Mrak | G.F. Steward
Advances in Food Research: v. 3
Book
01/1951
Academic Press
€79.86
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Content
- Cover
- Advances in Food Research, Volume III
- Copyright Page
- Contents
- Contributors to Volume III
- Foreword
- Chapter 1. Enzyme-Catalyzed Oxidative Browning of Fruit Products
- I. Introduction
- II. Nature and Properties of the Enzyme Systems Involved
- III. Location and Distribution of Polyphenolases
- IV. Nature of Substrates
- V. Relation of Oxidizing Enzymes to Respiration
- VI. Mechanism of Oxidation of Substrate
- VII. Activation and Inactivation of Phenolases
- VIII. Control of Enzymic Browning
- References
- Chapter 2. Physical and Chemical Aspects of the Production. Storage. and Utility of Dry Milk Products
- I. Introduction
- II. Properties and Quality Requirements of Dry Milk Products
- III. Manufacture of Dry Milk Products
- IV. Chemical Changes in Dry Milk Products during Storage
- V. Summary
- References
- Chapter 3. Electromagnetic Radiation Fundamentals and Their Applications in Food Technology
- I. Introduction
- II. Types of Radiation
- III. Uses of Sonic and Ultrasonic Vibrations
- IV. Uses of Radio-Frequency Heating
- V. Uses of Infrared Radiation
- VI. Uses of Ultraviolet Light
- VII. Uses of Radioactive Isotopes
- VIII. Uses of X-Rays
- IX. Uses of Cathode Rays
- X. Summary
- References
- Chapter 4. The Pharmacological Evaluation of Antioxidants
- I. Introduction
- II. Acute Toxicity
- III. Chronic Toxicity
- IV. Pathology
- V. Summary
- References
- Chapter 5. Salmonella Infection as a Food Industry Problem
- I. Introduction
- II. The Genus Salmonella
- III. Salmonellosis in Man
- IV. Isolation and Identification Technics
- V. Modes of Infection
- VI. Prevention and Control
- VII. Summary
- References
- Chapter 6. Reactions between Sugars and Nitrogenous Compounds and Their Relationship to Oertain Food Problems
- I. Introduction
- II. Aldehyde-Amine Reactions
- III. Condensation Products of Amino Acids and Sugars
- IV. Reactions between Proteins and Monosaccharides
- V. Interactions between Proteins and Polysaccharides
- VI. Reaction Mechanisms
- References
- Chapter 7. Chemical and Mdicrobial Studies on Sliced Canned Bacon
- I. Introduction
- II. General Discussion
- III. Summary
- IV. Unanswered Problems
- References
- Chapter 8. Certain Aspects of Internal Corrosion in Tin Plate Containers
- I. Introduction
- II. Tin Plate
- III. Corrosion Characteristics of Foods
- IV. Effect of Food Components
- V. Packaging and Storage
- VI. Variations Produced by Canning Operations
- VII. Materials Added in Canning
- VIII. Trace Elements
- IX. Relation of the Container to Corrosion
- X. The Tin Coating
- XI. The Steel Base
- XII. Tin Plate Testing
- XIII. Enameled Cans
- XIV. Electrolytic Tin Plate
- XV. Summary
- References
- Chapter 9. Rationale for Studies of Consumer Food Preferences
- I. Introduction
- II. Consumer Surveys
- III. Market Surveys
- IV. Comparative Appraisal of Consumer and Market Surveys
- V. Summary
- References
- Chapter 10. Control of Microorganisms Causing Spoilage in Fruit and Vegetable Products
- I. Introduction
- II. Sterilization of Fruit and Vegetable Products by Heat Treatments
- III. Exclusion of Oxygen as a Supplement to Heat Sterilization
- IV. The Inhibitory Effect of Carbon Dioxide on Germination
- V. Sterilization of Juices by Filtration
- VI. Sterilization of Fruit and Vegetable Products by Electronics, Ultrasonics, eta
- VII. Preservation of Fruit and Vegetable Products at Low Temperatures
- VIII. Reduction in Microbial Spoilage by Removal of Water
- IX. Preservation of Vegetables by Means of Lactic Acid Fermentation
- X. Preservation of Fruit and Vegetable Products by the Addition of Chemi- cals
- XI. Fungicidal Dips and Wrappings for Fruit and Storage in Fungicidal Gases
- XII. Storage of Fruit and Vegetables in Controlled Atmospheres without the Addition of Fungicides
- XIII. The Significance of Low Initial Infection and Clean Handling on the Life of Fruit and Vegetable Products
- XIV. Conclusions
- References
- Author Index
- Subject Index
