Advances in Food Research
Academic Press
Published on 1. January 1953
456 pages
978-0-08-056749-5 (ISBN)
Description
Advances in Food Research
More details
Other editions
Additional editions
E. M. Mrak | G.F. Steward
Advances in Food Research: v. 4
Book
12/1953
Academic Press
€79.99
Article exhausted; check different version
Persons
Content
- Front Cover
- Advances in Food Research, Volume IV
- Copyright Page
- Contents
- Contributors to Volume IV
- Foreword
- Chapter 1. Wiltshire Bacon
- I. Introduction
- II. The Wiltshire Cure
- III. Pre-Slaughter Treatment of the Pig
- IV. Post-Slaughter Treatment of Carcass
- V. Quality of Bacon
- VI. Summary
- References
- Chapter 2. Work Methods Design and Work Simplifcation
- I. Introduction
- II. Methods Engineering
- III. Methods Description
- IV. Methods Development
- V. Process Analysis and Development
- VI. Operation Analysis and Development
- VII . Work Simplification
- VIII. Conclusion
- References
- Chapter 3. Nutritional Stress Factors and Food Processing
- I. Introduction
- II. Nature of Certain Stress Factors
- III. Nutritional Stress Factors Normally Occurring in Foods
- IV. Nutritional Stress Factors Which Do Not Normally Occur as Con- stituents of Foods
- V. Imbalance of Nutrients as a Stress Factor
- VI. Stress Factors Produced in Foods by Processing and Storage
- VII. Destruction of Stress Factors by Processing
- VIII. Stress Factors and Acceptability of Food
- IX. Summary
- References
- Chapter 4. The Chemistry of Chlorophyll (with Special Reference to Foods)1
- I. Introduction
- II. Nomeiiclature
- III. The Chemistry of Chlorophyll
- IV. Extraction and Isolation
- V. Analytical Methods and Criteria of Purity
- VI. By-products of Chlorophyll
- References
- Chapter 5. Reversion Problems in Edible Fats
- I. Introduction
- II. Conditions of Reversion Development
- III. Reverted Fats and Their Flavor Characteristics
- IV. Chemical Changes Accompanying Reversion
- V. Processing Methods For Minimizing Reversion
- VI. Summary
- References
- Patents
- Chapter 6. Fish Preservation in Southeast Asia
- I. Introduction
- II. Fish Sauces
- III. Fish Pastes
- IV. Salted Fish, Not (or Partially) Dried
- V. Salting and Drying
- VI. Miscellaneous
- VII. Summary and Conclusions
- References
- Chapter 7. The Effects of Heat upon the Nutritive Value of Protein
- I. Introduction
- II. Methods of Detcrmining Protein Quality
- III. Factors Contributing to the Biological Value of Protein
- IV. Types of Processing Used on Protein Foods and Feed
- V. The Effects of Heat Processing on the Proteins in Food
- VI. The Effect of Storage on Protein Quality
- VII. Summary
- References
- Chapter 8. Insects Attacking Stored Products
- I. Introduction
- II. Origin of Stored Product Insects
- III. What Constitutes a Stored Product Insect ?
- IV. Classification
- V. Size of Stored Product Insects
- VI. Life History and Development
- VII. Kinds of Material Attacked
- VIII. Physical Condition of Product Influences Importance of Pest
- IX. How Products Become Infested
- X. Destructiveness
- XI. Determination of Grain Infested by Primary Insect Pests
- XII. Moisture Requirements
- XIII. Food Requirements
- XIV. Temperature
- XV. Heating
- XVI. Reactions to Light
- XVII. Population Density
- XVIII. Natural Enemies
- XIX. Need for Further Investigation
- XX. Summary
- References
- Chapter 9. The Use of Ascorbic Acid in Processing Foods
- I. History
- II. Nutritional Value
- III. Chemistry
- IV. Exhaustion of Oxygen i n Sealed Aqueous Solutions
- V. Oxidative Browning in Heat-Processed Foods
- VI. Flavor and Nutritional Value in Juices
- VII. Enzyme-Catalyzed Oxidation in Frozen Fruits
- VIII. Synergistic Action in Edible Fats
- IX. Rusting and Rancidity in Frozen Fish
- X. Discolorations and Rancidity in Meat Products
- XI. Oxidized Flavor in Dairy Products
- XII. Oxidized Flavor in Beverage Products
- XIII. Flour and Dough Improver
- XIV. Nutritional Value in Miscellaneous Products
- XV. Needed Research
- References
- Author Index
- Subject Index
