Advances in Food Research
Academic Press
Published on 1. January 1958
436 pages
978-0-08-056753-2 (ISBN)
Description
Advances in Food Research
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E. M. Mrak | G.F. Steward
Advances in Food Research: v. 8
Book
01/1958
Academic Press
€79.86
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Content
- Front Cover
- Advances in Food Research, Volume VIII
- Copyright Page
- Contents
- Contributors to Volume VIII
- Foreword
- Chapter 1. Rheology in Food Research
- I. Introduction
- II. Some Necessary Rheological Concepts
- III. Problems of Processing and Manufacture
- IV. Rheological Problems in Cooking
- V. Rheology and the Consumer
- VI. Some Psychophysical and Statistical Problems
- VII. Outstanding Research Needs
- References
- Chapter 2. The Blanching Process
- I. Introduction
- II. Changes in Nutrients and Other Substances During Blanching
- III. Special Techniques for Blanching
- IV. Recent Studies on Fundamental Changes During Frozen Storage of Unblanched Material
- V. Summary
- References
- Chapter 3. New Methods to Detect and Eliminate Insect-Infected Graon
- I. Introduction
- II. Tests for Internal Infestation
- III. Reclamation of Sound Kernels from Infested Grain
- IV. Control of Insect Contamination in Milling
- V. The Problem of a Rational Expression for Extent of Contamination of Cereal Products by Insect Materials
- VI Summary
- References
- Chapter 4. Composition of Wines. II. Inorganic Constituents
- I. Introduction
- II. General Methods of Analysis
- III. Anions
- IV. Cations
- V. Research Needs
- References
- Chapter 5. Fermentation, Drying, and Storage of Cacao Beans
- I. Introduction
- II. Essentials of Methods Used in Cacao Processing
- III. Histology of the Seed
- IV. External or Microbiological Fermentation
- V. Internal or Enzymatic Fermentation and Consequences
- VI. Storage of Commercial Cacao in Tropical Climate
- VII. Needed Research
- References
- Chapter 6. Some Aspects of the Biochemistry of Apple and Pear Fruits
- I. Introduction
- II. Nitrogen Compounds
- III. Sugars and Polyols
- IV. Organic Acids
- V. Polysaccharides Other than Pectic Substances
- VI. Pectic Substances
- VII. Phenolic Compounds and Associated Oxidizing Enzymes
- VIII. Vitamins
- IX. Mineral Elements
- X. Pigments Other than Flavonoid Compounds
- XI. Flavor Constituents of Apples
- XII. Volatile Emanations of Apples
- XIII. Action of Natural and Applied Growth Substances on the Apple
- XIV. Chemical Gradients within the Fruit
- XV. The Biochemistry of the Respiration Climacteric
- XVI. Conclusion
- References
- Errata
- Author Index
- Subject Index
