Advances in Food Research
Academic Press
Published on 1. January 1960
394 pages
978-0-08-056754-9 (ISBN)
Description
Advances in Food Research
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E. M. Mrak | G.F. Steward
Advances in Food Research: v.9
Book
01/1960
Academic Press
€79.86
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Content
- Front Cover
- Advances in Food Research, Volume 9
- Copyright Page
- Contents
- Contributors to Volume 9
- Foreword
- Chapter 1. Chemical Changes Associated with Aging of Meal with Emphasis on the Proteins
- I. Introduction
- II. Structure of Skeletal Muscle
- III. Proteins of Muscle
- IV. Chemical Changes Associated with Contraction and with Onset of Rigor Mortis
- V. Chemical Changes Associated with Relaxation and with Resolution of Rigor Mortis
- VI. Artificial "Aging" of Meat
- VII. Conclusions
- References
- Chapter 2. The Chemistry and Technology of the Preservation of Green Peas
- I. Introduction
- II. Chemistry
- III. Maturity
- IV. Unit Processes
- V. Future Research Requirements
- References
- Chapter 3. Principles and Instrumentation for the Physical Measurement of Food Quality with Special Reference to Fruit and Vegetable Products
- I. Introduction
- II. General Principles
- III. Appearance Factors
- IV. Kinesthetics
- V. Flavor
- VI. Summary and Conclusions
- References
- Chapter 4. Microorganisms in Noncitrus Juices
- I. Introduction
- II. Types of Microorganisms Found in Fruit Juice
- III. Occurrence of Microorganisms of Juice in Nature
- IV. Occurrence in Fruit Juice
- V. Changes in Appearance of Juice
- VI. Production of Alcohols by Microorganisms
- VII. Changes in the Organic Acid Content Induced organisms by Microorganisms
- VIII. Other Changes in Juice Induced by Microorganisms
- IX. Additional Research Needs
- References
- Chapter 5. The Chemical Constituents of Citrus Fruits
- I. Introduction
- II. General Composition of Citrus Fruits
- III. Carbohydrates
- IV. Acids
- V. Vitamins
- VI. Inorganic Constituents
- VII. Nitrogen Compounds
- VIII. Enzymes
- IX. Pigments
- X. Lipids
- XI. Volatile Flavoring Constituents
- XII. Nonvolatile Constituents of Citrus Oils
- XIII. Flavonoids
- XIV. Limonoid Bitter Principles
- XV. Research Needs
- References
- Errata: Volume VIII
- Author Index
- Subject Index
