Advances in Food Research
Academic Press
Published on 1. January 1961
487 pages
978-0-08-056755-6 (ISBN)
Description
Advances in Food Research
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E. M. Mrak | G.F. Steward
Advances in Food Research: v. 10
Book
01/1961
Academic Press
€81.71
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Content
- Front Cover
- Advances in Food Research, Volume 10
- Copyright Page
- Contents
- In Memoriam
- Contributors to Volume 10
- Foreword
- Chapter 1. Research in Food Science And Food Technology: A Status Report
- References
- Chapter 2. Protein Chemistry and Food Research
- I. Introduction
- II. General Aspects
- III. Problems Encountered in Food Processing and Storage
- IV. Eggs and Egg Products
- V. Milk
- VI. Other Foods
- Chapter 3. Aroma and Flavor of Japanese Soy Sauce
- I. Introduction
- II. Composition
- III. Chemical Components of Flavor
- IV. Sources of Aroma and Flavor Development
- V. Flavor Ingredients as Natural Preservatives
- VI. Summary
- References
- Chapter 4. Public Health Significance of Paralytic Shellfish Poison
- I. Introduction
- II. Source of the Poison
- III. Occurrence and Distribution of Toxic Shellfish
- IV. Physiology and Toxicology of the Poison
- V. Isolation and Characterization of the Poison
- VI. Stability and Detoxification of the Poison
- VII. Prevention and Control of Shellfish Poisoning
- VIII. Research Needs
- References
- Chapter 5. Problems of the Potato Chip Industry-Processing and Technology
- I. Introduction
- II. Histology of the Potato
- III. Chemical Factors Affecting Chip Quality
- IV. Processing Techniques
- References
- Chapter 6. Sauerkraut
- I. Introduction
- II. Nutritional Qualities of Cabbage and Sauerkraut
- III. The Normal Fermentation
- IV. Major Chemical Changes Brought About by Microorganisms
- V. Pure-culture Inoculation
- VI. Influence of Salt and Temperature on Fermentation
- VII. Quality Characteristics of Sauerkraut
- VIII. Sulfur Compounds of Cabbage
- IX. Minor Chemical Constituents of Cabbage and Sauerkraut
- X. Present Practices
- XI. Status of Fermented Foods
- References
- Chapter 7. The Postharvest Biochemistry of Tropical and Subtropical Fruits
- I. Introduction
- II. Biological Oxidation as the Central Process in Fruit Physiology
- III. Typical Respiratory Patterns
- IV. Composition of Fruits at Normal Harvest Time and its Relation to Respiratory Activity
- V. Postharvest Chemical Changes
- VI. The Control of Ripening
- VII. Enzymatic Reactions and Metabolic Pathways
- VIII. Biosynthesis of Fruit Constituents
- IX. Concluding Remarks
- References
- Chapter 8. Biochemistry of Meat Hydration
- I. Introduction
- II. Basic Concepts of Meat Hydration
- III. Definition and Determination of Water-holding Capacity of Meat
- IV. Fundamental Factors Affecting Meat Hydration
- V. Animal Factors Affecting Meat Hydration
- VI. Post-mortem Changes in Meat Hydration
- VII. Factors Affecting Hydration of Aged Meat
- VIII. Influence of Hydration on Meat Quality
- IX. Treatments for Storing Meat
- X. Influence of Processing on Hydration of Meat
- XI. Importance of Hydration for Special Products
- References
- Author Index
- Subject Index
