Advances in Food Research
Academic Press
Published on 1. January 1963
453 pages
978-0-08-056756-3 (ISBN)
Description
Advances in Food Research
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E. M. Mrak | G.F. Steward
Advances in Food Research: v. 11
Book
01/1963
Academic Press
€79.86
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Content
- Front Cover
- Advances in Food Research, Volume 11
- Copyright Page
- Contents
- Contributors to Volume 11
- Chapter 1. The Chemistry of Protopectin: A Critical Review of Historical Data and Recent Developments
- I. Introduction
- II. Selection, Identification, and Preparation of Plant Tissue for Chemical Investigations
- III. Extractives and Extraction Procedures
- IV. Analysis and Characterization of Pectins
- V. Hypotheses About Insolubility of Protopectins and State(s) of Pectins in Plant Tissues
- VI. Summary and Conclusions
- Acknowledgments
- References
- Chapter 2. Utilization of Natural Polysaccharide Gums in the Food Industry
- I. Introduction
- II. Agar
- III. Carrageenan
- IV. Alginates
- V. Furcellaran
- VI. Locust Bean Gum
- VII. Guar Gum
- VIII. Gum Arabic
- IX. Gum Tragacanth
- X. Gum Karaya
- XI. Additional Research Needs
- Acknowledgments
- References
- Chapter 3. The Chemistry of Tea and Tea Manufacturing
- I. Introduction
- II. Essentials of Methods of Processing
- III. Chemical Constituents in Tea Leaves
- IV. Chemical Composition of Parts of Tea Plant Other Than Leaves
- V. Changes in Composition Upon Manufacturing Black Tea
- VI. Evaluation of Tea Quality
- VII. The Use of Isotopes in Tea Research
- VIII. Research Needs
- Acknowledgments
- References
- Chapter 4. Enzymic Reactions in Foods of Low Moisture Content
- I. Introduction
- II. Earlier Studies on Enzymatic Changes in Low-Moisture Foods
- III. Specific Enzymatic Changes in Foods and Some Theories Explaining Their Behavior
- IV. Dependence on Humidity of Enzymatic Reactions in Low-Moisture Foods
- V. Dependence on Humidity of Temperature Optima and Inactivation Temperatures of Enzymes in Low-Moisture Foods
- VI. Research Needs
- References
- Chapter 5. The Action of Benzoic and Salicyclic Acids on the Metabolism of Microorganisms
- I. Introduction
- II. General Aspects
- III. Influence of pH on the Growth-Inhibiting Effect
- IV. Relative Effectiveness of Different Benzoic Acid
- V. Inhibition of Various Processes in Intact Cells
- VI. Effect on Oxidative Phosphorylation in Isolated Mitochondria
- VII. Inhibition of Cell-Free Enzymes
- VIII. Concluding Remarks
- IX. Research Needs
- References
- Chapter 6. The Nature and Role of Fluid Consistency in Food Engineering Applications
- I. Introduction
- II. Elements of Consistency
- III. Liquid Structure
- IV. Shear Stress, Rate of Shear, and Consistency
- V. Determination of Fundamental Consistency Constants for Food Material
- VI. Time-Dependent Non-Newtonian Fluids
- VII. Application of Rheology to Chocolate Coating
- VIII. Tensile Strength of Fluids
- IX. Spreading Coefficient
- X. Bread Dough Rheological Properties
- XI. Application of Rheological Properties to Determination of Pumping Requirements
- XII. Bingham Plastic Flowing in Tubes
- XIII. A Method Suggested for Estimating Conditions for the Onset of Turbulence in Pseudoplastic Fluids
- XIV. Flow of Suspensions
- XV. Heat-Transfer Characteristics of Non-Newtonian Fluids
- XVI. Non-Newtonian Mixing
- XVII. The Influence of Consistency in Filtration
- XVIII. Summary
- References
- Subject Index
- Index of Contributors-Vols. 1-X
- Cumulative Subject Index-Vols. 1-X
