Advances in Food Research
Academic Press
Published on 1. January 1964
400 pages
978-0-08-056758-7 (ISBN)
Description
Advances in Food Research
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E. M. Mrak | G.F. Steward
Advances in Food Research: v. 13
Book
01/1964
Academic Press
€79.86
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Content
- Front Cover
- Advances in Food Research, Volume 13
- Copyright Page
- Contents
- Contributors to Volume 13
- Chapter 1. Recent Advances in the Freeze-Drying of Food Products
- I. Introduction
- II. Fundamental Aspects of Freezing and Drying
- III. Equipment Developments
- IV. Applications to Foods
- V. Additional Research Needs
- References
- Chapter 2. Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine Musculature
- I. Introduction
- II. Post-Mortem Transformations
- III. Nature of Post-Mortem Changes
- IV. Histology of Pale, Soft, Exudative Musculature
- V. Incidence of PSE Muscle
- VI. Variations in PSE Musculature within a Carcass
- VII. Related Post-Mortem Studies
- VIII. Ante-Mortem Treatment vs. PSE Musculature
- IX. Enzymes and Metabolites in PSE Muscle
- X. Hormonal Considerations
- XI. Additional Related Studies in Muscle Physiology
- XII. Comparison with Muscle Diseases
- XIII. Post-Mortem Handling
- XIV. Processing and Monetary Value Differences
- XV. Prevention
- XVI. Additional Research Needs
- References
- Chapter 3. Astringency of Fruits and Fruit Products in Relation to Phenolic Content
- I. Introduction
- II. The Sensation of Astringency
- III. Protein Precipitation and Protein Binding
- IV. Analytical Methods for Tannin and Astringency Assay
- V. Astringency in Fruits
- References
- Chapter 4. Fundamentals of Low-Temperature Food Preservation
- I. Introduction
- II. Structure of Water and Ice
- III. Phase Diagram of Pure Water
- IV. Some Additional Physical Properties of Water and Ice
- V. Crystallization
- VI. Freezing Diagrams
- VII. Concentration of Nonaqueous Constituents during Freezing
- VIII. Volume Changes during Freezing and Thawing
- IX. Rate of Freezing
- X. A Search for Protective Chemical Additives
- XI. The Effect of Freezing, Storage, and Thawing on the Physical and Chemical Properties of Food
- XII. Conclusions Concerning Possible Causes of Frozen Food Deterioration
- XIII. General Aspects of Commercial Freezing Processes
- XIV. Closing Comments
- References
- Chapter 5. Minimum Growth Temperatures for Food-Poisoning, Fecal-Indicator, and Psychrophilic Microorganisms
- I. Introduction
- II. Determination of Minimum Growth Temperature
- III. Food-Poisoning Organisms
- IV. Fecal Indicators
- V. Psychrophiles
- VI. Environmental Factors Affecting Minimum Growth Temperature
- VII. Possible Explanations of Minimum Growth Temperature
- VIII. Conclusions
- References
- Subject Index
