Advances in Food Research
Academic Press
Published on 1. January 1967
362 pages
978-0-08-056760-0 (ISBN)
Description
Advances in Food Research
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E. M. Mrak | G.F. Steward
Advances in Food Research: v. 15
Book
12/1967
Academic Press
€72.43
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Content
- Front Cover
- Advances in Food Research, Volume 15
- Copyright Page
- Contents
- Contributors to Volume 15
- Chapter 1. Metabolic Fate in Animals of Hindered Phenolic Antioxidants in Relation to Their Safety Evaluation and Antioxidant Function
- I. Introduction
- II. Hindered Phenolic Antioxidants
- III. Metabolic Fate of Hindered Phenolic Antioxidants in Animals
- IV. Antioxidant Action
- V. Aspects of the Physiological Chemistry of Hindered Phenolic Antioxidants
- VI. Evaluation of the Safety of Food Antioxidants
- References
- Chapter 2. Radiobiological Parameters in the Irradiation of Fruits and Vegetables
- I. Introduction
- II. Radiation Units and Dosimetry
- III. Radiation Mechanisms
- IV. Chemical and Biochemical Events in Irradiated Fruits and Vegetables
- V. Metabolic Aspects
- VI. Radiation Sources
- VII. Future Research Needs
- References
- Chapter 3. Food Irradiation-Physiology of Fruits as Related to Feasibility of the Technology
- I. Introduction
- II. Fruit Respiration in Relation to Radiation Effects-Climacteric Class of Fruits
- III. Fruit Respiration in Relation to Radiation Effects-Nonclimacteric Fruits
- IV. Effect of Irradiation on Texture of Fruits
- V. Effect of Radiation on Chemical Components of Fruits
- VI. Effects of Radiation on Organoleptic Attributes of Fresh Fruits
- VII. Wholesomeness of Irradiated Fruits
- VIII. Ozone Produced by ionizing Radiation and Its Relation to Fruit Behavior
- IX. Feasibility of Irradiation as a Commercial Technology
- X. Concluding Remarks
- References
- Chapter 4. Ionizing Radiation for Control of Postharvest Diseases of Fruit and Vegetables
- I. Introduction
- II. Fungicidal and Fungistatic Effects of Radiation
- III. Techniques for Postharvest Disease Radiation Studies
- IV. The Nature and Causes of Postharvest Diseases
- V. Disease-Control Investigations
- VI. Protective Packaging
- VII. Research Needs
- References
- Chapter 5. Carotenoids: Properties, Occurrence, and Utilization in Foods
- I. Introduction
- II. General Properties
- III. Occurrence and Stability of Natural Carotenoids in Food
- IV. Added Carotenoids in Food Processina
- V. Additional Research Needs
- References
- Chapter 6. Basic Principles of Microwoves and Recent Developments*
- I. Introduction
- II. Radio-Frequency Energy
- III. How Does RF Energy Heat Foodstuffs?
- IV. The Power Equation
- V. Penetration of Microwaves
- VI. Electrical Power and Thermal Energy
- VII. Dielectric Loss Factors
- VIII. Types of Microwave Process Devices
- IX. Efficiency of Microwave Absorption into Foods
- X. Choice of Frequency
- XI. Possible Uses of RF in Food Processing
- XII. Summary and Conclusions
- References
- Chapter 7. Evaporation Methods as Applied to the Food Industry
- I. Early Methods of Evaporation
- II. Metallurgy and Evaporating Equipment
- III. Producing the Vacuum
- IV. The Heating Surface
- V. Condensers
- VI. The Vacuum Pan
- VII. The Calandria Pan
- VIII. Entrainment Separators
- IX. Tubular Evaporators
- X. Forced-Circulation Evaporators
- XI. Falling-Film Evaporators
- XII. Heat-Pump Evaporators
- XIII. Indirect Heat-Pump Evaporators
- XIV. Centrifugal Thin-Film Evaporators
- XV. The Vacreator
- XVI. Plate-Type Evaporators
- XVII. Expanding-Flow Evaporators
- XVIII. Fruit-Spread Cookers
- XIX. Concentration by Freezing
- XX. Automatic Cleaning
- XXI. Control Equipment
- XXII. Sonic and Ultrasonic Cleaning
- XXIII. The Carver-Greenfield Process
- XXIV. Essence Recovery
- XXV. Pre-evaporating Conditioning
- XXVI. Electrodialysis
- XXVII. Reverse Osmosis
- XXVIII. Evaluation of Evaporation
- References
- Subject Index
