Advances in Food Research
Academic Press
Published on 1. January 1968
460 pages
978-0-08-056761-7 (ISBN)
Description
Advances in Food Research
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Advances in Food Research: v. 16
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Academic Press
€81.71
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Content
- Front Cover
- Advances in Food Research, Volume 16
- Copyright Page
- Contents
- Contributors to Volume 16
- Chapter 1. Processed Vegetable Protein Mixtures for Human Consumption in Developing Countries
- I. Introduction
- II. Vegetable Protein Sources for Human Feeding
- III. Factors Affecting Protein Value
- IV. Improvement of the Nutritive Value of Vegetable Proteins
- V. Utilization of Vegetable Proteins
- VI. Some Observations on the Utilization of Vegetable Proteins
- VII. General Conclusions
- References
- Chapter 2. Meat Emulsions
- I. Introduction
- II. Theory of Meat Emulsions
- III. Model Systems for Studying Meat Emulsions
- IV. Factors Affecting the Production of Meat Emulsions
- V. Texture of Meat Emulsions
- VI. Color of Meat Emulsions
- VII. Casings for Meat Emulsions
- VIII. Additional Research Needs
- References
- Chapter 3. Food Quality as Determined by Metabolic By-Products of Microorganisms
- I. Introduction
- II. Definition and Critera for Chemical Indicators
- III. Chemical Indicators of Quality for Foods with High Protein Content
- IV. Chemical Indicators of Quality for Foods with High Fat Content
- V. Chemical Indicators of Quality for Foods with High Carbohydrate Content
- VI. Research Needs
- References
- Chapter 4. The Chemistry and Biochemistry of Cheese Ripening
- I. Introduction
- II. Substances in Cheese Ripening
- III. Enzymatic Processes
- References
- Chapter 5. Relation between Chemical Composition and Bread-Making Potentialities of Wheat Flour
- I. Introduction
- II. Flour Strength and the Banking Test
- III. Proteins
- IV. Carbohydrates
- V. Lipids
- VI. Enzymes
- VII. Research Needs
- References
- Subject Index
