Advances in Food Research
Academic Press
Published on 30. September 1970
321 pages
978-0-08-056763-1 (ISBN)
Description
Advances in Food Research
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Advances in Food Research: v. 18
Book
12/1970
Academic Press
€77.99
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Content
- Front Cover
- Advances in Food Research, Volume 18
- Copyright Page
- Contents
- Contributors to Volume 18
- Chapter 1. Meat Flavor
- I. Introduction
- II. Effects of Antemortem and Postmortem Factors on Meat Flavor
- III. Raw and Processed Meat Flavor
- IV. Some problems of research on Meat Flavor
- V. Knowledge of Heated Meat Flavor
- VI. Newer Findings on and Related to Beef Flavor
- VII. On the Origin of Meat Flavor Compounds-Current Views
- VIII. Interaction of Compounds and Perception of Flavor
- IX. Areas for Further Research
- References
- Chapter 2. Microbial Sources of Protein
- I. Introduction
- II. Review and Discussion
- III. Additional Research Needs
- References
- Chapter 3. Toxins from Fish and Other Marine Organisms
- I. Introduction
- II. Toxins from Fishes
- III. Toxins from Shellfish-Saxitoxin
- IV. Other Marine Toxins
- V. Research Needs
- References
- Chapter 4. The Flat Sour Bacteria
- I. Introduction
- II. Classification
- III. Distribution of Spores of Flat Sour Bacteria
- IV. Resistance of Spores to Lethal Agents
- V. Sources of Contamination in Canning Plant
- VI. Control of Flat Sour Bacteria
- VII. Biology of Flat Sour Bacteria
- VIII. Research Needs
- References
- Chapter 5. Food Processing with Added Ascorbic Acid
- I. Introduction
- II. Methods of Addition to Food
- III. Ascorbic Acid as an Added Nutrient
- IV. Ascorbic acid reactions
- V. Synergist in Fat Protection
- VI. Preventive of Fruit Browning
- VII. Preventive of Vegetable Discolorations
- VIII. Inhibitor of Oxidative Rancidity in Fish
- IX. Stabilizer of Meat Color
- X. Flouron Bread Improver
- XI. Oxygen Acceptor in Beer Processing
- XII. Reducing Agent in Wine
- XIII. Oxidation Inhibition in Dairy Products
- XIV. Miscellaneous Uses
- XV. Regulations on the Use of Ascorbic Acid in Foodstuffs
- XVI. L-Ascorbic Acid vs. Erythorbic Acid
- References
- Subject Index
