Advances in Food Research
Academic Press
Published on 29. October 1971
365 pages
978-0-08-056764-8 (ISBN)
Description
Advances in Food Research
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Advances in Food Research: v. 19
Book
09/1971
Academic Press
€75.64
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Content
- Front Cover
- Advances in Food Research, Volume 19
- Copyright Page
- Contents
- Contributors to Volume 19
- Chapter 1. Red and White Muscle
- I. Introduction
- II. Composition and Morphology
- III. Biochemistry
- IV. Physiology
- V. Fiber Types
- VI. Fiber Differentiation
- VII. Neural Influence
- VIII. Importance to Meat Science
- IX. Research Needs
- X. Summary
- References
- Chapter 2. Food Browning as a Polyphenol Reaction
- I. Introduction
- II. Polyphenols Involved in Browning Reactions
- III. Enzymic Browning Reactions in Food
- IV. Nonenzymic Discoloration Involving Polyphenols
- V. Additional Research Needs
- References
- Chapter 3. The Chemistry of Dairy Powders with Reference to Baking
- I. Introduction
- II. Milk Proteins
- III. Effects of Heat on Milk Proteins
- IV. Relationship of Milk Proteins to Bread-Making Quality
- V. Milk Enzymes
- VI. Carbohydrates
- VII. Lipids
- VIII. Vitamins and Minerals
- IX. Amino Acids and Flavor
- X. Quality of Milk Powders
- XI. Research Needs
- References
- Chapter 4. A Retrospective View of Sensory Analysis and Some Considerations for the Future
- I. Introduction
- II. Landmarks of Basic Advance
- III. Landmarks of Applied Sensory Science
- IV. Specialized Research
- V. Educational and Extension Work
- VI. Knowledge of Stimulation Phenomena
- VII. Objectivized Quality Evaluation Studies
- VIII. The Basic Dilemma
- IX. Research Needs
- References
- Chapter 5. Myofibrillar Proteins of Skeletal Muscle
- I. Introduction
- II. Gross Biology of Muscle
- III. Microstructure of Fiber
- IV. Molecular Biology of Proteins of Myofibrils
- V. Brief Sketch of the Contractile Process
- VI. Myofibrillar Proteins in a Food System
- VII. Appendix: Preparative Procedures-Isolation and Evaluation
- References
- Subject Index
