Advances in Food Research
Academic Press
Published on 9. July 1976
365 pages
978-0-08-056767-9 (ISBN)
Description
Advances in Food Research
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C.O. Chichester
Advances in Food Research: v. 22
Book
12/1976
Academic Press
€72.43
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Content
- Front Cover
- Advances in Food Research, Volume 22
- Copyright Page
- Contents
- Contributors to Volume 22
- Chapter 1. N-Nitrosamines: A Review of Chemical and Biological Properties and Their Estimation in Foodstuffs
- I. Introduction
- II. Chemistry of Nitrosamines
- III. Biological Properties of Nitroso Compounds
- IV. Analytical Aspects
- V. Conclusions
- References
- Chapter 2. Development of Flavor, Odor, and Pungency in Onion and Garlic
- I. Introduction
- II. Sulfur Compounds of Intact Allium
- III. Biosynthesis of Sulfur Compounds of Alliums
- IV. Sulfur Constituents of Crushed Allium
- V. Methods of Measuring Allium Pungency, Flavor, and Aroma
- VI. Enzymes in Flavor, Aroma, and Pungency Development in ANium
- VII. Summary
- VIII. Research Needs
- References
- Chapter 3. Clostridium botulinum and Its Importance in Fishery Products
- I. Introduction
- II. Incidence and Distribution
- III. Classification and Nomenclature
- IV. Methods for Isolation and Identification
- V. Properties of the Toxins
- VI. Factors Affecting Germination, Growth, Sporulation, and Toxin Production
- VII. Inhibition of Clostridium botulinum
- VIII. Preservation of Fishery Products
- IX. Summary and Conclusions
- References
- Chapter 4. Food Products Intended to Improve Nutrition in the Developing World
- I. Introduction
- II. Review and Discussion
- III. Conclusions
- References
- Chapter 5. Scanning Electron Microscopy in Food Science and Technology
- I. Introduction
- II. Principles and Applications
- III. Elemental Analyses
- IV. Methods of Specimen Preparation and Ancillary Techniques
- V. Applications in Microbiology
- VI. Applications in Plant Investigations
- VII. Miscellaneous Biological Applications
- VIII. Studies of Foods and Food Products
- IX. Some Reflections on Scanning Electron Microscopy
- References
- Chapter 6. Emulsion Stability and Its Relation to Foods
- I. Emulsions
- II. Emulsifiers
- III. Fats and Oils
- IV. Other Emulsion Factors
- V. Directions
- References
- Subject Index
- Errata
