Advances in Food Research
Academic Press
Published on 14. December 1978
377 pages
978-0-08-056769-3 (ISBN)
Description
Advances in Food Research
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C.O. Chichester
Advances in Food Research: v. 24
Book
11/1978
Academic Press
€75.52
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Content
- Front Cover
- Advances in Food Research, Volume 24
- Copyright Page
- Contents
- Contributors to Volume 24
- Chapter 1. Sulfhydryl and Disulfide Groups in Meats
- I. Introduction
- II. Methods for the Determination of SH and SS Groups
- III. SH Groups in Muscle Proteins and Their Role in the Function of Muscle
- IV. SH and SS Content of Meats and Meat Fractions
- V. Influence of Processing on the SH and SS Groups of Meat
- VI. Influence of the SH Groups on the Shelf Life of Meat and Meat Products
- VII. Toxicological Aspects
- VIII. Summary
- IX. Research Needs
- References
- Chapter 2. Histamine (?) Toxicity from Fish Products
- I. Nature of the Problem
- II. Mechanisms of Formation of Histamine in Fish
- III. Detection and Determination of Levels of Histamine in Fish
- IV. Relationship of Spoilage to Histarnine Formation
- V. Unresolved Problems
- References
- Chapter 3. Food Irradiation
- I. Introduction-Historical Background
- II. Radiation and Radiation Sources
- III. General Effects of Radiation
- IV. Applications of Food Irradiation
- V. Economics of Food Irradiation
- VI. Wholesomeness of Irradiated Foods
- VII. The Future of Food Irradiation
- References
- Chapter 4. Tea
- I. Introduction
- II. Composition of Tea
- III. Changes during the Processing of Tea
- IV. Organoleptic Properties
- V. Storage of Tea
- VI. Potential By-Products
- VII. Clinical Effects
- VIII. Host Plant-Pest Relationships
- IX. Instant Tea
- X. Additional Research Needs
- References
- Chapter 5. Honey
- I. Introduction
- II. Production and Processing
- III. Market Forms of Honey
- IV. Analysis and Composition
- V. Physical Characteristics
- VI. Storage of Honey
- VII. Nutritive Value
- VIII. Uses
- IX. Standards, Specifications, and Quality Control
- X. Research Needs
- References
- Subject Index
