Advances in Food Research
Academic Press
Published on 15. November 1979
291 pages
978-0-08-056770-9 (ISBN)
Description
Advances in Food Research
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Advances in Food Research: v. 25
Book
10/1979
Academic Press
€75.52
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Content
- Front Cover
- Advances in Food Research, Volume 25
- Copyright Page
- Contents
- Contributors to Volume 25
- Chapter 1. Wine Deacidification
- I. Introduction
- II. Acidic Components of Grapes and Wines
- III. Acidity Changes During Normal Vinification
- IV. Physiochemical Methods of Wine Deacidification
- V. Biological Methods of Wine Deacidification
- VI. Summary and Research Needs
- References
- Chapter 2. Dehydrated Mashed Potatoes-Chemical and Biochemical Aspects
- I. lntroduction
- II. Dehydrated Mashed Potato Processes
- III. Involvement of Some Cell Constituents in Granule Processing
- IV. Flavoring Constituents
- V. The Role of Sulfites as Additives
- VI. Microflora as Affected by Processing
- VII. Rancidity during Storage and Shipment
- VIII. Some Characteristics of Reconstituted Granules
- IX. Research Needs
- References
- Chapter 3. Xylitol and Oral Health
- I. Introduction
- II. Xylitol and Dental Caries
- III. Microbiological Aspects
- IV. In Vitro Plaque Studies
- V. Xylitol and the Exocrine Glands
- VI. Xylitol and Periodontal Diseases
- VII. Mechanism of Action of Xylitol
- VIII. Research Needs
- References
- Chapter 4. Metabolic and Nutritional Aspects of Xylitol
- I. Introduction
- II. Metabolism of Endogenous Xylitol
- III. Metabolism and Metabolic Effects of Exogenous Xylitol
- IV. Use of Xylitol in Nutrition and Therapy
- V. Toxicological Evaluation
- VI. Conclusions
- VII. Research Needs
- References
- Chapter 5. Frozen Fruits and Vegetables: Their Chemistry, Physics, and Cryobiology
- I. Introduction
- II. Ice Formation in Biological Materials and Model Systems
- III. Survival of Plants at Low Temperatures
- IV. Refrigerated and Frozen Foods
- V. Progress and Problems Remaining
- References
- Chapter 6. Byssochlamys spp. and Their Importance in Processed Fruits
- I. Introduction
- II. Classification and Nomenclature
- III. Spoilage
- IV. Metabolic Activities
- V. Detection and Enumeration
- VI. Research Needs
- References
- Subject Index
