Advances in Food Research
Academic Press
Published on 24. February 1981
315 pages
978-0-08-056771-6 (ISBN)
Description
Advances in Food Research
More details
Other editions
Additional editions
C.O. Chichester | etc.
Advances in Food Research: v. 26
Book
12/1980
Academic Press
€75.52
Article exhausted; check different version
Persons
Content
- Front Cover
- Advances in Food Research, Volume 26
- Copyright Page
- Contents
- Contributors to Volume 26
- Chapter 1. Single-Cell Protein: Engineering, Economics, and Utilization in Foods
- I. Introduction
- II. Engineering Problems and Economic Potential
- III. Utilization of SCP in Foods
- References
- Chapter 2. Influence of Ante- and Postmortem Treatments upon Muscle Composition and Meat Quality
- I. Introduction
- II. Muscle Structure and Composition
- III. Relationship between Muscle Characteristics and Meat Quality
- IV. Antemortern Factors Affecting Muscle Composition and Meat Quality
- V. Postmortem Factors Affecting Muscle Composition and Meat Quality
- VI. Conclusions
- VII. Research Needs
- References
- Chapter 3. Peanut Protein Ingredients: Preparation, Properties, and Food Uses
- I. Introduction
- II. Production of Peanut Protein Ingredients
- III. Wet-Milling of Raw Peanuts
- IV. Processing By-Products
- V. Modified Protein Products
- VI. Nutritional Properties
- VII. Functional Properties
- VIII. Chemical Inactivation of Aflatoxins
- IX. Foods Containing Peanut Proteins
- X. Peanut Protein Foods in India
- XI. Summary and Research Needs
- References
- Chapter 4. Theories of Protein Denaturation during Frozen Storage of Fish Flesh
- I. Introduction
- II. Tests Used to Detect Protein Denaturation in Frozen Fish
- III. Factors Causing Protein Denaturation during Frozen Storage of Fish
- IV. Research Needs
- References
- Index
