Advances in Food Research
Academic Press
Published on 6. January 1982
365 pages
978-0-08-056772-3 (ISBN)
Description
Advances in Food Research
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Advances in Food Research: v. 27
Book
10/1981
Academic Press
€66.85
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Content
- Front Cover
- Advances in Food Research, Volume 27
- Copyright Page
- Contents
- Contributors to Volume 27
- Preface
- Chapter 1. Samuel Cate Prescott
- I. Introduction
- Il. Early Education
- III. MIT Undergraduate Education
- IV. Early Career
- V. Prescott's Work on Thermal Processing with William Lyman Underwood
- VI. Prescott's Career during and after World War I
- VII. Prescott's Contributions to Refrigeration (and Freezing) of Foods
- VIII. Prescott's Contributions to the Chemistry of Coffee
- IX. Prescott and the Institute of Food Technologists
- X. Prescott's Contemporaries
- XI. Prescott's Honors, Awards, and Public Service
- XIl. Prescott and MIT
- XIll. In Conclusion
- References
- Chapter 2. Mechanically Deboned Red Meat
- I. Introduction
- II. Potential Yield
- lll. Regulations Governing Mechanically Deboned Meat
- IV. Economic Implications
- V. Composition of Mechanically Deboned Meat
- VI. Safety Aspects of Mechanically Deboned Meat
- VII. Functional Properties of Mechanically Deboned Meat
- VIII. Nutritional Value of Mechanically Deboned Meat
- IX. Palatability of Mechanically Deboned Meat
- X. Additional Research Needs
- References
- Chapter 3. Mechanical Deboning of Poultry and Fish
- I. Introduction
- II. Types of Mechanical Deboners
- III. Composition and Nutritive Properties
- IV. Flavor Stability
- V. Color Stability
- VI. Functional Characteristics
- VII. Utilization of Bone Residue
- VIIl. Microbial Quality
- IX. Regulations
- X. Research Needed
- References
- Chapter 4. Naturally Occurring Food Toxicants: Phenolic Substances of Plant Origin Common in Foods
- I. Introduction
- II. Origins and Types of Plant Phenols
- III. Evolutionary Considerations
- IV. Examples of Common Plant Phenols with Actual or Potential Significance in Animal Consumption (Toxic or Beneficial)
- V. Mechanisms of Toxicity by Phenols
- VI. Conclusions and Assessment of Risks
- VII. Research Needs
- References
- Chapter 5. Technology and Flavor Chemistry of Passion Fruit Juices and Concentrates
- I. Introduction
- II. Passion Fruit Pulp and Juice
- III. Concentration of Passion Fruit Juice
- IV. Chemistry of Volatile Flavoring Constituents
- V. Needs and Applications for Research and Development
- References
- Chapter 6. Phase Transitions of Water in Some Products of Plant Origin at Low and Superlow Temperatures
- I. Introduction
- II. Water-The Basic Component of Plant Tissue
- III. Initial Crystallization of Water in Fruits and Vegetables
- IV. Phase Transitions at Low Temperatures (to -70°C)
- V. Phase Transitions at Superlow Temperatures (-70 to -196°C)
- VI. Conclusion
- References
- Index
