Advances in Food Research
Academic Press
Published on 11. January 1983
408 pages
978-0-08-056773-0 (ISBN)
Description
Advances in Food Research
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Advances in Food Research: v. 28
Book
11/1982
Academic Press
€126.27
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Content
- Front Cover
- Advances in Food Research, Volume 28
- Copyright Page
- Contents
- Contributors to Volume 28
- George F.Stewart
- Chapter 1. Phytates in Legumes and Cereals
- I. Introduction
- II. Chemistry
- III. Nutritional Implications
- IV. Summary and Conclusions
- V. Future Research Needs
- References
- Chapter 2. Physical, Chemical, and Nutritional Properties of Common Bean (Phaseolus) Proteins
- I. Introduction
- II. Biosynthesis and Storage of Proteins in the Protein Bodies. Physical and Chemical Properties of Isolated Storage Proteins
- III. Amino Acid Composition and Nutritional Properties of Proteins from Several Phaseolus Species and Varieties
- IV. Toxicity Associated with Phaseolus Proteins: Lectins
- Inhibitors of Digestive Enzymes and Other Factors
- V.Influence of Storage and Processing on Chemical and Nutritional Properties of Bean Proteins
- VI. Additional Research Needs
- References
- Chapter 3. Porcine Stress Syndromes
- I. Introduction
- II. Predictive Tests
- III. Etiology of Porcine Stress Syndromes
- IV. General Conclusions
- V. Future Research
- References
- Chapter 4. Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food Systems
- I. Introduction
- II. Morphology of Collagen
- III. Chemistry of Collagen
- IV. Metabolism of Collagen
- V. Factors Affecting Collagen Composition and Structure
- VI. Functional Properties of Collagen in Food Systems
- VII. Nutritional Aspects of Collagen
- VIII. Food Uses of Collagen
- IX. Research Needs
- References
- Chapter 5. Food Technological Evaluation of Xylitol
- I. Introduction
- II. The Occurrence and Manufacture of Xylitol
- III. Physicochemical and Food Technological Properties of Xylitol
- IV. Food Applications
- V. Outlook
- VI. Research Needs
- References
- Index
