Advances in Food Research
Academic Press
Published on 15. March 1988
506 pages
978-0-08-056776-1 (ISBN)
Description
Advances in Food Research
More details
Other editions
Additional editions
C.O. Chichester | etc.
Advances in Food Research: v. 31
Book
02/1988
Academic Press
€113.47
Article exhausted; check different version
Persons
Content
- Front Cover
- Advances in Food Research, Volume 31
- Copyright Page
- Contents
- Emil M. Mrak
- Chapter 1. Carcinogen Risk Assessment
- I. Introduction
- II. Basic Notions of Risk Assessment
- III. Cancer Statistics and Risk
- IV. Laboratory Data on Risk
- V. Comparing Epidemiology and Laboratory Results
- VI. Summary and Conclusions
- VII. Research Needs
- References
- Chapter 2. A Review of Current Literature on N-Nitroso Compounds in Foods
- I. Introduction
- II. Fundamentals
- III. N-Nitroso Compound Formation Due to Nitrite/Nitrate Addition
- IV. Occurrence Related to Processing
- V. Indirect Contamination
- VI. Relative Human Exposure from Foods
- VII. Future Research Trends
- References
- Chapter 3. Dietary Fiber: Chemistry, Analysis, and Properties
- I. Introduction
- II. The Main Components of Cell Walls and Dietary Fiber (DF)
- III. Analysis of DF and Some Values for DF from Fresh and Processed Foods
- IV. Properties of DF: General Considerations
- V. The Action of the Intestinal Bacteria on DF
- VI. Concluding Remarks
- References
- Chapter 4. Chocolate
- I. Introduction
- II. On Farm Processing of Cocoa
- III. Cocoa Bean Chemistry
- IV. Cacao Bean Processing (Production of Cacao Liquor)
- V. Alkalization (Dutching)
- VI. Cocoa Butter
- VII. Milk and Milk-Derived Products as Components of Chocolate
- VIII. Sugar
- IX . Sweeteners and Bulk Fillers
- X. Cocoa Butter and Confectionery Fats
- XI. Emulsifiers
- XII. Milk Crumb
- XIII. Refining
- XIV. Conching
- XV. Tempering
- XVI. Confectionery Packaging
- XVII. Theobroma cacao L. Cell and Tissue Culture
- XVIII. Research Needs
- References
- Chapter 5. Endogenous Proteolytic Enzymes in Skeletal Muscle: Their Significance in Muscle Physiology and during Postmortem Aging Events in Carcasses
- I. Introduction
- II. Exopeptidases in Skeletal Muscles
- III. Endopeptidases in Skeletal Muscles
- IV. Nonmuscle Cathepsins
- V. Cellular and Subcellular Distribution of Proteinases in Muscle
- VI. Significance of Endogenous Proteinases in Muscle Physiology
- VII. Factors Influencing Proteinase Activity in Muscles
- VIII. Significance of Endogenous Proteinases in Meat Technology
- IX. Summary and Conclusions
- X. Research Needs
- References
- Chapter 6. Olive Oil: A Review
- I. Introduction
- II. The Olive Tree
- III. The Olive Fruit
- IV. Production of Olives and Olive Oil
- V. Fruit Development and Oil Formation
- VI. Constituents of the Olive Fruit
- VII. Olive Harvesting
- VIII. Olive Storage
- IX. Olive Oil Extraction
- X. Composition of Olive Oil
- XI. Storage and Packing of Olive Oil
- XII. Rancidity of Olive Oil
- XIII. Olive Oil Adulteration
- XIV. Olive Oil Quality and the International Olive Oil Council
- XV. Consumption of Olive Oil and Health
- XVI. Future Research Needs
- References
- Index
