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Advances in food research. Volume 8 /
ADVANCES IN FOOD RESEARCH VOLUME 8.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1958.
|
| Colección: | Advances in food research ;
v. 8 |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
MARC
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| 245 | 0 | 0 | |a Advances in food research. |n Volume 8 / |c edited by E.M. Mrak, George F. Stewart. |
| 260 | |a New York : |b Academic Press, |c 1958. | ||
| 300 | |a 1 online resource (xii, 437 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Advances in food research ; |v v. 8 | |
| 504 | |a Includes bibliographical references and indexes. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Advances in Food Research, Volume VIII; Copyright Page; Contents; Contributors to Volume VIII; Foreword; Chapter 1. Rheology in Food Research; I. Introduction; II. Some Necessary Rheological Concepts; III. Problems of Processing and Manufacture; IV. Rheological Problems in Cooking; V. Rheology and the Consumer; VI. Some Psychophysical and Statistical Problems; VII. Outstanding Research Needs; References; Chapter 2. The Blanching Process; I. Introduction; II. Changes in Nutrients and Other Substances During Blanching; III. Special Techniques for Blanching | |
| 505 | 8 | |a IV. Recent Studies on Fundamental Changes During Frozen Storage of Unblanched MaterialV. Summary; References; Chapter 3. New Methods to Detect and Eliminate Insect-Infected Graon; I. Introduction; II. Tests for Internal Infestation; III. Reclamation of Sound Kernels from Infested Grain; IV. Control of Insect Contamination in Milling; V. The Problem of a Rational Expression for Extent of Contamination of Cereal Products by Insect Materials; VI Summary; References; Chapter 4. Composition of Wines. II. Inorganic Constituents; I. Introduction; II. General Methods of Analysis; III. Anions | |
| 505 | 8 | |a IV. CationsV. Research Needs; References; Chapter 5. Fermentation, Drying, and Storage of Cacao Beans; I. Introduction; II. Essentials of Methods Used in Cacao Processing; III. Histology of the Seed; IV. External or Microbiological Fermentation; V. Internal or Enzymatic Fermentation and Consequences; VI. Storage of Commercial Cacao in Tropical Climate; VII. Needed Research; References; Chapter 6. Some Aspects of the Biochemistry of Apple and Pear Fruits; I. Introduction; II. Nitrogen Compounds; III. Sugars and Polyols; IV. Organic Acids; V. Polysaccharides Other than Pectic Substances | |
| 505 | 8 | |a VI. Pectic SubstancesVII. Phenolic Compounds and Associated Oxidizing Enzymes; VIII. Vitamins; IX. Mineral Elements; X. Pigments Other than Flavonoid Compounds; XI. Flavor Constituents of Apples; XII. Volatile Emanations of Apples; XIII. Action of Natural and Applied Growth Substances on the Apple; XIV. Chemical Gradients within the Fruit; XV. The Biochemistry of the Respiration Climacteric; XVI. Conclusion; References; Errata; Author Index; Subject Index | |
| 520 | |a ADVANCES IN FOOD RESEARCH VOLUME 8. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Nutrition. | |
| 650 | 0 | |a Food |x Research. | |
| 650 | 0 | |a Food. | |
| 650 | 0 | |a Research. | |
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| 650 | 6 | |a Nutrition. |0 (CaQQLa)201-0064996 | |
| 650 | 6 | |a Aliments |x Recherche. |0 (CaQQLa)201-0001966 | |
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| 650 | 7 | |a research (function) |2 aat |0 (CStmoGRI)aat300054687 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
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| 650 | 7 | |a Food |2 fast |0 (OCoLC)fst00930458 | |
| 650 | 7 | |a Food |x Research |2 fast |0 (OCoLC)fst00930596 | |
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| 700 | 1 | |a Mrak, E. M. |q (Emil Marcel), |d 1901-1987. | |
| 700 | 1 | |a Stewart, George F., |d 1908-1982. | |
| 776 | 0 | 8 | |i Print version: |t Advances in food research. Volume 8. |d New York : Academic Press, 1958 |z 9780120164080 |w (OCoLC)37987699 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780120164080 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/bookseries/00652628/8 |z Texto completo |