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Advances in food research Vol. V /
ADVANCES IN FOOD RESEARCH VOLUME 5.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1954.
|
| Colección: | Advances in food research
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
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| 003 | OCoLC | ||
| 005 | 20231117033319.0 | ||
| 006 | m o d | ||
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| 010 | |z 48007808 | ||
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| 019 | |a 1162189823 | ||
| 020 | |a 0120164051 |q (electronic bk.) | ||
| 020 | |a 9780120164059 |q (electronic bk.) | ||
| 020 | |z 9780080567501 | ||
| 020 | |a 1282167332 | ||
| 020 | |a 9781282167339 | ||
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| 020 | |a 6612167335 | ||
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| 020 | |a 9780080567501 | ||
| 035 | |a (OCoLC)647802819 |z (OCoLC)1162189823 | ||
| 050 | 4 | |a TX537 |b .A38 1954eb | |
| 082 | 0 | 4 | |a 641.30072 |2 23 |
| 245 | 0 | 0 | |a Advances in food research |n Vol. V / |c edited by E.M. Mrak, G.F. Stewart ; editorial board, E.C. Bate-Smith [and others]. |
| 260 | |a New York : |b Academic Press, |c 1954. | ||
| 300 | |a 1 online resource (x, 538 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 | |
| 504 | |a Includes bibliographical references and indexes. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Advances in Food Research, Volume V; Copyright Page; Contents; Contributors to Volume V; Foreword; Chapter 1. Oxidative Rancidity and Discoloration in Meat; I. Introduction; II. Oxidative Rancidity in Meat; III. Oxidative Discolorations; IV. The Coupled Oxidation of Hemoglobin and Unsaturated Fats; V. Antioxidants; VI. Effect of Various Meat Constituents and Additives on Rancidity and Discoloration; VII. Physical Factors Affecting Oxidative Changes; VIII. Summary; References; Chapter 2. The Chemistry of the Sugar-Sulfite Reaction and Its Relationship to Food Problems | |
| 505 | 8 | |a I. IntroductionII. Nature of the Sugar-Bisulfite Addition Compounds; III. Analytical Procedures; IV. Reaction Equilibrium Constant; V. Reaction Velocity Constants; VI. Application of the Sugar-Sulfite Reaction to Food Problems; VII. Needed Research; References; Chapter 3. The Chemistry and Technology of the Pretreatment and Preservation of Fruit and Vegetable Products with Sulfur Dioxide and Sulfites; I. Introduction; II. Chemistry of Sulfur Dioxide, Sulfites and Their Organic Compounds; III. Determination of Sulfur Dioxide in Fruit and Vegetable Products | |
| 505 | 8 | |a IV. Sulfur Dioxide as Preservative and Sanitizing AgentV. Sulfur Dioxide as an Inhibitor of Enzymic and Nonenzymic Browning; VI. Source and Application of Sulfur Dioxide; VII. Sulfur Dioxide in Fruit Juices, Syrups, Concentrates, and Pur�ees; VIII. Sulfur Dioxides in Wine and Vinegar Making; IX. Sulfur Dioxide in Dehydrated and Dried Fruit and Vegetable Products; X. Sulfur Dioxide in ""Brining"" of Cherries and ""Barrelling"" of Fruit; XI. Sulfur Dioxide in Transportation and Storage of Grapes and in Other Products; References; Chapter 4. Statistical Methods in Food Research; I. Introduction | |
| 505 | 8 | |a II. Statistics and ResearchIII. Basic Statistical Concepts; IV. Analysis of Variance; V. Regression Techniques; VI. Correlation; VII. Analysis of Covariance; VIII. Other Statistical Techniques; IX. Needs for Future Research; References; Chapter 5. Flavonoid Compounds in Foods; I. Introduction; II. Properties of Flavonoid Compounds Significant in Foods; III. The Genetic Situation; IV. Systematic Distribution; V. Some Special Cases; References; Chapter 6. The Color Problem in Foods; I. Introduction; II. Color in Selected Commodities; III. Some Theoretical Considerations | |
| 505 | 8 | |a IV. General ConsiderationsV. Instrumentation; References; Chapter 7. Composition of Wines. I. Organic Constituents; I. Introduction; II. General Methods of Analysis; III. Alcohols and Related Compounds; IV. Aldehydes and Related Compounds; V. Acids; VI. Carbohydrates; VII. Esters; VIII. Polyhydroxyphenols; IX. Nitrogenous Compounds; X. Enzymes, Vitamins, and Aromatic Constituents; XI. Summary; Acknowledgments; References; Author Index; Subject Index | |
| 520 | |a ADVANCES IN FOOD RESEARCH VOLUME 5. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Nutrition. | |
| 650 | 0 | |a Food |x Research. | |
| 650 | 6 | |a Nutrition. |0 (CaQQLa)201-0064996 | |
| 650 | 6 | |a Aliments |x Recherche. |0 (CaQQLa)201-0001966 | |
| 650 | 7 | |a Food |x Research |2 fast |0 (OCoLC)fst00930596 | |
| 650 | 7 | |a Nutrition |2 fast |0 (OCoLC)fst01042187 | |
| 700 | 1 | |a Mrak, E. M. |q (Emil Marcel), |d 1901-1987. | |
| 700 | 1 | |a Stewart, George F., |d 1908-1982. | |
| 700 | 1 | |a Bate-Smith, E. C. |q (Edgar Charles) | |
| 776 | 0 | 8 | |i Print version: |t Advances in food research. |d New York : Academic Press, 1954 |w (DLC) 48007808 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780120164059 |z Texto completo |